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  • Makes 12
  • 45 minutes
  • Difficulty Medium
  • 11 Ingredients

A deliciously, zesty tea cake with an orange twist. Perfect for morning tea or any time of day.


Ingredients (makes 12 SLICES)

  • 1 CUP PLAIN FLOUR
  • 1/2 CUP RAW SUGAR
  • 1 LARGE EGG
  • 1 NOS ORANGE JUICE ( about half a cup)
  • 1/2 CUP BUTTER ( SOFTEN)
  • 1/2 CUP CHOPPED NUTS - ALMOND, CASHEW AND PISTACHIO
  • 1/4 CUP SUNFLOWER SEED (Chopped or whole)
  • 2 Tsp BAKING POWDER
  • 1 Tbsp CORNFLOUR
  • 1 Tsp VANILLA EXTRACT
  • 1 NOS ORANGE ZEST

Method

  1. PREHEAT OVEN AT 180 C
  2. SIFT PLAIN FLOUR, BAKING POWDER AND CORN FLOUR. KEEP ASIDE
  3. IN A MIXING BOWL, BEAT BUTTER AND SUGAR UNTIL FLUFFY. ADD EGG AND VANILLA EXTRACT AND BEAT FOR A MINUTE.
  4. FOLD SIFTED FLOUR MIX AND ORANGE JUICE WITH THE SUGAR BUTTER AND EGG MIXTURE. ADD ORANGE ZEST AND BEAT FOR 2 MINUTES. MILK CAN BE ADDED 1 Tbsp A TIME TO ADJUST CONSISTENCY IF NEEDED.
  5. ADD CHOPPED NUTS AND SUNFLOWER SEEDS AND MIX WELL.
  6. POUR THE MIX IN GREASED LOAF TIN AND BAKE FOR 25-30 MINUTES. LET IT COOL AND CUT SLICES. ENJOY!!

Notes

I have chopped my nuts and seeds very small so my little one does not pick out every nut and seed. You can add nuts and seeds whole or chopped as you prefer.

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