250 g unsalted butter, softened
220 g (1 cup) sugar
1 tsp vanilla extract or 1 small packet of vanilla powder
450 g (3 cups) plain flour
1 tsp baking powder
Pinch of salt
250ml (1 cup) freshly squeezed orange juice (about 3-4 oranges)
Icing sugar and chopped or flaked almonds, to decorate (optional)
Fresh flowers from the garden
Preheat the oven to 175˚C. Line and lightly grease a 25 cm round cake tin.
Using an electric mixer, cream the butter and sugar and vanilla together in a mixing bowl until pale, light and fluffy - about 5 minutes. Add eggs one at a time, beating after each addition.
Sift flour, baking powder and salt together then add to mix alternately with orange juice, finishing with flour.
Make sure all the ingredients are incorporated well and form a thick cake batter, but be careful not to over mix or the cake will lose its light, fluffy texture.
Pour half the cake batter into the greased tin.
(Optional) Wrap a gold coin in foil ($2 usually works best as it is smaller) and drop it into the cake tin.
Cover the remaining cake batter and spread evenly with a knife or spatula. This will ensure you don't know where the lucky coin is hodden once it's baked! Bake for 40-45 minutes or until a toothpic insterted into the centre of the cake comes out clean.
Allow the cake to sit and cool (about 20 minutes). The cake should be warm when you remove it from the tin but not hot to touch. Place a large flat plate on top of the cake tin and flip so the cake upside down onto the plate.
You can decorate this anyway you like but try dusting with icing sugar and chopped or flaked almods or a bunch of fresh Australia flowers from the garden.