Monday, 14 January 2013

Orange Buttermilk Cake


For a brief time yesterday, we had sun. It seemed weird when the weather forecasters had predicted snow for large parts of the country.
 
While it was cold, the morning gave that hint of the promise of spring. Our cats basked in the sun in the garden. We even had a visit from a grey squirrel, who turned 180 pretty quickly after seeing the feline population suddenly become much more alert than they had been a few seconds before.
.

 
After the indulgence of the festive season, it seemed a good time to try something lighter. At least in taste, if not calories.
 
Citrus is always a good bet for that in my book. The zingyness of lemon, the tartness of lime, or the more gentle hue of orange. They're all refreshing and have a way of perking up your palate in the same way a glint of sunshine can lift your mood. 
  


 
This is a easy, lazy cake, with the all-in-one method as its base. The glaze is simply icing sugar mixed with a little OJ and water, then poured onto the cake and eased over the sides, so it creates falls. I used some perfectly toned sprinkles to decorate, but you could vary this and use zest, sugar flowers, or even some edible flowers.
 
Whatever you choose, if you're the slightest bit still feeling sluggish after the holidays, your tastebuds will thank you for making this cake.
 
Orange Buttermilk Cake
 
Ingredients (makes one 8" / 20cm cake)
 
155g softened unsalted butter
2 tspns finely grated orange zest (about 1 orange)
150g caster sugar
3 eggs (medium, so around 60g on average in the shell)
185g self-raising flour
60ml buttermilk
 
For the icing
160g icing sugar
1 tbspn orange juice
1/2 to 1 tbspn water
 
Preheat the oven to 160 Fan / 180 Conventional / 350F / Gas 4. Grease and baseline a deep 8 inch /20 cm cake tin.
 
 
Place all the cake ingredients into a mixer and beat on low speed until combined. Increase speed to medium and continue mixing for about 3 minutes, until the batter is smooth and is lighter in colour.

 
Spread mixture into the cake tin and bake in the middle of the oven for about 40 - 45 minutes, until a skewer inserted into the centre of the cake comes out clean.
 
 
Let cool in the tin for about 5 minutes, before turning out onto a wire rack to cool completely.
Make the icing by sifting the icing sugar into a bowl. Add the orange juice and mix. Add a little water to bring the consistency to a thick, but pourable paste.
 
 
Put the cake onto your serving plate. Pour the icing onto the top of the cake and gently, with a spatula, ease it right to the edge. The icing will then, fairly naturally, fall in little folds down the sides of the cake.

The recipe I have used is adapted from one in an Australian Women's Weekly publication, 'Baking'. I should explain that although I did the skewer test after 45 minutes, and it did indeed come out clean, when I cut into the cake it did appear to me a little underdone in the very middle towards the bottom of the cake (you can see in the picture of the slice above). The cake is supposed to be very moist though, and it had clearly browned well on the top. I had also used for the first time one of Lakeland's new 'pushpans', rather than my normal deep sandwich pan, so I'm not sure if that had an effect. I think it might have been a bit better in a slightly lower oven for a bit longer. I may well try that next time, and revert back to my usual pan, to see if it makes any difference. There will be a next time though - I can see this little cake being one of my firm favourites.
 

As this month's theme for Tea Time Treats is citrus, I'm going to submit this to Karen at Lavender and Lovage who, along with Kate at What Kate Baked organises the challenge. Karen is hosting this month and the roundup will appear on her blog towards the end of the month. 

I'm also entering it into this month's one ingredient challenge, hosted by Laura at How to Cook Good Food, and co-organised with Nazima at Franglais Kitchen. The ingredient this month is orange, so I think this fits the bill perfectly


Enjoy,

Susie


28 comments:

  1. Hi Susie,

    This cake looks wonderful. It must be really nice to eat a slice of this cake while enjoying the view of coming Spring from your house window.

    Zoe

    ReplyDelete
    Replies
    1. Thanks Zoe - it definitely cheered me up a bit, that's for sure! :)

      Delete
  2. What a lovely cake...could do with a bit of zing...and I like that it's simple to make! I imagine a slice of this is a little bit of sunshine on a cold, grey day! :-)

    ReplyDelete
    Replies
    1. Yes - easy to make and tastes delish. Very glad I tried this one! :)

      Delete
  3. I had the same problem with a cake I made last week, also from the Australian WW. It still tasted good though. Yours looks lovely and moist.

    ReplyDelete
    Replies
    1. Thanks - glad you like it. Sometimes recipes don't work out perfectly, but still tatse good. This is a lovely little cake and it definitely deserves a bit of perseverance and tweaking.

      Delete
  4. This is definitely my kind of cake and I love the photograph of the icing falling down the sides of the cake.

    ReplyDelete
  5. it does look like a dish of sunshine with snow on top... appropriate really!... love the orange zingyness, divine!

    ReplyDelete
  6. Beautiful photos Susie and such a glorious New Year cake full of zing and citrus loveliness! I love it and this is my kind if bake! Thanks so much for baking this beauty for Tea Time Treats! Karen

    ReplyDelete
    Replies
    1. Thanks Karen - so happy to enter as Tea Time Treats is a great challenge! Glad you like this. :)

      Delete
  7. This looks gorgeous! I love your cake stand.

    ReplyDelete
    Replies
    1. Thanks Kat! The cakestand is from Dunelm Mill in case you're interested. :)

      Delete
  8. How gorgeous, I am a big fan of the all in one sponge method and use it myself regularly. There is something so comforting about a well cooked sponge with a twist if citrus to lighten it up and smell so wonderfully zingy. Your photos make me want to come in and take a piece.....deliicous! Thanks so much for entering One Ingredient! xxxx
    ps Should the cake have buttermilk in it or is it just the name as I couldn't see it in the list of ingredients x

    ReplyDelete
    Replies
    1. Hi Laura,

      D'Oh - there was a typo and I simply put 'milk' rather than 'buttermilk'. Have corrected it now.

      Thnaks for your lovely comment - I'm so glad you like it. I absolutely love orange - or lemon - in cake and was really pleased with how this turned out (barring the slight underdone texture). Will definitely sort that out next time I make it though, as it's too good not to try again. :) x

      Delete
  9. I love simple citrus cakes like this. I'm sure it means I can have two slices because it tastes so light!

    ReplyDelete
    Replies
    1. I know what you mean - it's very easy to have that second slice! :)

      Delete
  10. That icing looks so tempting! Perfect afternoon teatime treat.

    ReplyDelete
  11. Looks and sounds delicious! I love your cake stand too - the cake looks great on it! I can never find buttermilk in the shops though - where did you get yours from?

    ReplyDelete
    Replies
    1. Hi Kim, my local Asda sells buttermilk. I've bought it in Sainsbury's before as well. Glad you like the cake! :)

      Delete
  12. Your cake looks really moist and delicious! x

    ReplyDelete
  13. This cake looks delicious! Great recipe!

    ReplyDelete
  14. The snow has just arrived where I am! This cake looks so pretty with its blanket of icing and the crumb looks wonderfully moist. Gorgeous.

    ReplyDelete
    Replies
    1. Thanks littleloaf! The icing does make the cake look impressive, I think. :)

      Delete

I know it's a nuisance but I have had to reinstall 'captcha' due to spammers.

However, your comments are very much appreciated, so please leave a comment if you'd like. I'll respond as soon as I can :)