Orange flour

Orange Cake with Chocolate and Hazelnut Buttercream

This light and airy cake is packed with a citrusy punch and laced with a secret fleur d’oranger centre to cut through the sweetness.


6oz unsalted butter
6oz caster sugar
3 eggs
6oz self-raising flour
1tsp orange extract
rind of 1 large orange

buttercream icing:
3oz salted butter (at room temperature)
6oz icing sugar
2tbsp Nutella
dash of whole milk

orange flower (fleur d’oranger) jam

handful of hazelnuts (toasted)


(preheat oven to 180*c and grease and line 2 round 8″ baking tins)

for the sponge:
– cream together the butter and sugar
– beat in the eggs one at a time
– add the orange extract and grate in the rind
– sift in the flour and gently fold in with a metal spoon
– diving the mixture between the tins and bake for around 12mins, or until risen and slightly golden – to check if cooked, gently press on the top of the sponge and it should bounce back
– remove from tins and leave to cool on a metal rack

for the buttercream icing:
– cream together the butter and icing sugar
– add a dash of milk to loosen the mixture
– stir in the Nutella until well combined

– spread orange flower jam over the top of one piece of sponge, followed by half of the buttercream
– place the second piece on top and press down gently
– spread the remaining buttercream over the top of the cake
– garnish with more grated orange rind

*try adding a dash of brandy and a pinch of ground clove for a touch of grown-up luxury.


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This entry was posted on February 16, 2013 by in Baking, Sponge Cake and tagged , , , , , , , .
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