Orange And Almond Layer Cake
A beautiful buttery cake dotted with fresh oranges and the sweet sent of almonds This cake is swirled with a creamy American frosting and just has that old fashioned appeal that you can't help but give into!
Servings: 15 people
Equipment
- 3x 15cm cake pans
Ingredients
- 300 grams unsalted butter
- 500 grams granulated white sugar
- 300 grams eggs
- 440 grams cake flour
- 145 grams almond flour
- 25 grams baking powder
- 2 pinches salt
- 2 teaspoon almond essence
- 300 grams full cream milk
- 2 large oranges
Icing
- 320 grams unsalted butter
- 1 kgs icing sugar
- ¼ cup orange purée from oranges above
- 50 ml full cream milk
Instructions
- Start by preparing the oranges, place a pot of water on the stove and bring to the boil. Once boiling add both of the oranges and boil for 2 to 3 hours, until the oranges are very soft. Make sure that the oranges are always covered with water and top up if necessary.
- Set the oranges aside to cool completely. Once the oranges have cooled blitz them in a food processor, remove ¼ cup of the purée for the icing and the remainder for the cake batter.
- Preheat the oven to 180°C and grease three 15cm diameter cake pans and line them with parchment paper.
- Place the butter in the bowl of an electric mixer with a whisk attachment and beat on medium high speed until the butter is white and fluffy. Be sure to scrape down the sides of the bowl and beat again. Add the sugar and beat until light and fluffy.
- Slowly add the eggs; one at a time ensuring to beat throughly and scarping down the sides of the bowl between each addition. Do not rush this process.
- Sift the cake flour, almond flour, baking powder and salt into a large bowl.
- In a jug combine the milk, orange pureė and almond essence.
- Taking turns with the electric mixer on a low speed slowly add the wet and dry ingredients being sure to scrape down the sides of the bowl now and again to remove any lumps. Once all the wet and dry ingredients have been added continue mixing until the batter is smooth and free of any lumps. Be careful not to over mix.
- Pour the batter evenly between the three prepared cake pans and place in the oven on the same rack. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Allow the cakes to cool completely before removing them from their tins.
- To make the icing; place the butter and the icing sugar in an electric mixer fitted with a paddle attachment. Beat the butter and icing sugar on a medium low speed until they come together. Add the orange purée and mix again. If the icing seems a little stiff add the milk, one teaspoon at a time until the correct consistency is reached.
- Cut each cake into two layers and begin to layer the cake ensuring each layer is directly above the one beneath it. Once you have stacked all the layers cover the outside of the cake with a thin of icing and set in the fridge for 15 minutes.
- Using a small palette knife swirl the remainder of the icing on the top and sides of the cake. Decorate with fresh fruits or flowers.
