This light and moist cake is delicious for tea and spiffy enough for dessert.

Makes 1 cake / 16 servings

You will need:

For the cake:

Lamb Brand Self-raising Flour 350g

Lamb Brand Castor Sugar 150g

Lamb Brand Ground Cardamom 2 tsp.

Lamb Brand Vanilla Powder 1 tsp.

Olive Oil 120ml

Freshly Squeezed Orange Juice 120ml

Eggs 2

Zest of 2 oranges  

For the glaze:

Lamb Brand Icing Sugar 125g

Orange Juice 2-3 tbsp

For garnish 

Orange slices & wedges

Orange leaves

Edible flowers 

All you have to do is:

1. Prepare the cake:

  a. Whisk the eggs and sugar together till well combined.

  b. Add orange zest and cardamom.

  c. Stir in olive oil, orange juice and vanilla extract.

  d. Preheat the oven to 180 degrees C.

  e. Fold in the flour with a metal spoon.

  f. Pour into a greased 8’’ / 20cm bundt or round cake pan.

  g. Bake for 45 minutes.

  h. Cool in pan for 5 minutes then turn out onto a cooling rack. Let it cool completely before slicing.

2. Prepare the glaze:

  a. Sift the icing sugar into a small bowl. Add in 2-3 tablespoons of orange juice and whisk until smooth.

  b. Pour glaze over cooled cake.

  c. To set glaze, place cake under grill for about 20-30 seconds.

The cake can be stored in an air-tight container to last for 3-4 days.