Buttercream Cake with Oranges
Ingredients
- For the batter
- 150 grams butter
- 150 grams sugar
- 3 eggs
- salt
- 200 grams Pastry flour
- 2 tsps Baking powder
- 100 grams ground almonds
- 1 tsp lemon zest
- 80 milliliters Orange juice
- For the cream
- 3 organic Oranges
- 250 grams butter
- 150 grams powdered sugar
- 400 grams cream cheese
- 4 centiliters Orange liqueur
- For the garnishing
- 150 grams blanched slivered almonds
- Chocolate star
- Chocolate decoration (Pine trees)
Preparation steps
Line the bottom of a springform pan with parchment paper.
For the batter: whisk butter with sugar until creamy, add eggs with a pinch of salt gradually. Mix flour with baking powder, almonds and lemon zest and add to butter mixture, alternating with orange juice to make smooth and spreadable batter. Pour batter into prepared pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 30-35 minutes (inserted toothpick should come out clean). Invert onto a wire rack and remove parchment paper, cool and cut once horizontally.
Toast almonds in a dry pan until golden, remove from the pan and cool.
For the cream: peel and fillet oranges. Whisk butter with sugar until frothy, add cream cheese and liqueur. Set 16 orange segments aside, cut remaining segments into small pieces and mix with half of buttercream. Place bottom layer of a cake on a plate and spread with orange cream. Top with the remaining cake half and spread with half of remaining cream on all sides. Place remaining cream into a piping bag with a star tip and pipe 16 rosettes on the cake. Garnish rosettes with orange segments and chocolate stars and pine trees. Press almonds on the sides of the cake and refrigerate cake for 1 hour. Serve cut into pieces.
