Sunday, 25 October 2009

It's official!!!!

Hello hello fellow readers!

This is the official first blog post of donnowhattocook live from London!

As always it is never an easy slope and having taken painstaking steps in deciding the name - that ironically sprang from me saying, aiyoh...i donno what to cook today - has led to me starting this blog.

This blog is intended to assist (hopefully (: ) all those who feel they aren't up to spending that much time in the kitchen but still love to produce simple dishes that taste delightful to the taste buds and filling the tummy as well.

So to start off the blog, I've chosen a very simple cake recipe that even the novice bakers will have a great cake at the end of the day.

I found this recipe when browsing online and came across it on that hosts a great number of other recipes from starters all the way to deserts. From the time I found it which was a good 1 year ago, I have baked this recipe a 'million' times and it has always turned out perfect!

Buttery Orange Cake

Serving Size: Serves 10 or more
Preparation time: 15 minutes
Cooking time: More than 1 hour


250g unsalted butter, softened and chopped
1 1/4 cups (275 g) caster sugar
4 eggs
1 2/3 cups (250 g) self-raising flour - sifted
3/4 cup (180 ml) orange juice - preferably freshly pressed orange juice
2 tbsp boiling water

  1. Preheat oven to moderate heat (180 Deg Celcius / 160 Deg Celcius fan-forced - this means the icon that has a fan on it on your oven dial). Grease a deep 28cm round cake pan (or alternatively use a long loaf pan like I did). You may also replace grease with baking paper to make it easier to clean after baking.
  2. Beat butter and sugar in a mixing bowl either with a hand mixer or and electric mixer until light and creamy. The colour is more like a faint beige, that is when you know it has combined together. Add in eggs one by one beating in between to allow eggs to slowly combine with butter and sugar mixture. Fold in the sifted flour, then add in the orange juice and boiling water.
  3. Pour mixture into pan and bake for about 45 minutes. The initial recipe called for 35 minutes but depending on your oven, you would need to check whether the cake is baked by pricking a toothpick into the centre of the cake to check whether it comes out clean.
  4. Stand the cake for about 2 minutes on a cooling rack before removing from the cake tin.
  5. Dust with sifted sugar.
Voila! And there you have it!

More recipes will come your way to suit the palette of those who only likes 1 dish recipes.


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