TZANEEN ORANGE AND WALNUT CAKE

by Portia Mbau and Lumai de Smidt

Serves 8 – 10

INGREDIENTS

½C butter 

1¼C sugar 

2 eggs 

2C cake flour (or all-purpose flour) 

1t bicarbonate of soda 

1t baking powder 

1t salt 

1½C buttermilk 

rind of 2 oranges, grated  

½C walnuts, chopped 

500ml Orange Sauce (recipe below) 

For decorating (optional) 

¼C icing sugar 

4T orange juice 

walnuts (or nuts of your choice) 

orange slices 

METHOD

1. Preheat the oven to 160°C. Oil a springform cake tin and line the base with baking paper.  
2. Beat the butter and sugar together in a bowl until smooth.  
3. Gradually add the eggs and continue to beat until creamy.  
4. In a separate bowl, sift flour with bicarbonate of soda, baking powder and salt.  
5. Add flour mixture to the cake mixture, alternating with buttermilk, a little at a time.  
6. Fold the orange rind and walnuts into the batter.  
7. Spoon into the cake tin, level the surface and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.  
8. Remove from oven and, while the cake is still warm and in the tin, pour over the Orange Sauce.  
9. Allow to cool in the springform tin, then remove. 
10. For the icing, if using, mix just enough orange juice into the icing sugar to make a slightly runny icing.  
11. Pour it over the cake and spread with a knife or the back of a spoon.  
12. Decorate with nuts and orange slices, and serve. If you’re not icing the cake, serve with vanilla ice cream. 

Orange Sauce

INGREDIENTS