Sweet: Orange cake with buttercream

2015-04-30 14:35
Orange cake with buttercream from Sweet.
 Struik Lifestyle/Sam Linsell

Orange cake with buttercream from Sweet. Photo: Struik Lifestyle/Sam Linsell

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SWEET – a word that in the culinary realm conjures up notions of decadence, irresistible deliciousness, indulgence and yes, basically palate bliss.

Those treats we crave when we’re happy, sad or in need of a pick-me-up, and which make the world feel like a wonderful place. These are what Sam Linsell presents in the recipe book, Sweet.

Here is a recipe by Linsell, extracted from Sweet (Struik Lifestyle).

“Orange cake has to be one of my all-time favourite cakes and is one of the first cakes I started making as a child. I love the simplicity of the flavours. This sponge is deliciously moist and fluffy and the icing is sweet and creamy; perfect as a tea-time treat. Conveniently, the cake can be made in advance and, as with most flavoured cakes, improves a little over a day or two”.

Ingredients (cake)

250 g butter

250 g castor sugar

4 large free-range eggs

zest of 2 oranges

5 ml vanilla extract

280 g self-raising flour

a pinch of salt

150 ml milk

Ingredients (buttercream icing)

390 g icing sugar

100 g butter, room temperature

5 ml orange zest

45 ml fresh orange juice

freshly peeled orange zest, for decorating (optional)


Preheat the oven to 190 °C. Grease and line two 22-23 cm cake tins with baking paper.

Using an electric mixer, cream the butter and castor sugar for three minutes.

Add the eggs, one at a time, ensuring that each is fully incorporated before the next addition.

Add the orange zest and vanilla extract.

Continue to whip until the mixture is light and fluffy.

In a separate bowl, sift together the flour and salt.

Add the flour and milk to the creamed butter and sugar in three parts. Be careful not to overmix.

Divide the cake mixture evenly between the two tins, then bake for 30-35 minutes.

The cakes should be springy to the touch, and a knife inserted into the centre should come out clean.

Leave to cool in the tins.

Buttercream icing

Put all the buttercream icing ingredients in the bowl of an electric mixer and beat until pale and fluffy. Use a third of the icing to sandwich the two cake layers together, and the remainder to ice the top and sides.

Decorate with zested orange peel if desired

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