St Clement Cake

INGREDIENTS

  • 1 CUP SELF RISING FLOUR
  • 2 LARGE EGGS
  • 1 CUP SUGAR
  • 1 STICK OF BUTTER
  • 1 TEASPOON VEGETABLE OIL
  • 1 LARGE NAVEL ORANGE
  • 1 TEASPOON VANILLA EXTRACT
  • LEMON JUICE
  • 1/2 CUP ICING SUGAR

 

RECIPE

Preheat oven to 350 degrees and prepare the pan by greasing well.

Finely grate the zest of the orange and set to one side.  Juice the orange and set to one side.

Cream sugar with the butter until light and fluffy.

Whisk in one egg and half of the flour.  Whisk in the other egg.  Fold in remainder of flour.

Add 1 teaspoon vegetable oil, fold mixture.

Add the vanilla, orange zest and juice.

Pour into pan and bake in middle of the oven for approximately 25 minutes or until springy to the touch.  Let the cake cool.

Put 1/2 cup of icing (confectioners) sugar in a bowl and add drops of fresh lemon juice until runny.  Drizzle over cold cake.   Serve.