This cake, from Modern Honey is beautifully moist, and the orange zest cream cheese icing locks in the moisture so the cake keeps well for several days. So easy to make, you can further reduce prep time by skipping the icing and simply dusting with icing sugar to serve.
2 1/2c flour
1 3/4c sugar
1 1/2t baking soda
1t baking powder
1c oil (extra-virgin olive oil, canola, vegetable, coconut)
1c fresh orange juice
1c sour cream
1-2t orange zest
1c butter, softened
250g cream cheese, softened
4c icing sugar
1t orange zest
2T fresh orange juice
Preheat oven to 180C. grease and line three 20cm spring-form tins.
In a large mixing bowl, mix the dry ingredients with a whisk to aerate and combine.
In another bowl, cream oil, orange juice, eggs, sour cream, and orange zest until completely mixed. Fold in dry ingredients, mixing only until only just combined.
Pour into prepared cake tins.
Bake for 19 minutes or until a skewer comes out clean. Allow the cakes to cool in the tins for 15 minutes before turning out onto wire racks.
To make the icing, beat the butter and cream cheese for 5 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing. Add icing sugar, orange zest, and orange juice.
Once cakes have cooled, cover and fill with the orange cream cheese icing.
Photo credit: Modern Honey
There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.
Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.
Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.
Available from late June until early November.