Recipe: Orange Cake

September is the month of spring in South Africa. Although in Cape Town we still experience some winter days as well, just think back to last week’s cold front. Over the weekend however we had sunny weather which I loved. What’s better than sunshine and the company of good friends? So, to celebrate the good weather, welcome spring to Cape Town and to satisfy my sweet tooth (or at least try to) I baked an orange cake. The lightness of the cake and the fresh citrus aroma and flavour compliments the buttery undertones well.

Orange cake

Ingredients:
• 150 g soft butter
• Rind of 2 oranges
• 3 large eggs
• 65 ml orange juice, freshly squeezed
• 2 cups/500 ml cake flour
• 2.5 tsp / 12.5 ml baking powder
• Pinch of salt
• 250 ml castor sugar

Method:
1. Preheat the oven to 180 °C. Spray two 23 cm cake tins with spray & cook. In a large bowl aerate the butter by whisking with an electric mixer. Add the orange rind and continue to whisk. Slowly add the eggs, one at a time and whisk on a low speed after each addition. Add the orange juice.
2. Sift the cake flower, baking powder, salt and castor sugar into the butter mixture. On a medium speed whish until the mixture is well combined.
3. Divide the mixture between the cake tins and place in the oven. Bake for ±30 minutes or until a cake tester comes out clean when stuck into the cakes.
4. Once cooked remove from the oven and remove from the tins, allow to cool completely on a wire rack.

Orange Cake

Orange Butter Icing

Ingredients
• 120 g soft butter
• 700 ml icing sugar
• Rind of 1 orange
• 65 ml orange juice, freshly squeezed
• 1 large orange, sliced (Optional)

Method:
1. In a large bowl sift the icing sugar over the butter and orange peel and cream with an electric whisk until well combined and aerated.
2. Add the orange juice slowly whilst beating and continue to add the orange juice until the desired consistency of the icing is reached to allow easy spreading. If a softer icing is desired add more orange juice. Or alternatively add a dash of lemon juice to break the sweetness.
3. Sandwich the two cakes together by spreading some of the icing evenly on the one cake by using a pallet knife.
4. Add the second cake/layer on top and apply icing to the sides of the cake. Spread the icing evenly and dip the pallet knife into lukewarm water is you’d like smooth sides.
5. Add the remaining icing to the top of the second cake and spread the icing.
6. For optional decoration add orange slices as in the pictures below and serve.
Orange Cake
Orange CakeOrange Cake

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