Ingredients:
250g plain (all purpose) flour
2 tsp baking powder
½ tsp salt
1 tsp freshly-grated nutmeg
225g butter, softened
300g sugar
3 eggs
Zest of 1 orange, finely grated
2 tsp vanilla extract
2 tbsp rum
250ml orange juice
For the Guava Glaze:
125ml guava jelly
2 tbsp water
Method:
Pre-heat your oven to 180°C. Grease and line a 22cm diameter springform cake tin then set aside.
In a large bowl, combine the flour, baking powder, salt and nutmeg. Mix to combine.
In the bowl of an electric mixer, cream together the butter and sugar until very light and creamy (about 5 minutes).
Add eggs, one at a time, beating thoroughly to combine after each addition.
After all the eggs have been added continue beating the batter for about 5 minutes to aerate.
Now add the orange zest, vanilla, rum and orange juice. Beat into the batter until thoroughly combined.
Add flour in two batches, beating well after each addition. By the end of this process the batter should have a whipped cream like consistency. Now scrape the batter into your prepared cake tin.
Transfer to the centre of your pre-heated oven and bake for 40-45 minutes, until a skewer inserted into the centre of the cake emerges cleanly. Remove from the oven and set aside to cool in the tin for 10 minutes.
For the glaze, melt the guava jelly in a saucepan and add water a little at a time, until you achieve the desired consistency (thick but spreadable).
Once the cake has cooled slightly, remove the cake from the tin and pour the glaze over the top. Carefully spread out the glaze with a spatula.
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