Linda’s orange cake

Linda’s orange cake

By
From
Margaret Fulton Favourites
Serves
8-10
Photographer
Tanya Zouev and Armelle Habib

The recipe for this cake was given to me by Linda, a New York friend. The orange cake is so orangey and moist and the dark chocolate icing is sublime. It’s another family dessert cake we love for special occasions.

Folding in the melted butter requires concentration, and is easiest when the flour is added first. When frosting the cake, turn it out onto a plate with the flat-side uppermost — this seems to be the best side!

Ingredients

Quantity Ingredient
1 cup sugar
4 eggs, separated
1 cup plain flour
2 teaspoons baking powder
125g butter, melted
1 orange, finely grated rind and juiced
3/4 cup orange juice
2 tablespoons sugar

Chocolate icing

Quantity Ingredient
125g dark chocolate, chopped
1 tablespoon boiling water
1 tablespoon instant coffee
1 tablespoon sour cream

Method

  1. Preheat the oven to 180°C. Lightly grease a round 20 cm cake tin.
  2. Beat the sugar and egg yolks until thick and creamy. Sift the flour and baking powder and fold into the beaten egg yolks. Fold in the cooled melted butter, orange rind and juice. Beat the egg whites until stiff but not dry and fold into the cake mixture.
  3. Turn the mixture into the prepared cake tin and bake for 40 minutes. Remove from the oven and turn out onto a cake cooler while you combine the orange juice and sugar, stirring briskly until sugar is dissolved.
  4. Return the cake to the tin and while still warm, spoon over the sweetened orange juice. Leave until cold, as the cake will absorb the juice.
  5. To make the icing, place the chocolate in a bowl and stand this over another bowl of hot water. Dissolve the coffee in a tablespoon of boiling water, add to the chocolate and stir until smooth. Remove from the heat and stir in the sour cream until smooth.
  6. Turn the cake out onto a flat plate and spread the top and sides with the prepared chocolate icing. Serve as a dessert with a bowl of unsweetened whipped cream or fresh berries.
Tags:
Margaret
Fulton
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