Our Wholemeal Orange Cake Recipe

This surprisingly light yet comforting cake is perfect served with a mug of earl gray tea on a cold afternoon. The orange is sweet without being too tangy, and the wholemeal flour makes for a moist and delightfully textured cake, balanced with creamy orange buttercream. Wholemeal flour is more nutritious than white flour too – okay, we’re not going to say this is a healthy cake, but it’s the thought that counts!


The Recipe

INGREDIENTS:

For the cake:

175g brown wholemeal flour

1 tbsp baking powder

1 pinch of salt

175g caster sugar

175g unsalted butter

3 eggs

1 unwaxed orange, juiced and zested

For the filling:

150g unsalted butter

300g icing sugar

Zest of 1 orange

For the topping:

125g icing sugar
15ml orange juice

METHOD:

Preheat the oven to 180C/GM4

Grease two 20cm sandwich tins

Beat together butter, sugar and orange zest until light and creamy

Beat in each egg one at a time

Fold in the flour, followed by the orange juice until well combined

Spoon the mixture into your prepared tins evenly and bake for 20 minutes

Leave to cool on a wire rack, then combine the butter, icing sugar and zest to make the buttercream

Spread the buttercream on one cake, then sandwich them together

Little by little, add the orange juice to sifted icing sugar until thick and glossy

Spread the glace icing over the top of the cake with a palette knife, pushing it gently to the edges so drips fall down the sides

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