Hello everyone, I hope you are have a fantastic week so far – I have been a day out all week after our long weekend, but thats ok. With winter well and truly here I can’t think of anything better than pottering in the kitchen and baking a sweet yet very subtle Orange Cake to add a little bit of summer to a rainy day. I am also beyond excited to share this post of Our Home that I re-did for the lovely 20 Best Twenty blog – be sure curl up with a warm cup of tea and a slice of delicious cake and have a look at there new site. x
Click read more for the recipe.
225g butter, softened
225g caster sugar
2 teaspoons orange zest
225g self-raising flour
Preheat oven to 180°C, grease and flour a 20cm cake tin – lin the base with baking paper. Cream the butter, sugar, and zest until light and fluffy. Add one egg at a time, beating well after each addition. Gradually add the flour and beat well until combined and smooth. Pour mixture into the prepared cake tin and bake for around 25-30 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin, before icing.
125g butter, softened
15ml fresh orange juice
150g icing sugar
1 teaspoon orange zest – and a little more for decoration.
To make the buttercream, beat the butter, icing sugar, juice and zest beat until smooth and creamy. Once the cake is cooled, generously spread buttercream on top of the cake and decorate with a little orange zest. Enjoy. x
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