Our Nana, who you may have seen on our Facebook, has been busy putting together a wonderful Orange Cake that can be used for all occasions and it has been a great addition to our vineyard working day.
We hope that you will try this wonderful Orange Cake, which has been secretly hand-crafted in our Nana's kitchen following years of painstaking research on how to make it perfectly!
Wine Matching Synopsis
Typically, we would suggest a sparkling or a sweet white wine whilst munching down on Nana's wonderful Orange Cake. For example, a sweet white from the Rutherglen region in Victoria would pair very well.
Specifically, we would recommend a Muscat as a best example, which may show such flavours on the nose as jasmine, mandarin and apricot with hints of fennel, star anise and white chocolate and to taste may show subtle notes of cinnamon, clove, mandarin and lemon oil. You can well see that these flavours would pair well with such a yummy desert as Nana's Orange Cake.
First, chill your bottle of Muscat in the fridge.
- Preheat the oven to 180°C.
- Grease a 20cm round cake tin and line with baking paper.
- Combine the orange, sugar, butter, and eggs in a food processor.
- Continue to mix the above until thoroughly combined.
- Transfer the mixture into a large bowl and fold in the flour a bit at a time.
- Spread the mixture evenly into the cake tin.
- Bake for 45mins. Check that the cake is cooked by using a skewer.
- Leave the cake to stand for 15mins. Following this, transfer it to a cooling rack.
- Once cooled, dust the cake with sifted icing sugar to serve.
Serve it sliced with a glass of Muscat. Bon appétit!
- Wine Match: Muscat from Rutherglen
- 1 medium (240g) orange, unpeeled, chopped coarsely
- 1 cup (220g) caster sugar.
- 185g butter, softened, chopped.
- 3 eggs.
- 2 cups (300g) self-raising flour.
- Sifted icing sugar to serve.