Louise gave me this recipe and I was pretty excited about trying it because a) I hadn’t made orange cake in years and b) it was an excuse to buy some edible flowers. Louise might have more tips in the comment section, but I followed the directions as written and didn’t have any problems. It’s a very good orange cake.Orange Cake
Titi’s Orange Cake – from Louise
3 large eggs
12 tablespoons (170 grams) butter, at room temperature
1-1/2 Cups (290 grams) sugar
1 teaspoon (5ml) grated orange peel
3 cups all purpose flour (380 grams)
2-1/2 teaspoon (12 ml) Baking Powder
1/2 teaspoon (2 ml) salt
1/4 teaspoon baking soda
1 cup (240 ml) fresh orange juice
1. Preheat the oven to 350 F. Butter two 9-inch round cake pans.
2. For the cake, using an electric mixer (I just use a hand held one), beat the eggs at high speed 5 minutes in a small bowl and set aside. In a large bowl, again using an electric mixer, cream the butter, then gradually add the sugar and orange peel. Add the eggs, beat 2 minutes to combine well, then add the dry ingredients, alternating with the orange juice, until smooth and well blended.
3. Pour the batter into the cake pans and bake about 35 minutes until a cake tester comes out dry. Allow to cool at room temperature, then remove from pans.
For the frosting, Louise uses the lemon orange cake from “The Magnolia Bakery Cookbook”, but uses “orange” wherever “lemon” is called for.
2 sticks (230 grams) unsalted butter, very soft
8 cup Confectioners’ Sugar
1/2 cup (240 ml) fresh orange juice
1 teaspoon (5 ml) grated orange zest
This yields icing for 1 two- or three-layer 9-inch cake
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. If desired, add a few drops of food coloring and mix thoroughly. (I don’t do this.) Use and store at room temperature.