Yep, I’m at it again with the baking. Today’s recipe is another Lyndel Miller cake (the Lychee Cake I made back in this blog post is also one of hers), because to be honest, the woman is a baking genius.
I feel like cake is not really in vogue at the moment. It’s lost (hopefully temporary) popularity to doughnuts, macarons and freakshakes, which is sad really, because there is nothing quite as good for the soul as a cup of tea, a slice of cake and good company.
This cake, just like the lychee one, is a real winner. I’ve never been a huge fan of oranges, but the citrus in this, combined with the yoghurt, creates a moist cake with the most beautiful flavour.
Naked Orange Cake with Mascarpone Buttercream
Cake (supposedly these quantities make one 22cm round cake. I actually got two generous 20cm cakes out of this. Instead of having a four layer cake as per the original recipe, these two cakes were more than ample once I stacked them)
450g plain flour
1 tbsp baking soda
Pinch of fine salt
1 cup of plain, Greek style yoghurt
Zest and juice of 1 orange
1 tsp vanilla bean paste
300g unsalted butter, plus extra for greasing
1 1/3 cups caster sugar
3 eggs, lightly beaten
1 cup of freshly squeezed and strained orange juice
40ml freshly squeezed and strained lemon juice
75g caster sugar
80ml of orange liqueur such as Cointreau or Triple Sec (I actually cut this out altogether and juiced an extra orange)
175g unsalted butter, softened
270g icing sugar
120g cream cheese, softened
1 tbsp milk
1 tsp vanilla bean paste
Preheat oven to 180 C. Grease two 22cm round cake tins.
Sift flour, baking soda and salt into a bowl and use a hand-held whisk to combine well.
Combine yoghurt, orange juice and zest and vanilla in another bowl.
Using an electric mixer, beat the butter and sugar until light and fluffy. Gradually add the yoghurt and flour mixture, alternating with the beaten egg. Beat until well combined.
Pour the batter into prepared tins and bake for 50-55mins or until a skewer inserted into the middle of the cake comes out clean.
While cake is cooking, make the orange syrup. Place all syrup ingredients in a small saucepan and sstir over low heat until sugar has dissolved. Bring to a simmer for 4 minutes or until a light syrup forms.
Prick holes with a skewer in the top of still-warm cakes. Pour the syrup evenly over the cakes. Allow to cool completely.
To make the buttercream, combine all ingredients and beat until smooth. Spread over tops of cooling cakes. Use the excess icing spilling from the middle and top of the cake to whitewash the sides.
Enjoy, fellow sweet-toothed friends!