Most of us have enjoyed Linda Hillman’s legendary scones in the Luncheon Pavilion at the Bellingen Agricultural Show. Linda is not only another celebrated local volunteer, but a great cook!! We thought it only fitting to celebrate this National Volunteers Week with a recipe we know is a winner.
“This recipe was given to me by my old neighbour, Anne, I call it Anne’s cake and her recipes always work. But I have “tweaked” the original a bit and reduced the sugar.
I have made it numerous times especially for birthdays, it is very moist and freezes well. With the citrus season nearly here, many Bellingen folk will have an abundance of oranges to use and give away. This is an easy, foolproof cake made in the food processor…it’s always a hit!”
2 medium size juicy Navel oranges cut into quarters, remove central membrane and some pith at the ends, then cut smaller (ordinary oranges are fine, just remove all the pips)
3/4 cup caster sugar
2 cups self raising flour
200 gms melted butter
3 medium size eggs
Put cut oranges into a food processor and whizz till well cut and blended.
Add eggs and sugar and whizz more
Add melted butter and mix in gently, then pulse in the flour
Put the mixture into a lined round 23cm springform cake tin, or a square one, or a 25cm tin(reduce cooking for the larger size)
Cook at 145C in a fan forced oven on the middle shelf for approx 50 mins, testing with a fine wooden skewer after 40 mins, ensure the middle is cooked.
Cool for 20 mins in the pan before turning out.
Ice when cool, or just dust the top with sieved icing sugar.
1 &1/4 cup of sieved icing sugar
30 gms softened butter
Finely grated rind of 1/2 an orange
Enough heated orange juice to make the mixture soft and spreadable, approx 4 tablespoons.
The icing is enough for the top and a bit round the sides. Maybe don’t eat the nasturtium!