It's Throwback Thursday again and today we have a recipe from our April 2011 issue.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's 'Quick Fix' series, where he would highlight different seasonal dishes that could be cooked in a flash. In this issue, Hugo's dishes included poached ray with burnt butter, lime and ginger cream pots and watercress and salmon soup. 

Get the recipe for Hugo's orange cake below.

Orange Cake

Serves 4

  • 5 oranges
  • 150g butter
  • 150g caster sugar
  • 3 tablespoon hot water
  • 3 eggs
  • 150g self-raising flour
  • 1 tablespoon ground almonds
  • 4 tablespoons crème fraîche to serve

Method:

  1. Preheat the oven to 180ºC/gas mark 4. Line a 20cm springform tin with greaseproof paper.
  2. Heat a pan of water to boiling point. Remove the zest from one orange and then drop all of them into the hot water for one minute. Drain, allow the oranges to cool and then peel. Slice, removing any pips as you go. Keep one orange aside to serve. Roughly chop the remaining orange slices and spread in the bottom of the springform tin.
  3. Cream the butter, sugar and orange zest until light and fluffy. Add three tablespoons of hot water and beat furiously. Now add the eggs and whisk again. Sieve the flour into this mixture, stirring as you go so it is evenly and thoroughly incorporated. Add the ground almonds, and spoon the mixture into the tin.
  4. Bake for 30 minutes, remove from the oven and allow to cool for five minutes. Turn over onto a plate and release the tin and peel away the greaseproof paper. Serve with the crème fraîche and a couple of slices of orange.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Beetroot and goats cheese salad

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