Colonial orange tea cake

Colonial orange tea cake

Panque de naranja

By
From
My Abuelo's Mexican Feast
Serves
8

This cake is a recipe from Spanish colonial times. Abuelo loved a sliced of this buttery, aromatic sweet cake.

Ingredients

Quantity Ingredient
100g butter
145g caster sugar
3 eggs
1 orange, juiced and zested
1 teaspoon natural vanilla extract
30ml sweet sherry
150g plain flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder

Method

  1. Preheat the oven to 180°C and grease and line a 25 x 15 cm loaf tin.
  2. Using an electric mixer, beat the butter and sugar until creamy. Add the eggs and beat well. Add the orange juice and zest, vanilla and sherry, mixing well.
  3. Sift the flour, salt and baking powder into the wet ingredients and mix until combined.
  4. Pour the mixture into the tin and bake for 25–30 minutes or until the top is golden brown and a skewer inserted comes out clean.
  5. Allow to cool on a wire rack before serving.
  6. This will keep for a few days in an airtight container.
Tags:
Mexican
Latin
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