Thursday, November 25, 2010
Orange Butter Cake
This was baked quite sometimes ago. I have been thinking of baking this orange butter cake, and since I need a flavour from my maid agent to counsel my helper so I took this opportunity to bake this cake for her as a gift :).
Ingredients: (for one 8" x 3.5" x 3" and 12 cupcakes)
225g butter (softened)
200g castor sugar (if you prefer to have sweeter cake, you may increase to 225g but I reduced to 180g)
225g self raising flour (sifted)
1 small orange (I used medium size naval orange)
1. Wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes.
2. Cut cooked orange and remove the seeds and blend it, set aside to cool.
3. Cream butter and sugar till light and fluffy.
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Fold in flour and gently mix it. As oranges and eggs vary in size, if you feel that the final batter is too soft (ie, not dropping consistency per normal butter cake), please don't hesitate to add 1 or 2 more tbsp of sifted flour to bring it to the right consistency.
7. Pour batter into a greased and lined 8 inch cake tin.
8. Baked in a preheated oven at 170C for 40-45 mins or till skewer comes out clean.
9. Let cake cool in the pan for about 5mins before turning it out on a cooling rack
1. If the cake turn brown before cook, then use aluminium foil to cover and continue with the baking
2. The orange puree MUST be room temperature when you add it to the cake mixture, so you can prepare the orange puree in advance, does not have to be necessarily just before you start baking (I did it one day in advance, I chilled the orange puree in the fridge and brought out to room temperature).
The cake is soft and moist, I ate once when the cake was just cooled, the texture is so fine like melt in my mouth kind. The cupcakes were shared among my family and colleagues, all given thumbs up. The only "negative" comment for the cake was a bit too sweet, probably due to the sweet orange.
Posted by Bakericious at 2:30 PM
Labels: Butter Cake, Cake (Baked), Fruits, Fruits Cake
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this looks very delicious jess! your description makes me want to bake it!ReplyDelete
Perfect texture, soft and moist cake. Love the orange flavors in it.ReplyDelete
WoohooO~ nice butter cake!ReplyDelete
I wonder how much butter do u buy when you visit supermarkets? HEHE!!
so long is butter cake, i will love it!ReplyDelete
Jess, this orange butter cake looks so moist, should come here earlier for an afternoon tea :))ReplyDelete
This is going into my to-bake list! thanks for sharing.ReplyDelete
Oh this is your thanksgiving treat! I don't think so. I know you're now enjoying your sushi & tempura in Japan for 2010 thanksgiving. haha.... Have fun!ReplyDelete
Can i just orange juice instead of blending the cooked orange? Dont have a blender at home.. =(ReplyDelete
A soft and moist butter cake! I love it.ReplyDelete
Mmm.... orange butter cake! Yours look good, moist! Haven't baked this for a long,long time!ReplyDelete
Looks so nice yah Jess! The recipe seems simple and easy to prepare. Will try it out. :))ReplyDelete
This looks very good...! I've never tried orange flavoured cake, but you make me want to try...:)!ReplyDelete
this cake look very soft and fluffy.ReplyDelete
I always love a touch of citrus in cakes, this looks yum :)ReplyDelete
I prefer chiffon to butter cake but if someone bakes some citrus butter cake for me, I will take it ! The citrus must have balanced the rich buttery in the cake.ReplyDelete
Coraine, I always keep stock of 5 blocks of butter minimum :P.ReplyDelete
Linlin, I am not sure whether you can use orange juice to replace since I dunno the weight of the blended orange. There are many good recipes that use orange juice, you may want to try that instead.
this looks amazing could I feature it on a Florida citrus growers blog I help withReplyDelete
rebeccasubbiah at yahoo dot com
Such a soft and moist cake. Glad that I bumped into your blog and great pics too! I'm following your blog!ReplyDelete
Rebecca, sure pls go ahead.ReplyDelete
Hi Jess do you use whole orange meaning with the skin? THANKS!ReplyDelete
Hi Xris, yes the whole orange with skin.ReplyDelete
That's a very good recipe!! I don't know how to store cakes after couple days of baking??ReplyDelete
Thanks Anonymous, normally what I do is to keep it inside the fridge after 2 days and consume within 5 days to a week.ReplyDelete
I'd love to bake this cake soonest. Do you have a recipe for lemon cake?ReplyDelete
Hi Jeorose, you may try this http://bakericious.blogspot.sg/2010/05/lemon-butter-cake.html, I like it a lot too.Delete