Table of Contents
Preheat oven to 170°C. Sift together the plain flour, baking powder and milk powder. Cream butter, sugar and essence until light. Add egg yolks, one at a time, beating well after each addition. Add orange rind and liqueur to mix.
Directions. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Add the orange juice, essential oil (if using) and softened butter to the sifted icing sugar, stirring well until the mixture is stiff and glossy. Spread onto the cooled cake. Dipping your knife in hot water will help give a smooth and shiny finish as you spread the icing (frosting) mixture.
Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit). Line a 22cm springform cake tin with baking paper. Beat the butter until soft in an electric mixer and then gradually add the sugar. Cream the butter and sugar until pale and thick. This takes a few minutes on medium speed.
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