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

Chocolate Orange Tort

  • This is a chocolate cake with orange butter cream.
  • I adapted a chocolate cake recipe from a BeRo cook book.
  • Use a chocolate or chocolate orange glaze on the top.
  • You could double the ingredients – use bigger diameter tins or make a 4 layer tort.

Chocolate Cake – Ingredients

  • 200g plain flour
  • 2 teaspoons of baking powder
  • 225g caster sugar
  • ½ teaspoon of salt
  • 25g cocoa powder
  • 100g butter
  • 2 eggs
  • 5 tablespoons of evaporated milk
  • 5 tablespoons of water
  • Grated rind of 1 orange* 
  • * save the juice for later

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Grease and line the base of 2 x 20cm tins.
  • Rub the butter into the flour.
  • Add the baking powder, salt and cocoa.
  • Mix well together.
  • Mix the eggs, milk, water and orange rind together.
  • Mix the liquid into the dry ingredients.
  • Beat well.
  • Divide the mixture between the 2 tins.
  • Smooth the tops level.
  • Bake for 25-30 minutes.
  • Allow to cool completely before assembling. 

Orange Butter Cream – Ingredients

  • 100g butter (unsalted is best)
  • 200g icing sugar
  • Grated rind of 1 orange
  • 3 tablespoon of orange juice

Orange Butter Cream – Method

  • Cream the butter and icing sugar.
  • Add the rind and juice and mix well.

Chocolate Glaze

  • Melt 80g of dark chocolate (or dark chocolate with orange) with 40g of butter in a bowl over hot water.
  • You could add grated orange rind to the dark chocolate. 
  • You would need to use another orange and will have some juice left.

Assembling the Cake

  • Place one round of cake onto a serving plate.
  • Spoon half of the orange juice over the top of the cake.
  • Spread the orange butter cream over the cake.
  • Place the second round of the cake on top.
  • Spoon the rest of the orange juice over the top of the cake.
  • Leave for a few minutes.
  • Make the chocolate glaze.
  • Spread the chocolate glaze over the top of the cake.