Name: Orange liqueur cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 2 oranges; 155 g butter; 320 g sugar; 3 eggs large; 340 g flour cake; 30 ml orange liqueur to drizzle; 30 ml orange juice; orange zest only; 115 g butter; 85 g cream cheese; 450 g icing sugar; 30-60 ml orange juice; 12.5 ml Baking powder

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Ingredients (13)

2	oranges
155 g	butter
320 g	sugar
3	eggs — large
340 g	flour — cake
30 ml	orange liqueur — to drizzle
30 ml	orange juice
	orange — zest only
115 g	butter
85 g	cream cheese
450 g	icing sugar
30-60 ml	orange juice
12.5 ml	Baking powder

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Method:

Oven Temperature: 180°C

Grate the zest from the oranges and set aside. Peel the oranges and remove as much of the white pith as possible. Blend the fruit in a food processor until fine.

Beat the butter and half of the zest together until light. Add the sugar gradually and beat until light. Add the eggs, one at a time, beating well after each addition.

Sift the flour, baking powder and 3ml of salt together and fold in the butter mixture alternately with 250ml of the orange pulp.

Grease and line two 22cm round baking tins. Divide the mixture between the two tins and bake in a preheated oven for 25-35 minutes or until cooked. Remove from the oven and cool completely.

Icing Beat the butter until light. Add the cream cheese and icing sugar and enough orange juice to form a spreadable icing. Add the remaining zest and 2ml salt. Do not overbeat.

Mix the liqueur with the orange juice and drizzle over each cake. Sandwich the two cakes together with icing then cover the top and sides of the cake with icing. Top with orange zest.

Text and image source: Ideas magazine

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