Orange Butter Cake with Raspberry Icing

Orange Butter Cake with Raspberry Icing

Beautifully scented with orange & raspberry this cake is fresh and bright and perfect for a summer birthday . This is not a wet, dense or syrupy orange cake, it’s a delicious fluffy butter cake with just a squeak of orange, spread with a generous layer of icing made with pure raspberry puree which is both sweet & tart. This recipe makes 1x 8 inch single layer, but I think it would be a wonderful layer cake. Next time.

Orange Butter Cake Recipe

Ingredients for the cake:

    • 1 & 1/2 cups of plain flour
    • 125 grams soft butter
    • 1 cup of raw sugar
    • 3 eggs
    • 1 teaspoon of baking powder
    • 2 teaspoons vanilla paste
    • ¼ cup fresh squeezed orange (or about a third of 1 large orange)
    • ¼ cup of milk
    • Rind of 1 large orange (either finely grated, or peeled then chopped if you can’t find your mini grater. Where is it?)

Ingredients for the Raspberry Icing

    • 175 grams of soft unsalted butter
    • 1 ½ cups of sifted icing sugar
    • Small pinch of salt
    • 3 or 4 tablespoons of raspberry puree (made from blending a handful of defrosted frozen raspberries, sieved)

Instructions for the cake:

  1. Preheat Oven 160C & grease cake tin
  2. Cream butter & sugar until light and fluffy, (med/high speed about 5 mins) then add vanilla and mix through
  3. Add eggs one by one, incorporating each one before adding the next
  4. Mix in orange juice & rind (it might look curdled, no worries)
  5. On low speed, add the flour & baking powder and mix till just incorporated
  6. Add the milk, mix through
  7. Pour into cake tin and bake for approx 25 mins or until a skewer comes out clean
  8. Cool in the pan, turn out and cool completely before icing

Instructions for the icing:

  1. Mix butter on high speed until very light and fluffy (about 7 mins)
  2. Add icing sugar & salt and continue to mix on high for another 5 minutes
  3. Add raspberry puree and watch in wonder as it turns intense pink. Continue on medium for 3 minutes

Trim the cooled cake so that its even on the top, gently flip it upside down so the flat base is now the top, and spread over the icing, smoothing and turning in a trance like state….