Last Friday, one of our closest and dearest of friends popped over for dinner, so I decided to bake her a cake, just to make her feel extra special *cue: awwwwww* :). Now if you have been reading the blog, you would have read that I had the best over orange-infused chicken last week, and so, to keep in line with all things *orange* I decided to bake an orange cake.
After scouring the web for easy orange cake recipes, I came across this one from All Recipes, which I tweaked a little. It’s super-duper easy to make and is ready to devour in 50 minutes. Its really light and fluffy – perfect with afternoon tea or coffee. best of all, you can choose whether or not to have with with Orange Buttercream Icing (being healthy and all that). Here’s the recipe;
- 250g plain flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 300g caster sugar
- 125ml milk
- 125ml orange juice
- 125ml vegetable oil
- 3 eggs, beaten
- 1 1/2 teaspoons grated orange
Orange Buttercream Icing:
*I doubled this as I LOVE buttercream icing – I lessened the icing sugar though, instead of 500grams I used 400grams – but this is up to you of course, taste it as you go along and adjust it to the sweetness you want. I also used 10 tbsp of butter instead of 12*
- 12 tablespoons butter, softened (1 tablespoon is approx 80grams)
- 500g icing sugar
- 4 tablespoons orange juice
- 2 teaspoon vanilla extract
- 3 teaspoon grated orange zest
Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar.
Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide into 20cm round cake tins – now mine leaked (spring-form ones will be unsuitable as the cake mixture is way too runny, so unless you have a fixed in round tin, I would advise against it) I ended up using a square rubber mould similar to this.
Here’s the silicone mould I was talking about earlier. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean.
Allow to cool.
To make Orange Buttercream Icing;
Cream butter until smooth.
Gradually beat in icing sugar – don;t do this all at once unless you want a face full of icing sugar dust and end up looking like Casper! Beat until light and fluffy.
Beat in 4 tablespoons orange juice to bring to spreading consistency.
Stir in vanilla and orange zest.Mix thoroughly.
Now, if you were using two round tins, spread over cooled cakes. If like me you had to use one large tin, slice cake in half, then spread icing sugar in the middle and later, on the top.
Spread icing evenly on inside and on the top. 🙂
Serve with a lovely cup of tea!
Happy baking people! 🙂
Toodles for now,