Stephanie Alexander’s Orange Cake

Stephanie Alexander’s Orange Cake

There’s something about orange cake that gets me EVERY SINGLE TIME. It’s buttery, and citrus-y and just so right it can’t be wrong.

If you’re in Australia you’ll know Stephanie Alexander. Or I hope you do. She’s an Uber-Cook. When I’d just left home I went into Kmart to have a look around. They had a book table and on it was Stephanie’s book, The Cook’s Companion. This cook book is HUUUGE and valued at around $80, and only my measly wage I just couldn’t afford it. But it sat there on the table, with no price so I asked one of the staff how much it was. “Oh, I don’t know. I guess it’s worth about $20.”

Sold to the poor 20 year old who loved to cook!

It’s been a cooking bible to me, filled with delicious, easy recipes that I just want to make over and over and over again {zucchini slice, chicken and leek pie – I’m looking at you}.

Stephanie has since turned the book into an App, and she emailed me recently and asked if I wanted to join up and giveaway some Little Moments Apps as prizing. Have my name in the same sentence as Stephanie? I’m in.

Stephanie wants to feature your food pictures in her App. All you have to do is make something from her cookbook/app {that doesn’t already have a photo attached} and share it with the hashtag #mycooksappsdish. There’s weekly prizes to be won. More details can be found here.

Stephanie Alexander’s Orange Cake

Stephanie Alexander’s Orange Cake

Ingredients

250g softened unsalted butter
1 1/2 cups caster sugar
Grated zest of 1 orange
4 eggs, lightly beaten
100ml orange juice
250g self-raising flour

Icing

1 cup pure icing sugar
1 tbs orange juice
1 tbs Grand Marnier {optional, I just added more OJ instead}
40g butter

Method

♥ Preheat your oven to 180°C. Grease 22cm tin with a little butter and line with baking paper.
♥ Place sugar and orange zest in a food processor and mix for 1 minute. Add butter, sugar, eggs, and orange juice and blend for another minute.
♥ Place flour in blender, and process until smooth and creamy. Spoon into tin and bake for 45-50 minutes. Let the cake cool slightly before removing from tin.
♥ To make the icing, combine all the ingredients in a bowl over a saucepan of hot water. Once warmed through and combined, pour over the cake. Let it ooze down the sides. Enjoy.

3 thoughts on “Stephanie Alexander’s Orange Cake”

  1. I love her book, Ive had it for years, Im also a sucker for Donna Hay books & mags. Although sometimes I don’t cook things in there, as I don’t want to be disappointed that mine looks NOTHING like the pictures!

  2. Sounds VERY like the ingredients of the delectable orange cake my mother used to make for our family long ago. Although The Cook’s Companion had not yet been published back then, my mum, like Stephanie, was a fabulous cook and deliciously moist and delicately flavoured cakes were certainly a speciality of hers. It’s twenty-five years since my mum died; tomorrow I will bake the orange cake and remember her with love. Thankyou, Fat Mum Slim (and Stephanie Alexander, of course!). Cheers, Jennifer

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