Whole Orange and Buttermilk Cake
This cake has a lovely authentic orange flavour and moist texture. The secret is adding a boiled orange roughly chopped up, skin and all, to the cake mixture.
- Serves: 8 - 10
- Recipe Category: Cakes
- Products in this recipe:
You Will Need:
Method:
In a small pot, half cover the orange with water. Cover with a lid and boil the whole orange slowly for 1 hour.
Allow to cool slightly, then using a sharp knife or a mezzaluna, chop the whole orange (skin and all) until it has a medium/fine texture.
Keep on one side.
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Butter 2 x 20 cm pans generously and line bases with baking paper.
Beat eggs, melted butter and oil together for 1 minute.
Add warmed buttermilk and beat in.
Add chopped orange and stir in.
Add dry ingredients. Fold in by hand using a spatula.
Scrape mixture into prepared pans. Bake for 25 - 30 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cakes in the pans for 10 minutes. Turn out onto a cooling rack. Do not ice until the cakes are completely cold.
Orange Cream Cheese Icing
Cream butter until soft.
Add cream cheese and beat until smooth.
Add Icing Mix and beat in on slow speed until evenly blended.
Add half of the orange zest and all the juice and beat in briefly.
Add a little more orange juice to soften if the icing is too firm.
Divide the icing in two and sandwich the cakes together with one half and spread the remaining icing on top.
Sprinkle over toasted almonds and remaining orange zest.
Whole Orange and Buttermilk Cake
This cake has a lovely authentic orange flavour and moist texture. The secret is adding a boiled orange roughly chopped up, skin and all, to the cake mixture.
- Serves: 8 - 10
- Recipe Category: Cakes
- Products in this recipe:
You Will Need:
Method:
In a small pot, half cover the orange with water. Cover with a lid and boil the whole orange slowly for 1 hour.
Allow to cool slightly, then using a sharp knife or a mezzaluna, chop the whole orange (skin and all) until it has a medium/fine texture.
Keep on one side.
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Butter 2 x 20 cm pans generously and line bases with baking paper.
Beat eggs, melted butter and oil together for 1 minute.
Add warmed buttermilk and beat in.
Add chopped orange and stir in.
Add dry ingredients. Fold in by hand using a spatula.
Scrape mixture into prepared pans. Bake for 25 - 30 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cakes in the pans for 10 minutes. Turn out onto a cooling rack. Do not ice until the cakes are completely cold.
Orange Cream Cheese Icing
Cream butter until soft.
Add cream cheese and beat until smooth.
Add Icing Mix and beat in on slow speed until evenly blended.
Add half of the orange zest and all the juice and beat in briefly.
Add a little more orange juice to soften if the icing is too firm.
Divide the icing in two and sandwich the cakes together with one half and spread the remaining icing on top.
Sprinkle over toasted almonds and remaining orange zest.