Many thanks to our friend Beth for sending us this delicious recipe: a soft orange cake finished with a orange buttercream, perfect with a glass of something sweet after dinner.
Have a recipe of your own? Send it to cinzia@tenutegiachi.com.
Ingredients
Cake with orange buttercream
- 150g (5oz) butter, softened
- 200g (7oz) caster sugar
- zest of 1 orange plus 100ml (4fl oz) juice
- 4 large free-range eggs, beaten
- 150g (5oz) self-raising flour
- 100g (4oz) pistachios, ground in a food processor
- 1tsp baking powder
For the orange buttercream: 250g (9oz) soft butter, 350g (12oz) icing sugar (sifted) and the zest of 1 orange.
You will need
A 20cm (8in) round springform cake tin, greased and bottom-lined.
Method
How to make it
- Heat the oven to 170°C, 150°C fan, 325°F, gas 3. Cream the butter and sugar until pale and fluffy. Add the orange zest and juice to the eggs, then beat into the butter mixture — if it curdles, add a little flour and it will come back together. Fold in the flour, pistachios and baking powder until smooth.
- Transfer the mixture to the cake tin and bake on the middle shelf for about 50 minutes, covering with foil after the first 20 to 30 minutes or when the cake turns golden.
- While the cake bakes, make the buttercream: beat the butter with the icing sugar and orange zest until smooth, then set aside.
- When the cake is cooked, remove it from the oven, cool it in the tin for 5 minutes, then turn it out onto a wire rack and leave to cool completely. Spread the buttercream over the top and serve. It keeps in the fridge for 3 days — bring it to room temperature before serving.
This cake is delicious and very beautiful. Enjoy!
Food & wine pairing
Dessert wine Vin Beato.
