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Preheat the oven to 180°C (350°F).
First, prepare the pan. Butter the bottom and sides of a 22-to-25-cm (9-to-10-inch) round cake pan with the 2 teaspoons butter. Sprinkle with the 2 tablespoons sugar, then shake and tilt and swoosh the pan around to coat. It is fun.
Next up, make the batter. Cream together the butter and sugar. Crack in the eggs one by one and mix until thoroughly combined.
Grate the zest from the entire orange over the bowl. Juice the orange and add 125 ml (1/2 cup) of the juice to the batter. Mix until smooth.
In a small bowl, sift together the flour, baking powder, and salt. Fold the flour mixture into the batter and mix until just combined.
Pour into the prepared pan and bake for 20 to 30 minutes, depending on the size pan you used, until the cake is golden brown and starts to pull away from the sides of the pan.
Let cool on a rack for 10 minutes (no more, or the caramel on the crust will harden and stick to the pan), then flip onto a serving plate.
Let cool completely before serving.