Just don't know why recently I love to bake those zesty zingy citrus cake. It just great for tea time. So, we baked
a)Iced orange cake - light tea cake made with canola oil
b)Madeira orange cake -rich butter cake using premium Denmark butter
Those Two cake was baked at the same time. We used the same citrus syrup to glaze the cake. It is very easy to make the citrus syrup, just mix 2-3 tbsp of orange/lemon juice with 75g of icing sugar. then you will have this lovely zesty citrus syrup. Pierce some hole on top of the cake surface, then just pour the syrup on top of the cake. The cake will soaked up the yummy syrup. You can omit the syrup if you think it is too sweet. But, it does compliment the cake. Yummy~ This citrus syrup is very versatile, you can use it for any other butter cake.
Orange Madeira Cake-Adapted from Rachel Allen – Bake! Recipes
Ingredients:
175 g butter - softened
175 g caster sugar
3 beaten eggs
finely grated zest of 2 oranges
225 g plain flour
1 teaspoon baking powder
4 teaspoons freshly squeezed orange juice
For the topping 1#: 75 g icing sugar and 4 tablespoons of some more of that orange juice
Or
Butter cream topping 2#: 50g butter, 100g icing sugar & 1tsp of orange liquor (optional). Some toasted walnuts peaces to be sprinkled on top of the butter cream as decorations.
Method:
1. Preheat the oven to 170°C. Lightly grease a loaf tin, lightly flour the pan & tap it off.
2. Cream the butter & sugar in a large bowl or in an electric food mixer until soft & fluffy.
3. Add the eggs in three stages, beating well between each addition, then add the orange zest.
4. Sift in the flour and baking powder and fold in with the orange juice. Stop when all the flour is incorporated. Transfer the mixture into the prepared loaf tin and smooth the top.
5. Bake in the oven for 50-55 minutes or until a skewer inserted into the middle comes out clean.
6. Allow to stand in the tin for 5 minutes before removing to a wire rack to cool completely.
7. For the topping 1#, sift the icing sugar into a small bowl and stir in just enough orange juice until it is soft but not runny. If you want the icing to stay just on the top of the cake, place the cooled cake back in the tin and spread the icing over the top. You may find it easier to dip a spoon or table knife in boiling water to spread the icing more easily. Allow the topping to set and cut into slices to serve.
8. For the topping 2#, cream butter, then add in the icing sugar, beat until fluffy, add in the liquor (optional). Spread butter cream topping on cooled cakes with a knife/spoon. Sprinkle the toasted walnut on top of the cake.
Here is another recipies for Iced orange cake (the round cake in the pictures):
Adapted from Rachel Allen
Cake:
100 g butter
2 eggs
1 orange, finely grated zest only
100 g caster sugar
100 g icing sugar, sifted
125 g plain flour
1 tsp baking powder
Topping:
100 g icing sugar
1-2 tbsp freshly squeezed orange juice
Method- Cake:
Preheat the oven to 175C.
1) Butter and flour the sides of a 20cm cake tin and line the base with greaseproof paper.
2) Melt the butter gently in a saucepan and set aside.
3) Using a hand-held whisk, beat together the eggs, grated orange zest and caster and icing sugar for a few minutes until light and fluffy.
Stir in the melted butter and sift in the flour and baking powder. Fold it all together gently.
4)Pour the cake mixture into the prepared tin, smooth the surface and bake in the oven for 35–40 minutes or until golden and set in the centre and a skewer inserted into the middle comes out clean.
5)Place the tin on a wire rack and allow to stand for about ten minutes before removing the cake carefully from the tin.
Method – Topping:
1)Sift the icing sugar into a bowl and stir in just enough orange juice until it is soft but not runny.
2)When the cake is cool, spread the icing over the top.
I like the Madeira orange cake too. The premium butter gave the cake a very rich & in depth buttery creamy texture. Yum Yum...........the side effects is: must work out more......LOL
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