I can find absolutely any excuse or reason to bake a cake any day of the week, it doesn’t have to be a birthday, anniversary or any special occasion, it just has to be a ‘because’… and the ‘because’ behind this cake was well… there are way too many oranges in the fruit basket and really need to be eaten, and this is one delicious way…don’t you agree?
So I baked this Freshly flavoured Orange Cake with zesty Cream Frosting, my absolute all time favourite dessert. I love using fruit as an essence in my baking, it just gives it such a wholesome taste.
I ( including Gardening Foodie’s official taste testers….my husband and sons 🙂 fell in love with this recipe, the very first time that I baked this cake and you will really understand after you taste it as well. It has an incredibly soft and moist texture. The orange flavouring in this cake are subtle and not at all overpowering. This cake smells so heavenly while it is baking, that you almost cannot wait to gulp it down before it is cooled to frost….( yes, this is me speaking from experience)
Zesty Cream Frosting
Although the cake is moist enough to eat on its own, frosting it with heavy cream infused with orange zest, takes it to a whole new level of deliciousness. And then streaks of orange glaze and grated orange zest to decorate adds a beautiful finish.
This Orange Cake with zesty Cream Frosting is really simple to bake and the frosting very easy and quick to prepare and makes such a wonderful treat or surprise.
I always love baking a three layer cake( more frosting layers) using my favourite three 9×2 inch Cake Pan Set. It is actually a checkerboard set but I just remove the divider and pour in the batter, or if you do not have 3 pans then your 2x 20cm cake tins will work perfectly as well.
So let’s get started baking this scrumptious Orange Cake with zesty Cream Frosting.
- 340 g / 2 ⅔ cups plain or all purpose flour
- 3 tsp baking powder
- 1 pinch salt
- 230 g / 1 cup butter or margarine
- 230 g / 1 cup white sugar castor sugar
- 1 orange rind grated
- 4 egg room temperature
- 60 ml / 4 tbs milk
- FOR THE CREAM FROSTING
- 500 ml heavy or whipping cream
- 1 orange rind grated zest
- 2 teaspoons icing/ confectioners sugar optional
- FOR THE GLAZE
- ½ cup icing/ confectioners sugar
- A drop of orange food colouring
- ½ tsp boiling water
Preheat oven to 180C. Line and grease 2x 20 cm cake tin or 3 9x2 inch cake tins
Sift flour, salt and baking powder into a bowl.
With electric mixer, cream butter or margarine until soft. Add sugar and orange rind and continue beating until light and fluffy.
Beat in eggs one at a time. Fold in flour mixture then add the milk and beat well
Spoon into tins and bake for about 15 minutes or until cake pulls away from sides.
Remove from oven but leave in tin for 10 minutes and then turn onto a cooling rack and frost when completely cooled.
FOR THE CREAM FROSTING
Using a beater, whip together the cream ,rind of an orange and sugar if using until it has soft peaks.
When the cake has cooled completely, frost each layer evenly
FOR THE GLAZE
Using a beater or fork mix together the icing/ confectioners sugar, orange food colouring and ½ tsp boiling water until smooth. Just ensure that you add the water a little at a time because you want the glaze to be thick and not runny.
Use a piping bag or just a spoon to run streaks across the top of the cream frosted cake. Add a bit of grated zest to decorate as well.