Orange crumble cake

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8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (12)

BATTER
100.00 g butter
100.00 g sugar
2.00 ml salt
5.00 ml orange — zest only
2.00 eggs
280.00 g flour — self-raising
200.00 ml orange juice
TOPPING
50.00 g breadcrumbs — white
30.00 ml sugar
7.00 ml cinnamon — ground
5.00 ml orange — zest only
30.00 ml butter — melted
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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 20 cm loose-bottomed cake tin with margarine.
Cream the butter and sugar until light. Add the salt and orange rind and blend. Add the eggs one by one, beating continuously.
Sift the self-raising flour and fold into margarine mixture, alternating with the orange juice. Blend well and turn the mixture into the prepared cake tin.
Blend all the ingredients for the topping and sprinkle over the batter in the tin.
Bake for 40 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
Turn out carefully onto a wire rack and leave to cool.
Decorate with orange wedges just before serving if desired.



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