2,6 oz./ 75 g butter
0,2 pint / 1 dl milk
0,3 pint / 1 ½ dl sugar
grated rind of 1 orange
0,6 pint / 3 dl flour
2 teaspoons baking powder
1,2 oz. / 35 g butter
0,3 pint / 1 ½ dl powdered sugar
½ tablespoon orange juice
shredded orange peel
 Preheat the oven to 350º F / 175º C.
 Grease and sprinkle a ring mould 3 pint / 1 ½ litre.
 Melt the butter and mix with milk. Beat the eggs and sugar fluffy. Mix in the butter mixture, and stir in the orange zest.
 Mix flour and baking powder and stir into the dough. Pour the dough into the mould.
 Bake on the bottom shelf in the oven for 30-40 minutes. check with a cake needle to see if its done. (If it comes out clean, the cake is done)
 Take the cake out and let it stand for about 10 minutes into the mould before the vault grating. Cool completely in the mould.
 Melt the butter for the icing on low heat. Take it off the heat and stir in powdered sugar and orange juice. Mix until a you got a smooth glaze then pour it over the cake. Sprinkle with shredded orange peel before serving.
Recipe by Aase Dotterud