October 22, 2017
1Cream Nuttelex and sugar together in large bowl until light and fluffy.
2 Add beaten eggs gradually and grated rind of 2 oranges. If mixture curdles beat in 2 tablespoons of flour.
3Mix in orange juice and milk alternately with flour, finishing with flour.
4Pour cake mixture into greased and lined log or round cake tin and bake at 170°C for 45 minutes or until cake is well risen, golden brown and skewer comes out clean. Leave in tin for 12 minutes to cool, then turn out on wire rack.
5Dust with Icing Sugar. Or, to make orange icing, add to cake once it is completely cooled-at least 2 hours. Then beat Nuttelex and zest, then gradually add the juice and sifted icing. Decorate with thinly sliced pieces of orange.