This simple Orange Butter Cake was extremely popular at my Bird Cow Fish stall at Carriageworks Market in Sydney. Based upon a traditional pound cake recipe which uses equal quantities of butter, sugar and flour it is the addition of the orange juice in this recipe which lends extra lightness to the finished cake.
Customers often commented that it reminded them of a cake their Grandmother used to make.
Image credit: Lani Tupu
Orange Butter Cake served with Sugarbag Honey Yoghurt
- Stick blender or whisk
- 9” cake tin
For the Orange Cake
- 250 gms unsalted butter cut into 50 gm pieces and softened
- 250 gms castor sugar
- 3 eggs 65gm, at room temperature
- 250 gms plain flour
- 14 gms baking powder
- 125 mls orange juice I like a thick concentrated juice
For the Orange Icing
- 1.5 cups icing sugar mixture twice sifted
- 100 mls orange juice
For the Sugarbag Honey Yoghurt
- 350 gms thick yoghurt
- 4 tsp honey Sugar Bag Honey or another good honey at room temperature, plus extra for drizzling
- 1 pinch sea salt
- Preheat oven to 200°C
- Butter and paper line a 9“ cake tin.
- Sieve the flour and baking powder together, twice. This adds more air to the flour and ensures even distribution of the baking powder making a lighter cake.
- Whisk the eggs together with a fork till combined.
- Cream the butter and sugar together in a mixer using a paddle attachment, on high till pale.
- Gradually and slowly add the eggs in 3 additions ensuring that each addition is fully incorporated otherwise you risk splitting the mixture. If this does happen, add a tbls of the flour and beat on high for 30 seconds to combine.
- Once all the eggs have been added reduce the speed to low and spoon in the flour.
- Increase the speed to medium and gradually add the orange juice.
- Pour this mixture into the tin and bake for approximately 30 minutes or until a skewer comes out clean.
- Remove from oven and allow to set in the tin to cool.
- Once cool remove from tin and ice with the Orange Icing.
- Place the sifted icing sugar in a mixing bowl and set speed to low.
- Slowly add the orange juice, you may not need it all. Don’t add too much as it can become too thin very quickly. If this does happen just add more sifted icing sugar to thicken. It should be quite thick.
- Spread over the cake and use a hot knife to distribute evenly so that it drizzles down the side of the cake.
Sugarbag Honey Yoghurt
- Using a stick blender or a small whisk beat the yoghurt with salt till firm. Whisk in the honey and taste for sweetness. Drizzle more honey over the finish mix to serve.
- Leftover honey is a delicious addition to fresh or stewed fruits.