1 navel orange
150g butter, softened
2⁄3 cup (150g) caster sugar
2 tablespoons orange marmalade
2⁄3 cup (160g) lite sour cream
1 cup (185g) self-raising flour
Cup (35g) plain flour
1 cup (160g) pure icing sugar, sifted
Double cream, to serve
1. Preheat the oven to 160°C fan forced. Grease base and sides of 20cm (base) round cake tin. Line the base with baking paper.
2. Assemble the Scraper Mixer Pro using scraper beater. Remove rind from orange and juice orange; reserve juice. Combine orange rind, butter, caster sugar and orange marmalade in the mixer bowl and beat on Light Mixing for 1 minute then increase speed to Cream/Beat for 2 minutes until pale and creamy.
3. With the mixer on Light Mixing setting add the eggs 1 at a time then add the sour cream and beat 20 seconds. Sift the flours together into the bowl and mix on Knead /Fold setting for 30–45 seconds until batter in smooth.
4. Spoon into the tin and smooth the top. Bake for 50–55 minutes or until a wooden skewer inserted into centre comes out clean. Stand the cake in the tin for 15 minutes then turn onto a wire rack to cool.
5. For the icing; combine the icing sugar and 11⁄2 tablespoons of the orange juice in a small saucepan over medium heat. Stir until smooth and runny. Pour the icing over the cake allow to set.Recipe provided by Sage Appliances
In Short: The words Sour Cream and Cake don’t seem, at least initially, like comfortable bedfellows. But one taste of this Orange Sour Cream Cake will change that