Late last year I lost my dear friend Ferne after a short struggle with a very aggressive cancer.
We met in Canberra through a mutual friend when we all had three year old daughters. We spent many happy hours in each others houses, sipping tea – or more often wine – and swapping dress patterns, recipes and general chit chat. Meanwhile our families grew and we both ended up with three kids. They are now all grown up with families of their own. Fortunately our friendship stood the test of time. We went on overseas postings, but stayed in touch. On our return we picked up where we had left off.
Ferne was vibrant, with a wicked sense of humour. She was a dear friend and I can’t believe she’s no longer with us. Her three beautiful daughters remind me of her, each in different ways.
Several recipes on this blog came from Ferne. If you search her name you will find at least half a dozen and they are all favourites. She loved recipes which were super quick and easy, such as this orange cake. When I made it last week for the photo I realised I hadn’t made in quite a few years. I had forgotten just how quick, easy and delicious it is!
I like to make it in a fluted bundt pan and serve it with strawberries and cream for afternoon tea or as a dessert. If you need to whip up a quick dessert for unexpected guests, this is the answer.
1 large orange or 1½ if smaller
250g butter, at room temperature, cut into cubes
1 cup sugar
3 eggs
2 cups self-raising flour, sifted
pinch of salt
Preheat oven to 180°C.
Place quartered, seeded orange, skin and all, in the food processor and process till pulpy. Add butter and sugar, process 20 seconds. Add eggs, salt and flour and process till smooth, but don’t over-process. Stop halfway to scrape down the sides. Don’t add any extra liquid even if it seems stiff. Bake in a buttered and floured 20cm cake pan or bundt ring for 30-40 mins at 180°C, or until evenly golden brown and a skewer inserted in the middle comes out clean. Cool then turn out, dust with icing sugar and serve with whipped cream and berries. Best eaten the day it is made and not refrigerated.
Serves 10-12
