INGREDIENTS
150 g CLOVER Farmstyle butter, at room temperature
385 g (1 can) CLOVER condensed milk
3 extra large eggs
peel of 1 orange, finely grated
2,5 ml (½ tsp) orange flavourant
375 ml (1½ cups) cake flour
10 ml (2 tsp) baking powder
1 ml salt
SYRUP
125 ml (½ cup) CLOVER orange juice
80 ml (1/3 cup) sugar
ICING
375 ml (1½ cup) icing sugar, sifted
45 ml (3 tbsp) CLOVER orange juice
Method
Preheat the oven to 180 °C.
Grease a springform cake pan with a diameter of 20cm well with butter and line with baking paper.
Use an electric mixer and beat the butter to a smooth light yellow consistency. Add the condensed milk and mix well.
Add the eggs and mix well.
Also add the orange peel and the orange flavourant.
Sift the cake flour, baking powder and salt together. Stir it into the butter mixture until it forms a dough.
Spoon the dough into the springform cake pan and bake for 40 to 45 minutes, or until the skewer emerges clean.
SYRUP
Heat the orange juice and the sugar at low heat until the sugar has dissolved.
Pour the syrup over the cake as soon as it comes out of the oven.
Let the cake cool.
ICING
Mix the icing to a medium consistency and spoon it onto the cake.
Serve sliced.
CLOVER INGREDIENTS USED IN THIS RECIPE
