Sweetheart orange butter cake

Fairlady
12 servings
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Dairy

By Food24 November 03 2009
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Ingredients (10)

500.00 g butter
500.00 g castor sugar
8.00 eggs — large
45.00 ml oranges — zest only
10.00 ml vanilla — essence
560.00 g flour — self-raising
5.00 ml salt
300.00 ml milk
500.00 ml cream — fresh, whipped
pea shoots
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Method:

Cream butter and sugar well. Add eggs, one at a time, beating well after each addition until light and fluffy.
Add orange peel and vanilla essence. Sift flour and salt and stir into creamed mixture with milk.
Spoon into two greased, 26 cm-wide heart-shaped pans or two 24 cm-diameter springform pans. Bake for 45 minutes, or until a skewer inserted in centre comes out clean. Allow to cool in pan.
Remove from pan and place on a wire rack to cool completely. Place 1 heart-shaped cake on a plate. Spread half the cream over the cake and place other heart-shaped cake on top. Spread remaining cream over. Decorate with sweet peas.



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