Name: Orange cake
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 185 g butter; 200 g white sugar; 3 eggs; 1/4 cup orange juice; 1/2 cup milk; 1 large orange zested; 280 g self-raising flour sifted; 1/4 tsp salt; 125 g butter; 210 g icing sugar sifted; 2 tbsp milk; 1 orange zested; orange essence to taste; 280 g icing sugar sifted; 1/3 cup orange juice; 1 orange peeled, to garnish; edible flowers to garnish, optional

Recipe Disclaimer

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Ingredients (17)

ORANGE CAKE

185 g	butter
200 g	white sugar
3	eggs
1/4 cup	orange juice
1/2 cup	milk
1	large orange — zested
280 g	self-raising flour — sifted
1/4 tsp	salt

ORANGE BUTTERCREAM ICING

125 g	butter
210 g	icing sugar — sifted
2 tbsp	milk
1	orange — zested
	orange essence — to taste

GLACÉ ICING

280 g	icing sugar — sifted
1/3 cup	orange juice
1	orange — peeled, to garnish
	edible flowers — to garnish, optional

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Method:

Preheat the oven to 180 °C.

Grease and line two 18 cm round cake pans.

Place all the ingredients except the flour and salt into an electric mixer with the paddle attachment and beat for 4 minutes until combined.

Add the flour and salt and beat until it forms a smooth, thick batter. Do not overmix.

Divide the mixture between the cake pans and bake for 30–35 minutes or until the centre springs back when pressed. Let the cakes cool in the pans for 10 minutes before turning out.

Allow to cool completely before icing. To make the buttercream icing, beat the butter in an electric mixer with the paddle attachment until light and fluffy. Add the rest of the ingredients and beat for 4 minutes.

The mixture should be a spreadable consistency. To make the glacé icing, mix the icing sugar and orange juice until you have a smooth, pourable icing.

Sandwich the cooled cake layers with the orange buttercream icing.

Pour the glacé icing over the top of the cake and decorate with orange peel and edible flowers if you like.