Cakes / Caramel / Fruits

orange cake wif homemade caramel frosting

 Still in a CNY mood… I guess all those red and orange decorations have embedded themselves into my subconcious and caused a vicious craving for citrus cake. Luckily had piles of fruit at home, so didn’t have to run to the store. A perfect addition to a lazy Sunday afternoon: buttery orange cake with caramel frosting.

Would you believe that almost three whole oranges went into the cake? Hate how some recipes call for orange essence, fresh fruit always gives a waayy superior flavor. And the flecks of orange rind you get in every slice, mmm mmm… *grin*
I also decided to try something new with the frosting cos was beginning to get bored with the same ol glaze/buttercream routine. Attempted to make a caramel-ly icing using brown sugar. First step was figuring out how to make icing sugar from the brown stuff. Brought out the coffee grinder, spooned in some demerara sugar and blitzed everything. Ended up with a fine brown powder that I then sifted. Voila, brown icing sugar!

Creamed with butter, a drop of freshly squeezed orange juice and grated orange rind, it transformed into a perfect frosting ready to be slathered onto the cake. Actually, it would have been more perfect if I waited till the cake was completely cool before frosting it. But the buttery citrus smell wafting through the house was too much, and I caved in. Quickly slapped on the frosting, grabbed myself a fork and dug in. Quite the accomplishment that I managed to stop and take a picture of the slice, so yay for me 🙂

Buttery Orange Cake

225g butter, softened

250g caster sugar

4 eggs, lightly beaten

2 large oranges

1 1/2 tsp baking powder

240g plain flour, sifted

  • Thoroughly wash fruit and dry well. Grate orange rind, careful to avoid the bitter white pith. After grating, squeeze out the juice and set aside.

  • Cream butter and sugar. Gradually beat in eggs, one at a time, and vanilla. Stir in grated orange rind. Fold in flour and baking powder, alternating with the orange juice.

  • Pour batter into a greased and lined 8″ round tin. Bake at 175 degree C for about 45 minutes, or until a skewer inserted into the center comes out clean. Cool cake and frost if desired.

Note: One should aLwAYs desire frosting, so here’s the recipe…

Caramel Frosting

50g butter, softened

1/3 cup blitzed and sifted brown sugar

2tsp orange rind

1/8-1/4 tsp orange juice

  • Cream together butter and sugar. Beat in orange rind and add juice one drop at a time, mixing well until consistency is smooth and spreadable. Frost, frost frost!

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7 thoughts on “orange cake wif homemade caramel frosting

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