Name: Date and orange cake
Yield: serving
Cuisine: Bake
Ingredients: 230.00 g butter; 200.00 g sugar; 3.00 eggs extra-large, seperated; 1.00 orange; 150.00 g dates; 240.00 g flour cake; 1.00 ml salt; 5.00 ml Bicarbonate of soda; 250.00 ml milk; 100.00 g sugar; 180.00 ml orange juice; 30.00 ml butter; 140.00 g icing sugar sifted; 10.00 ml orange zest only; 30.00 ml orange juice

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Ingredients (15)

CAKE

230.00 g	butter
200.00 g	sugar
3.00	eggs — extra-large, seperated
1.00	orange
150.00 g	dates
240.00 g	flour — cake
1.00 ml	salt
5.00 ml	Bicarbonate of soda
250.00 ml	milk

SYRUP

100.00 g	sugar
180.00 ml	orange juice

ICING

30.00 ml	butter
140.00 g	icing sugar — sifted
10.00 ml	orange — zest only
30.00 ml	orange juice

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease two 24 cm cake tins.
Cream butter and sugar until light.
Beat egg yolks thoroughly and add. Mix.
Process dates and entire orange including the rind, but not the pips, in a food processor.
Add to butter mixture, blending well.
Sift dry ingredients together.
Dissolve bicarbonate of soda in the milk and add to butter mixture, alternating with dry ingredients. Mix well.
Pour into prepared tins.
Bake for abut 30 minutes or until a testing skewer comes out clean. Turn out onto a wire rack.
Boil sugar and orange juice together for 10 minutes. Pour hot over cake.
Beat butter and icing sugar until light and creamy. Add orange rind and just enough juice to make a stiff icing that spreads easily.
Sandwich the two layers of cake together with half the icing.
Decorate with remaining icing.
Makes a medium cake.