Ingredients:
- 125g butter
- 1 cup sugar
- 2 eggs
- 1 orange (juiced and thoroughly zested)
- 1 tsp vinegar
- 1/4 cup milk (or if you have buttermilk use that and ditch the vinegar)
- 1 cup plain flour
- 1/2 cup almond meal (if you don’t have it just use an extra 1/3 cup flour)
- Icing sugar
Method:
Mix milk and vinegar together and let sit. In a big saucepan mix the butter, half the orange juice and all the zest over low heat until melted and mostly dissolved. Set aside to cool for a few minutes. Whisk through eggs and make shift buttermilk, then flour and meal. Pour into a square cake tin. Bake at 180 deg cel until just firm in the middle. Let it cool then mix the remaining orange juice with enough icing sugar to make thin (ish, not runny!) icing. If you want to be proper flash, top with either zest sugar, toasted almond meal.
The Ramblings:
I’m going through quite a citrus phase at the moment, particularly oranges. I love all things sugary but am really enjoying the way using citrus cuts through the excess sweetness. You could definitely get creative with this one and use lemon or I think grapefruit would be particularly delicious!