Spiced Orange Cake
If you have a BBQ with a lid, why not try using the residual heat from your coals and rustle up a delicious cake? Sue loves to bake in her Kamado Joe and her top baking tips are:
- Cook indirect at a slightly lower temperature and cook for a little longer.
- Put an upturned baking tin on top of the grill to raise the height of the cake tin, to prevent it getting a burnt bottom.
- Give it a try!
Sue poached some juicy orange segments in orange juice with a glug of Temple Spirit Rum to serve with the cake which went down a treat!! A big dollop of cream brings it all together. Best enjoyed the day you make it, and while still warm.
- 175g unsalted butter (room temperature)
- 175g caster sugar
- 175g Self Raising Flour
- 1.5tsp baking powder
- 3 eggs
- 2 tbsp Meat Tinsel Rub
- Grated rind and juice of one large orange
- 1.5 tbsp demerara sugar for the top of the cake mixed with 2 tsp Meat Tinsel
- Set your BBQ up for indirect cooking at a temp of about 150C.
- You will need a 21cm diameter (8inch) Cake tin, lined with baking parchment. A spring form tin is best but you can also use a terracotta dish or similar.
- Measure out all the ingredients and place into a mixing bowl.
- Using an electric mixer, whisk until thoroughly combined and it is light and creamy.
- Spoon out the mixture into your baking dish and level the top with a pallet knife.
- Sprinkle the top with a little Meat Tinsel and demerara sugar. This will give the cake a lovely crunchy top when cooked.
- Cook for about 45 minutes, or until the sponge is springy and just coming away from the edge of the tin. Check with a skewer inserted into the middle. If it comes out clean, it’s done!
- Remove from the BBQ and leave to cool a little before removing it from the tin.
- Tuck in! It’s pretty nice with ice cream too