150g butter, plus extra for buttering
150g caster sugar
50g plain flour
150g self-raising flour
1-2tbsp full-fat milk
Finely grated zest of 1 orange
1 tsp natural orange flavouring (I use Steenbergs’ Organic Orange Extract)
1. Make sure all the ingredients are at room temperature. Generously butter an 18-centimetre cake tin. Preheat the oven to 180C/160C fan/350F/gas mark 4.
2. Using an electric hand-mixer, cream the butter and sugar together in a large mixing bowl until the mixture is pale, light and fluffy (10-15 minutes). Don’t rush this step; the more thoroughly the butter and sugar are combined, the lighter the cake will be. Add the eggs, one at a time, beating the mixture well between each addition. Add one tablespoon of flour with the last egg to prevent curdling.
3. Sift both flours into the bowl and gently fold in, adding just enough milk to give a mixture that drops slowly from a spoon when the spoon is held away from the bowl. Fold in the orange zest and orange flavouring.
4. Pour the batter into the prepared tin and bake for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.