This cake is an orange and yoghurt sponge and is filled with an orange buttercream on each layer and on the sides and is known as a 'semi-naked' cake.
Makes three 7" round cakes.
Ingredients:
450g plan flour
1 tablespoon bicarbonate of soda
pinch of salt
260g plain Greek style yoghurt
zest and juice of 1 orange
1 tsp vanilla extract
300g unsalted butter
300g caster sugar
3 eggs
Method:
Preheat the oven to 170 degrees (350 F). Lightly grease the three round 7" sandwich tins.
Sift the flour, bicarbonate of soda and salt into a bowl and whisk to combine.
Place the yoghurt, orange zest, juice and vanilla into another bowl and whisk to combine.
In a stand mixer, beat the butter and sugar until light and fluffy. Gradually add the yoghurt mixture, alternating with the flour mixture and the beaten eggs and beat until well combined.
Pour the batter equally into the three tins (I always weigh mine to make sure that each one is equal). Bake in the oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Let the cakes stand for 10 minutes before turning out.
Fill with buttercream of your choice, I did an orange buttercream so added zest and juice of an orange on each level and on the side, If you want to have a 'semi-naked' effect then gently scrap round the side to semi reveal the cake.
Decorate how you wish, I used some marigold flowers from the garden, which were washed and the stems covered with tape to ensure nothing goes into the cake.
Comments
Post a Comment