| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Caster sugar |
| 4 | oz | Margarine |
| 2 | Eggs | |
| 6 | oz | Self-raising flour |
| 5 | Plain yoghurt | |
| 3 | oz | Frozen concentrated |
| orange juice thawed | ||
| 2 | oz | Butter |
| 6 | oz | Icing sugar |
| 2 | T | Frozen concentrated |
| orange juice thawed |
INSTRUCTIONS
Cream caster sugar together with margarine. Beat in eggs, then fold in the flour, yoghurt and 3oz orange juice. Mix well, then divide mixture between two well-greased cake tins and bake for 30-35 minutes at 190 deg C, until a knife inserted comes out clean. Leave to cool. Meanwhile, make the butter icing by first beating the butter until nearly white, then gradually adding the icing sugar and 2 tbsps orange juice. Use half of the mixture to sandwich the two cake halves together, and the other half to spread on top. Enjoy! Posted By Sharon.Curtis@comlab.oxford.ac.uk (Sharon Curtis) On rec.food.recipes or rec.food.cooking
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Nutrition (calculated from recipe ingredients)
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Calories: 1686
Calories From Fat: 1300
Total Fat: 147.1g
Cholesterol: 493.9mg
Sodium: 1219.3mg
Potassium: 562.8mg
Carbohydrates: 80.6g
Fiber: <1g
Sugar: 56.1g
Protein: 15.3g