Delightfully Light Orange Blossom Cake with Indulgent Orange Blossom Cream Cheese Frosting Recipe
So I learned long ago to just weigh the cake pans and amount of batter so that I divided everything evenly. The other option would be to cut the cakes in half but I had several disasters with that one. In the image you can see the whipped frosting has been deliberately skewed… much like if you’d maybe whipped the frosting too much and tried to cut the cake… So maybe keep the house cooker than I do too 😉
This is a phenomenal cake with a light flavour without too much fussing. I dislike recipes that require too much fuss. The moistness is really beautiful but it will lose the flavour quickly once you bake it.
Makes a 6 inch three layer cake
For the cake:
250g unsalted butter at room temp
250g caster sugar
5 medium eggs at rom temp
250g plain flour
2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 tsp Nielsen Massey Vanilla Extract
2 Tbsp. orange blossom water
For the frosting:
65g unsalted butter at room temp
200g cream cheese at room temp
1/2 tsp. Nielsen Massey vanilla extract
2 tsp. orange blossom water
Pinch of salt
450g icing/powdered sugar
Cooking Directions
To make the cake:
Preheat oven to 180C (170C fan oven)
Prepare three 6 inch cake tins (Lakeland have some absolutely brilliant ones) by greasing and flouring the insides. To do this, grease with butter the ring and base of the tin then use a tablespoon or two of flour and roll it around in the pan to cover the grease/butter.
Cream together the butter and sugar until light and fluffy. Then add the vanilla and orange blossom water and beat until incorporated.
Beat in each egg to the sugar and butter mix one at a time to prevent curdling.
Once the eggs have been incorporated, add the dry ingredients and fold carefully in.
Divide the batter into three equal parts and pour into your baking tins.
Bake for 20 minutes or until the cake is golden brown and comes away from the sides of the pan. Be careful not to overbake so check after 15 minutes by using a cake skewer and check if there is still unbaked batter stocking to it. If it is clean, remove the cakes.
Allow to cool in the tin before turning onto a wire rack before stacking and fronting. To make sure they don’t tip as per the image, slice off the top once cooked if any.
To make the frosting:
In a large bowl, beat together the butter and cream cheese with the vanilla extract until fluffy.
Add in the orange blossom water and pinch of salt.
Carefully and slowly add the icing sugar in to the mix. If you add it in too quickly it will fly everywhere.
Beat until you have a smooth, light frosting.
To frost the cakes:
After cooling, if any of the cakes have a peak you can slice it off. They should not. I do find sometimes mine sink a bit but I don’t usually have peaks.
Place a dollop on the top of one of the cakes, smooth it down and place the second cake on top of it. Next frost that cake and place the third cake on top. They should not be too thick so it will not be too tall. On top of the final cake spread the rest of the frosting. Garnish with fruit, edible flowers or slices of oranges.
