orange madeira cake with sour cream frosting
185g butter, chopped
2/3 cup caster sugar
finely grated zest of 2 oranges
3/4 cup self raising flour
3/4 cup plain flour
1/4 cup milk
1/2 cup sour cream
1/4 cup icing sugar mixture
1 teaspoon finely grated orange zest
Preheat oven to moderately slow, 160 degrees C. Lightly grease a 20cm round cake pan and line the base with baking paper.
In a medium bowl, using an electric mixer cream butter, sugar and zest together until light and fluffy.
Add eggs, one at a time, until combined. sift flour together in to a bowl. Lightly fold into creamed mixture alternately with milk. Spoon mixture into prepared pan, smoothing top.
Bake for 45 - 50 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely
ICING: Meanwhile, in a medium bowl, using an electric mixer, beat sour cream, icing sugar and grated zest together until smooth.
Spead icing over the top of cold cake.