Improvisation for orange cake

It started with some getting-wrinkled oranges that needed using up. The recipe called for a tube pan - which we didn't have - so a pottery beaker was called into action -

It worked fine -

and the cake is delicious!

Easy Moroccan Orange Cake (from here)

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup fresh orange juice
• zest from 1 or 2 oranges
• 1 teaspoon vanilla

Preparation:

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.