Cream the butter and sugar until light and fluffy. Add the eggs and orange rind, blend well. Fold in flour and baking powder alternating with the sour cream. Mix gently until smooth and pour into a well-greased 26cm spring bottom round tin. Bake at 160 C for 60-80 minutes or until a skewer comes out cleanly when tested. After removing from the oven leave the cake in the tin for a few minutes then pour on the glaze. Leave for an additional few minutes before removing from the pan. Serve with whipped Tararua cream and fresh orange curd.
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|Serving Size: 1 Serving (2377g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 26 (0%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 732.2mg||25 %|
|Potassium 345.5mg||9 %|
|Total Carbohydrate 1430.9g||421 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 1422.8g|
|Protein 31g||44 %|
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Calories per serving: 5741
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