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Foodrhythms

About Recipe

The best orange cake ever. Moist layers, topped with white chocolate frosting.

Ingredients

Ingredients for the cake (makes 2 thick 16 sm/6 inch round cake layers):

125 grams (4,40 oz) soft butter

300 grams (10,5 oz) sugar

3 eggs

270 grams (9,5 oz) flour

1 tea spoon baking powder

120 ml. buttermilk

100 ml. orange juice

Zest from two oranges

For the chocolate frosting:

200 grams (7 oz) cream cheese

150 ml. sweetened heavy whipping cream

100 grams (3,5 oz) white chocolate

Cooking Procedure

1

n To prepare the cake:n Preheat your oven to 170C/340F (fan-forced). Grease two cake springform pans (6 inch) and line with baking paper.n Beat the butter with the sugar in a large bowl, until fluffy. Add the eggs one by one, beating after every egg.n Add the buttermilk, orange juice and zest and mix well.n In another bowl mix the flour with the baking powder. Add the flour to the butter-egg-orange mixture and gently fold with a rubber spatula.n Distribute evenly the batter into the cake pans.n Bake for about 40 minutes.n NOTE: If you don’t have two baking pans in the same size, bake the batter into one baking pan but pick a larger one because the batter will be too much for a 6 inch cake springform and it may not bake evenly.n If you use one baking pan, bake the batter extra 10-15 minutes (50-55 minutes total) on 160C/320F (fan-forced) or 175C/345F without a fan, let it cool completely on a wire rack and then cut it into two layers.nn To prepare the frosting:n Beat the cream in a large bowl until stiff peaks form. Add the cream cheese and melted (but chilled) chocolate and mix with a rubber spatula gently.nn To assemble the cake:n Place one of the layers on a cake stand, spread half of the chocolate frosting on top, top with the second layer and spread the remaining frosting over the top.n Store the cake outside of the fridge, covered in plastic wrap.n

See Recipe Procedure

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