- Fresh Orange Cake.jpg (31.67 KiB) Viewed 532 times
Takes: 1 hour (plus cooling time)
Serves: 10
No nutritional information available.
Ingredients
- 100g shortening, plus more for greasing
- 270g plain flour, plus more for dusting
- 1 tbsp baking powder
- 1 tsp salt
- 100g granulated sugar
- 2 eggs
- 125ml whole milk
- 125ml fresh orange juice
- 1 tsp fresh orange zest
- 60g mini marshmallows
For the orange glaze:
- 3 tbsp butter, at room temperature
- 1 tbsp fresh orange zest
- ½ tsp salt
- 250g sifted icing sugar
- 125ml fresh orange juice
Method
1. To make the cake, preheat the oven to 180°C/160°C Fan/Gas Mark 4 and arrange a shelf in the centre. Grease a 20cm round cake tin (for the top layer) and a 20cm round springform tin (for the bottom layer) with shortening and lightly dust each with flour.
2. Over a large bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl and using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, beat the shortening on medium speed while gradually adding the sugar. Beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the sifted flour mixture and continue to beat until thoroughly combined and the batter is smooth.
4. Continue mixing, adding the milk, orange juice, and orange zest. Mix well until the batter is smooth, another 1 - 2 minutes. Divide the batter evenly between the tins. Bake on the centre shelf until golden brown, about 35 minutes or until a wooden toothpick inserted into the centre comes out clean. If it is not done, return the cake to the oven and bake for an additional 2 - 3 minutes.
5. Place the tins on a cooling rack. After 5 - 10 minutes, gently turn the top layer out onto the wire rack. Leave springform cake (bottom layer) in its tin but allow it to cool for 10 minutes.
6. Meanwhile, turn the grill to high. Arrange the marshmallows evenly on top of the bottom cake layer (still in the springform tin) and place under the grill until the marshmallows are soft and lightly browned, 1 - 2 minutes. Do not leave unattended, they will brown very quickly ! Remove the tin and allow the cake to cool completely.
7. To make the orange glaze, in a large bowl and using the hand mixer or the stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, 1 minute or so. Add the orange zest and salt and mix to combine. Add half of the icing sugar and half of the orange juice and continue to blend until thoroughly combined. Add the remaining icing sugar and orange juice and continue blending until the glaze is smooth and thin enough to spoon over the cake.
8. Remove the bottom cake layer from the springform tin and transfer it to a cake plate. Spoon about half of the orange glaze over the toasted marshmallows. The glaze should run down the sides of cake. Top with the second cake layer and finish by spooning the remaining orange glaze over the top. Slice and serve.
¡SHARE TOPIC!