Saturday, 17 July 2010

I'm back... with the perfect cake for afternoon tea!

Okay, so I've been away for awhile. I've been to London, Paris, Dubai and come home to unpleasant news and a broken heart.

I baked my heart out for quite awhile but am all better now. It took seven loaves of bread, three types of brownies, four types of chocolate chip cookies, chewy toffee cookies, lemon sables, korova cookies and little 'punishments' to chase the blues away.

Unfortunately, I did not stop to take pictures and blog of the lovely things I made during the whirlwind of mending my heart.

Now, I am back to baking and cooking for sheer pleasure. As we speak, there is a lovely Lemon-Orange Loaf in the oven quietly baking away, just in time for the hungry mouths that await it at tea time.

(My aunt got this recipe from one of our local newspapers recently. She can't remember which one, so you'll have to forgive me for not posting it here. We have also left out the icing recipe which came together with that of the cake to keep it simple, less sweet and perfect for Saturday afternoon tea.)


130g Butter
110g Caster Sugar
1 tsp Vanilla Essence
2 Eggs
Grated rind of 1 Orange
Grated rind of 1 Lemon
240g Self-Raising Flour, sifted
50ml UHT Milk
30ml Orange Juice
30 ml Lemon Juice

Preheat oven to 170 Celsius. Grease and flour a 9 inch loaf tin.

Cream Butter, Sugar and Essence until light and fluffy. Then add the Eggs one at a time, beating well after each addition. Beat in Orange and Lemon rind. Fold in sifted Flour alternating it with combined Milk and fruit Juice. Should the batter begin to curdle, sprinkle in a little Flour. You should begin and end with Flour.

Transfer mixture to the prepared cake tin and bake for 35 - 40 minutes or until cake is cooked through when tested with a skewer. Leave the cake in the tin for about 10 minutes then turn out onto a wire rack to cool.
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