Orange cake

By Drum Digital
22 June 2016

Simple and delicious – this cake never disappoints.

By: Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 50 min

Cake

2 oranges

375 ml (1 ½ c) sugar

625 ml (2 ½ c) flour

10 ml (2 t) baking powder

5 ml (1 t) baking soda

5 ml (1 t) salt

5 ml (1 t) vanilla essence

4 eggs

60 ml (¼ c) extra virgin olive oil

30 ml (2 T) fresh orange juice

Frosting

150 g white chocolate

60 g butter

80 ml (? c) icing sugar

200ml (¾ c) cream

5 ml (1 t) vanilla essence

Preheat oven to 180 °C. Grease and flour a 21 cm bundt pan.

  1. Cake: In a pot, bring 6 cups of water to the boil. Trim the tops and bottoms off each orange. Once the water is boiling, submerge the oranges and cook for about 10 minutes.
  2. Blend the cooked oranges in a blender until a chunky purée. In a bowl, mix the flour, baking powder, baking soda and salt.
  3. Add the sugar, eggs, vanilla and flour mixture to the orange purée. Process for 2 minutes until well mixed. Gradually drizzle in the olive oil and process until incorporated.
  4. Pour the batter into the prepared cake pan. Bake for 50 minutes, until a toothpick inserted into the centre of the cake comes out clean. Remove from the oven and let cool on a wire rack.
  5. Frosting: Chop the chocolate and butter and set aside. In a saucepan, bring the sugar and cream to the boil over medium heat. Reduce the heat to low and simmer for 6 minutes.
  6. Remove from heat and stir in the chocolate and butter until melted. Stir in the vanilla. Let the frosting cool completely, whisking occasionally during cooling, until room temperature. Frost the cake and serve.

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