Orange and creme franchise cake
0:30 Prep | 0:40 Cook | 8 Servings | Easy Ingredients 250g ctn crème fraîche 3 eggs, lightly whisked 2 oranges, rind finely grated, juiced 375g (2 1/2 cups) plain flour 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 200g unsalted butter, chopped, at room temperature 215g (1 cup) caster sugar 150g (1 cup) icing sugar 2 teaspoons milk Orange zest, to serve Method Preheat oven to 180C/160C fan forced. Grease a 2.25L bundt pan. Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk together the flour, baking powder and bicarb in a separate bowl. Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy. ...