I wanted to share an Easter cake idea I saw recently - but I just can't remember where! It was a beautiful, moist Orange Cake, iced with a white chocolate ganache, and the top of the cake completely covered with mini white chocolate Easter Eggs - it looked incredible! So I thought instead of trying to re-create it, I would take the opportunity to share with you my friend Anita's Buttery Orange Cake. She got it from a Women's Weekly Cookbook and made it for a mums' get-together recently and it was soooo delicious! This one is definitely a crowd-pleaser, and if you make it this weekend, don't forget the white chocolate on top!
Ingredients
250g butter, softened
2 tablespoons finely grated orange rind
1 ½ cups (330g) caster sugar
4 eggs
1 ½ cups (225g) self-raising flour
½ cup (75g) plain flour
¾ cup (180ml) orange juice
Glace Icing
1 ½ cups (240g) icing sugar mixture
1 teaspoon butter
2 tablespoons orange juice
1 ½ cups (240g) icing sugar mixture
1 teaspoon butter
2 tablespoons orange juice
Method
Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5 cm above edge of pan.
Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in flours and juice, in two batches.
Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5 cm above edge of pan.
Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in flours and juice, in two batches.
Pour mixture into prepared pan; bake in moderately slow oven about 1 hour 10 minutes. Stand in pan 10 minutes; turn onto wire rack to cool.
Place cake, top-side up, on serving plate; spread cold cake with glace icing.
Glace Icing
Place icing sugar in small heatproof bowl; stir in butter and juice. Place bowl over small saucepan of simmering water; stir until icing is of a spreadable consistency. Spread over cold cake immediately.
Place cake, top-side up, on serving plate; spread cold cake with glace icing.
Glace Icing
Place icing sugar in small heatproof bowl; stir in butter and juice. Place bowl over small saucepan of simmering water; stir until icing is of a spreadable consistency. Spread over cold cake immediately.
1 comment:
I love this buttery orange recipe. I always use it as a base for my children's birthday cakes.
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