170g of butter, chopped into small cubes and at room temperature
170g caster sugar (or brown sugar)
2 eggs
4 small oranges (alternatively this cake can be made with lemons - substitute 2 large lemons for the oranges)
1 cup (170g) self raising flour
Icing sugar
Method
Pre,heat the oven to 190C (no fan).
In a large bowl whisk together the butter and sugar (I use an electric mixer) until smooth. Add the eggs, the zest and juice of two oranges and whisk again until.smooth. Add the flour and slowly food the mixture together with a spatula.
Spoon the mixture into a cake tin. I use a 20cm circular silicon cake mold as it's easy to get the cake out when cooked.
Bake for 27 minutes (this is the timing that works for my oven) or until a toothpick inserted into the cake comes out clean.
Remove to a rack to cool.
In a small saucepan, add the juice of two oranges and 1 tbsp of icing sugar. (Double the sugar if using lemons). Cook slowly over a low heat, seeking constantly with a wooden spoon until you have a runny syrup.
With a toothpick, poke 20 or so holes evenly across the top of the cake. Pour the syrup over the cake so that it is absorbed evenly across the cake.
When cool, remove the cake to a plate. Dust with icing sugar.
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