185 gm butter 3/4 cup castor sugar 4 large eggs 1 1/4 cups self-raising flour Grated rind of 1 orange Juice of 1/2 orange
Set oven to 180°C. Cream the butter and beat in the sugar gradually until light and fluffy. Add the eggs, one at a time, then fold in the flour with the grated rind and orange juice. Pour into a 23 cm. lined loose-base buttered cake tin and bake in the pre-heated oven for about 50 minutes. Leave to cool in the tin for five minutes, turn out onto a wire rack, and leave for a further ten minutes before transferring to a plate for glazing.
Juice of 1/2 orange 1/4 cup castor sugar Peeled segments neatly cut from 1 orange
Mix the sugar and orange juice and pour over the cake. Decorate with orange segments.