Note: Temperature settings differ for every oven. For mine for example, a temp of 160C is best for this cake as my oven gets hot fast. Tweak the temperature according to your oven for best results:)
If you've never baked before and are looking for a simple enough recipe to try and not screw up...consider this recipe. It only calls for six ingredients, a mixing bowl, a mixer (hand-held or whatever) and a trip to the grocery store.
What you need:
250g (1 block) butter (taken out from fridge at least 30mins prior)
330g caster sugar
4 eggs (remove from fridge earlier)
2 tablespoon grated orange rind
225g self-raising flour
180ml orange juice
Before Step 1: Pre-heat oven to 160C. Grease the bottom and sides and line the bottom of a square cake tin with baking paper. (My square cake tin was about 24cm just FYI)
Step 1: Grate orange rind. Then slice the oranges in half and squeeze the juice out of them.
Step 2: Get out your mixing bowl and mixer. Put the butter, sugar and orange rind in the bowl and beat until light and fluffy.
Step 3: Be sure the eggs are at room temp. Add in one by one and mix well.
Step 4: Sift the flour. Then add flour in two batches (otherwise too much flour in mixing bowl at one go - not good - white flour all over). Add the orange juice in too.
Let cake stand in pan for 10 minutes before turning unto a rack.
~When mixing, scrap down the batter from time to time from the sides of the bowl, using a spatula and continue mixing.
This cake is lovely when it's warm. So if you've refrigerated any slices, zap it for 20 seconds in the microwave and it'll be nice and soft. Aroma-wise...OMG.