- 8 tbsp butter
- 3/4 cup self-rising flour
- 1/2 cup milk
- 1 large tangelo zested and juiced
- 3/4 cup superfine sugar
- 2 eggs
- 2 tsp superfine sugar to taste
- Preheat oven to 350°F.
- Beat together the butter, caster sugar, flour, eggs and milk for about 4 minutes.
- Spoon the mixture into a greased and lined 8” round tin and bake at 350°F for 35-40 minutes or until well risen and golden brown.
- Mix together tangelo rind, tangelo juice and the extra caster sugar and spoon over warm cake.