INGREDIENTS

2 large juicing oranges. First zest then juice.2 tablespoons orange zest2 cups flour¼ teaspoon salt1 cup castor sugar1 cup softened butter3 eggs1 teaspoon baking powder 2 teaspoon vanilla
Soaking syrup⅓ cup orange juice freshly squeezed from one orange.3 tablespoon sugar3 tablespoon lemon juice

METHOD

Beat butter and sugar well. Add vanilla essence and zest. Mix well. Add eggs one at a time beating well in between. Add baking powder and salt. Lastly add flour ⅓ cup at a time alternating with the orange juice from the 2 oranges. Batter will be thick. Pour into a baking pan and bake for 45 minutes at 160 or until skewer is clean.
Boil the soaking syrup together just until the sugar dissolves. It must not be thick. Make holes and drizzle over. Serve with cream or as is. It's amazing!

INFO & TIPS

Tips: Don't be tempted to thin the batter. It's perfect as is. You can add a few tablespoons of fresh lemon juice if you wish and some lemon zest.

This is a very moist cake and stays soft even a few days later.