Name: All-Star raspberry and orange cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 125 g butter; orange zest only; 125 g castor sugar; 2 eggs; 1/2 tsp orange blossom water; 200 g flour; 1 tsp Baking powder; salt pinch; 1/2 cup milk; 1 cup cream fresh, whipped; 125 g raspberries; icing sugar to dust

Recipe Disclaimer

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Ingredients (12)

125 g	butter
	orange — zest only
125 g	castor sugar
2	eggs
1/2 tsp	orange blossom water
200 g	flour
1 tsp	Baking powder
	salt — pinch
1/2 cup	milk

TOPPING:

1 cup	cream — fresh, whipped
125 g	raspberries
	icing sugar — to dust

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Method:

Preheat the oven to 180ºC. Grease a heart-shaped tin or a 20cm round cake tin. In a bowl, beat together the butter, sugar and grated zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange blossom water.

Sift together flour, baking powder and salt, add to egg mixture alternatively with milk, pour batter into cake tin and bake for 45 minutes. Allow to cool.

To Serve:
Cover cake with cream, top with raspberries and dust with icing sugar.

Words and image: Fairlady

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