It’s been a while since there’s been any sun in our frigid little Chinese town, but I’m not complaining.Maybe I am because everything is cold and freezing and butter at room temperature is a solid brick and my bread dough doesn’t rise and it’s always raining and everything is wet and it feels like I’m living in a glacier…..but there are moments when there’s plenty sunshine in my kitchen, courtesy this golden cake, that looks like sun-rays and tastes like sunlit oranges bathed in sweet butter and love.
I’m not exaggerating, ’tis true and you know it and not least because you can make this cake at the snap of your fingers and smugly too.
Yes there’s fanta and no shame. Regular stuff that is butter, sugar, vanilla extract, salt, lemon and orange zest plus extra for icing, a whole lemon, fanta, flour, baking powder and
eggs that I forgot to include, but here they are.
into the flour add salt
and baking powder and keep aside for a while
this is a citrus cake and we want every breath to speak of it, which is why into our sugar we mix in the lemon zest
and orange zest
and using our fingers we just mix it all in so every bit of sugar is infused with the citrus twang.
in a separate glass juice your lemon
and add in the fanta.
beat together room temperature butter and zest mixed sugar until nicely mixed and kinda fluffy. It’ll only take a couple of minutes.
crack in the eggs. one at a time and beat after each addition to mix thoroughly, so here’s the first
and the second. It turns a fabulous yellow/orange after each addition.
once it’s all mixed well in add the vanilla extract
beat again and now it’s time for the flour which we will add in three additions. So here’s 1/3rd of our flour, mix briefly
and 1/2 of our magic potion that is fanta and lemon juice. Mix after each addition just until the batter comes together
another 1/3rd of flour, beat briefly.
add the remaining fanta, lemon juice, and mix to combine.
followed by the rest of the flour. Beat to make a smooth batter. It doesn’t take long.
You’ll finally get this. A pool of sun in a steel bowl.
Pour into baking tin of choice. I was too lazy to butter a loaf tin so I lined it with a baking sheet, but please feel free to butter and flour your cake tin. Bake at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Like so. The kitchen at this point smells like orange marmalade doing a cabaret. You can eat it as it is but a bit of embellishment never hurt anyone.
an easy glaze or make up if you prefer. add some reserved zest into icing sugar
with a spoonful or so of leftover fanta in case you haven’t been too greedy.
mix to form a pourable consistency like so.
and let your cake have it, make sure it has cooled down completely.
This cake may look sober but it’s oozing with oomph. It smells like sun and tastes like light. Every bite carries a citrus hit and honestly any cake that uses a can of fanta cannot go wrong. it’s easy, delightful and a much desired change from everything boring these winters.
butter: 100 g (1/2 cup)
flour: 170 g (11/2 cup)
sugar: 110 g( about 1 cup)
fanta: 200 mls (3/4cup)
lemon juice: 1 tablespoon
salt: 1/2 tsp
baking powder: 1 tsp
vanilla extract: 1 tsp
orange and lemon zest: 1 tablespoon + extra for icing.
icing sugar: 100 g (about 1 cup(
lemon + orange zest (1 tsp)
fanta: 1 tablespoon
Recipe instructions: mix flour, salt and baking powder and keep aside. add the lemon and orange zest in sugar and mix in with fingers until fragrant. In a glass squeeze in one lemon and mix with fanta.
In a separate bowl, beat room temperature butter and sugar until fluffy. Add in the eggs one at a time and beat for a minute after each addition. Add in the vanilla extract and beat again.
Add the flour in three stages alternating with fanta and juice mixture in two, and beat well after each addition until the batter is smooth.
Pour into a baking tin and bake at 180°C for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely.
For the icing mix in the zest, fanta and icing sugar until you have pouring consistency. Pour over the cooled cake and let set before serving.
Make this now!