Orange Tort

This is my 450 post – I hope everyone enjoys reading them – I love doing the research, cooking and writing.

• My mother used to make an orange sponge cake with orange icing.
• This was one of my favourite cakes.
• This is a fancier version, sandwiched with orange butter cream with orange icing on top.
• I made a small version but it is easy enough make a larger version.

Orange Cake – Ingredients

• 2 Eggs – weight in shells
• Equal weight of:
• Butter
• Caster Sugar
• Plain Flour
• *
• 2 teaspoons of baking powder
• Grated rind of 1 orange
• 30ml orange juice.

Orange Cake – Method

• Grease and line the base of 18cm sandwich tins.
• Weigh the eggs and then the other ingredients.
• Cream together the butter and sugar until it is light and fluffy.
• Add the orange rind.
• Add the eggs, one by one whisking until the mixture is light and fluffy again.
• Stir in the orange juice.
• Add the baking powder to the flour.
• Sieve the flour.
• Fold in the flour with a metal spoon taking not to over mix the mixture and knock out all the air.
• Divide the mixture evenly between the 2 prepared tins.
• Bake in the centre of the oven for around 20 to 25 minutes.
• The cakes should be golden brown and be clean when a cake tester is used.
• Leave to cool on a wire rack.
• Make sure the cake is completely cold before assembly.

Note – You need 1 large orange or 2 small oranges for the butter cream & icing

Orange Butter Cream – Ingredients

• 50g butter (unsalted is best)
• 100g icing sugar (approx)
• Grated rind of ½ large orange (or 1 small)
• 1 tablespoons of orange juice

Orange Butter Cream – Method

• Cream the butter and icing sugar.
• Add the rind and juice and mix well.
• Adjust thickness with icing sugar if necessary. 

Orange Icing – Ingredients

• 100g icing sugar (approx)
• 1 tablespoon of  orange juice
• Grated rind of ½ large orange (or 1 small orange)

Orange Icing – Method

• Mix the juice and the rind .
• Mix together with the icing sugar till smooth and thick.
• Adjust the icing for top of cake or thick as a dripped down glaze.

Assembling the Cake

• Do this when the cake is cold.
• Save all the juice not required in the cake, buttercream and icing.
• Divide the juice into two.
• Place one round of cake onto a serving plate.
• Skewer the cake with a wooden BBQ skewer
• Spoon half of the orange juice over the top of the cake.
• Leave for 5 minutes.
• Spread the orange butter cream over the cake.
• Place the second round of the cake on top.
• Skewer the top with a wooden BBQ skewer.
• Spoon the rest of the orange juice over the top of the cake.
• Leave for a 5 minutes.
• Spread the spread the orange icing over the top of the cake.

• Served on Cake Plates by Allertons Ltd Pattern Number ALL5