Healthy Recipes: Minneola (Orange) Cake

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[av_heading heading=’Minneola (Orange) Cake’ tag=’h2′ style=” size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=” admin_preview_bg=”][/av_heading]
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Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.

― Buddy Valastro

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• 2 sticks plus 3 Tbsp lightly salted butter, at room temperature, plus extra for greasing

• 1 ½ cups sugar

• 4 medium eggs

• 1 ½ tsp finely grated zest

• 2 cups (slightly under fill the second cup) self-rising flour

• 1/3 cup freshly squeezed Minneola juice

• ½ tsp orange extract (optional)

For The Icing:

• About 1 cup Powder Sugar

• 5 tsp freshly squeezed Minneola juice

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1. Preheat the oven to 170C. (350);
2. Grease and line a 9″ cheesecake pan with a removable bottom and line with parchment paper;
3. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale;
4. Beat in the eggs, one at a time, beating very well between each one;
5. Beat in the orange zest;
6. Add the flour all at once and mix in well, then slowly mix in the orange juice;
7. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the center of the cake, comes out clean;
8. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil;
9. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper;
10. Put it onto a serving plate;
11. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency;
12. Spread it over the top of the cake, letting it drip down the sides, and leave to set;
13. Serve cut into slices, and store any leftovers in an airtight container.

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