250g caster sugar
250g self raising flour
Zest and juice of one orange
1 1/2 tsp caraway seeds, toasted
Extra caster sugarStart by creaming together the butter and sugar. This always takes longer than I think it will but I don’t even think about adding the eggs until it’s light and fluffy. Add the eggs one at a time making sure they are fully mixed in before adding the next. Fold in the flour, orange zest and caraway seeds and then pour into a prepared loaf tin. Bake in a preheated oven at 180C for 45-50 minutes.
Once cooked remove from the oven and turn out onto a cooling rack. Using a skewer pierce the top of the sponge all over to about two thirds of the way down into the sponge. While the sponge is cooling mix together the orange juice and a few teaspoons of caster sugar until you have a thick glaze. Drizzle the orange glaze all over the top of the cake making sure you get some inside each of the holes.
I am going to put it out there that this is possibly the best cake I’ve ever made. I don’t know if it was because of the flavour combination, the fact that it supplied an insatiable demand that I had at that particular time or because I’ve finally learnt what butter and sugar look like when properly creamed. Whichever it was this cake is now the forerunner of many more cakes to come.