Name: Orange Buttercake with Glace Icing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6-8
Ingredients: CAKE; 150g unsalted butter, chopped, at room temperature; 3⁄4 cup caster sugar; 3 tsps finely grated orange rind; 2 eggs, at room temperature; 1⁄2 cup milk; 1 1/3 cups self-raising our Edible owers, to decorate (optional); GLACE ICING; 1 cup icing sugar mixture; 3-4 tsps of orange juice

Orange Buttercake with Glace Icing

So pretty!

Serves 6-8

Prep

25M

Cook

40M

Total

1H 5M

Skip to Recipe

Buttercake can be made up to two days ahead. Store in an airtight container. Ice and decorate on the day of serving.

Ingredients

CAKE

150g unsalted butter, chopped, at room temperature

3⁄4 cup caster sugar

3 tsps finely grated orange rind

2 eggs, at room temperature

1⁄2 cup milk

1 1/3 cups self-raising our Edible owers, to decorate (optional)

GLACE ICING

1 cup icing sugar mixture

3-4 tsps of orange juice

Method

Grease a 20cm-round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.

Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

Add milk and sifted our in two batches, stirring until combined. Spoon into prepared pan. Smooth over top.

Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into centre comes out clean. Remove from oven. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

To make icing, combine sugar and juice in a bowl. Stir until smooth.

Spoon icing over cake. Decorate with edible flowers.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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