So, it’s blood orange season and I was super excited to buy some and make one of these awesome cakes you see on the internet. But, the thing is: the blood oranges I bought weren’t that bloody, if you know what I mean. Their shade wasn’t as “red” as we usually see out there, but it can happen. Guess I wasn’t lucky this time but I wouldn’t give up on my original idea and made an orange cake anyways, but with the bloody oranges I already had.
This cake is as simple as it can be, super quick to make and the batter should be beaten by hand just like back in the old days. The result is a fluffy, moist (thanks to the buttermilk)and fresh orange cake, perfect for breakfast or that afternoon tea time.
- 2 cups all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 1 cup sugar
- 1 cup buttermilk
- ½ teaspoon vanilla extract
- Zest of one orange (just a little over 1 tablespoon)
- ¼ cup (55g) butter, melted and cooled to room temperature
For the Orange Buttercream Frosting
- 1/4 cup butter , room temperature
- 2 cups confectioners’ sugar
- 1 tsp. orange zest
- 3/4 tsp. vanilla extract
- 2 to 3 tbsp. fresh orange juice
- 1 tsp. orange zest
- Preheat the oven to 180ºC.
- Prepare a
- On a 23 x 23 x 5 cm round baking pan, line the bottom with parchment paper and butter the top of the lining and the sides of the pan.
- In a small bowl sift the flour, baking powder and salt. Set aside.
- In a large bowl, add the sugar and eggs and whisk until well combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. Add the cooled melted butter and whisk to combine. Add the flour and carefully whisk until just combined, being careful not to over-whisk.
- Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
For the Frosting
- In a small bowl, cream butter until light and fluffy.
- Add the confectioners’ sugar, orange zests and vanilla and beat until very well combined.
- Add the orange juice a bit at a time to achieve the frosting consistency.
I used blood orange for the cake and frosting recipe but this is a very versatile recipe and if you want, you can substitute the blood orange zest and juice for Lemon, “normal” Orange, Lime or Grapefruit.
If you want to know how to make Buttermilk at home here’s the link: www.notafoodexpert.com
The cake recipe was taken from www.daringgourmet.com