Walking through the supermarket the other day, I overheard a conversation between three young adults who were trying to choose a dessert to accompany their dinner. During their conversation, it became apparent to me that they had never baked a cake…at least…not one that didn’t come out of a supermarket packet-mix.
If the thought of making your own cake, from scratch is a little daunting…then this recipe is for you. The hardest part of making this cake is squeezing the orange juice.
Ever so simple, and wonderfully delicious, you can enjoy this cake for several days after it’s baked as it retains it’s moisture well. Although, there’s nothing quite like fresh-out-of-the-oven teacake served with fragrant tea and a good conversation.
You can substitute the cherries with some poached apples or pears… just remember to add a sprinkling of cinnamon.
I use a large ring pan for this recipe, but you can use whatever is in your cupboard.
1 cup caster sugar
1 cup freshly squeezed orange juice
3/4 cup oil (I use a combination of mildly flavoured olive oil and sunflower oil)
2 1/2 cups self raising flour
dash of vanilla essence
zest of one orange (optional)
1 jar morello cherries, drained
Using an electric mixer, whisk together the eggs and sugar until pale and creamy.
Fold in the remaining ingredients (except for the cherries).
Pour into cake tin which has been lined with baking paper or sprayed with non-stick baking spray and lightly floured.
Scatter the cherries on top and bake in the oven for 50 minutes at 175°C.
Check that the cake is cooked by pressing it gently with your fingers. If the cake bounces back, it’s ready.