orange cake

 

Adapted from The Primrose Bakery Book

For the cake //
210g self rising flour
225g white sugar
25g corn meal (original recipe calls for 25g cornstarch)
1 teaspoon baking powder
1 teaspoon vanilla extract
225g unsalted butter, soft
zest of one orange
4 large eggs
3 tablespoons organic, cream on top, yogurt

For the orange buttercream //
125g unsalted butter
1 tablespoon orange juice
150g powdered sugar
zest of 1/2 orange

For the glaze //
200 g powdered sugar, sifted
2 tablespoons orange juice

A few tablespoons of homemade, or good quality, marmalade

Preheat the oven to 350*
Butter two round eight inch cake tins and line with parchment paper.

To make the cake, sift the flour, cornmeal (or corn starch), sugar and baking powder into the bowl of a food processor, pulse a few times until mixed. Add the remaining ingredients, processing until everything just comes together. Do not over mix.

Divide the batter between the two pans and bake for 22-25 minutes, or until golden brown and a toothpick inserted into the center of each cake comes out clean. Cool for 10 minutes, remove from pan and cool fully.

Make the orange buttercream by mixing the butter, orange juice and half of the powdered sugar in a bowl. Slowing mix in the remaining sugar, and then the orange zest, until smooth.

Prepare the glaze by mixing the powdered sugar and orange juice. This mixture should be smooth and slightly runny.

To prepare the cake, spread the top of one cake with orange buttercream and then a thin coat of marmalade. Place the other cake on top and pour the glaze evening over the entire cake, allowing some to run down the sides, Top the cake with fresh orange zest.

I made this cake for an office party, wishing farewell to our CEO and CIO, whom both decided to retire during the thick of our organization's restructuring. Thankfully our CEO enjoyed the cake enough to ask for the recipe, which makes me think I can ask her for a letter of reference later on in life if needed. My logic is sound, wouldn't you agree.

I love the little crunch that the cornmeal lends to the cake, however, swap in cornmeal if your prefer a smooth texture.

My favorite part of the cake is its simplicity, to prepare, to assemble, and its looks. Simple, yet lovely enough to impress your CEO.