| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Caster sugar |
| 4 |
oz |
Margarine |
| 2 |
|
Eggs |
| 6 |
oz |
Self-raising flour |
| 5 |
fl |
Plain yoghurt |
| 3 |
oz |
Frozen concentrated orange juice, thawed |
| 2 |
oz |
Butter |
| 6 |
oz |
Icing sugar |
| 2 |
tb |
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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