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Ingredients
3/4 cup salted butter
3 cups (360g) cake flour
1 cup (198g) granulated sugar
6 large eggs
3 1/2 Tablespoons brandy
1 teaspoon vanilla
1 1/2 Tablespoons finely grated orange zest
1 1/2 teaspoons finely grated lemon zest
3 teaspoons baking powder
1 cup orange juice
Icing sugar, for garnishing (optional)
Instructions
Heat the oven to 350°F (176°C). Grease a 10-inch round cake pan, then line the bottom with parchment.
Set your stand mixer to medium speed and beat the butter and granulated sugar for about 10 minutes, until very pale yellow in color.
Add the eggs, one at a time, fully incorporating into the mixture before adding the next. Add the brandy and vanilla and mix until incorporated. Add the orange zest and lemon zest and continue to mix until combined. Don’t worry if your batter begins to curdle at this stage.
In a medium bowl, sift together the flour and baking powder until combined. Alternating with small amounts of the flour mixture and orange juice, slowly add to the batter and beat to incorporate, starting and ending with the flour mixture.
Pour the batter into the prepared pan. If adding a coin, tightly wrap the coin in aluminum foil and drop it into the batter. Ensure the top of the batter is smooth so it isn't obvious where the coin has been dropped.
Bake for 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to let cool completely.
Dust with the icing sugar on top before serving, if desired.
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