A very 'festive flavour' cake :) decorated with orange flavour mini candies & homemade candied orange peels. Too bad I do not have Grand Marnier which can be added into the white chocolate ganache....
Ingredient- 250gm salted butter
- 100gm castor sugar
- 4 eggs, lightly beaten
- 2 tsp orange zests
- 250gm self-raising flour, sifted
- 100ml fresh orange juice
White Chocolate Ganache (optional) : Boil 200ml cream and pour into 500gm chopped white chocolate, stir till melted. Rest in room temperature until thicken enough to spread stirring occasionally.
Method
- Grease & line base a 7in cake tin.
- Using a electric whisk, cream butter & sugar until light & fluffy.
- Add in eggs gradually and beat till combine. Add orange zest and mix evenly.
- Fold in flour, alternate with orange juice in 3 batches.
- Bake in preheated oven at 160 deg cel for 60mins. Rest cake in tin for 10mins before cooling completely on wire rack.
7 comments:
Another wonderful creation that WOW all my friends when presented after a sumptious steamboat dinner :D
Thanks Peng!
Hi JoJo...thanks for ur kind words :)
Hi Peng,
Well as always I do keep up with ur latest creations. love the look of this one. will definitely try. However, i'm a little confused about the orange zest part. I google'd it but still a little unsure of how to extract it. Your help will be greatly appreciated. Thanks
Hi Nagina...for the orange zest, use a small grater to 'grate' it, avoid grating the white pith or else will be bitter.
Thanks alot! =)
Hi,
Chance upon your blog! Your cakes are so nice! I wish to baked a normal butter cake, Can i omit the orange zest and juice? and replace with milk?
I doing a normal butter cake with strawberry and buttercream.
Thanks!
Hi, yes u can replace the juice with milk.
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