- Ingredients
- 250g ctn crème fraîche = 1 cup
- 3 eggs, lightly whisked
- 2 oranges, rind finely grated, juiced or 1 really large orange
- 375g (2 1/2 cups) plain flour
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 200g unsalted butter, chopped, at room temperature = 1.8 sticks of butter
- 215g (1 cup) caster sugar
- 150g (1 cup) icing sugar also called powdered sugar
- 2 tsp milk
- Orange zest, to serve
Steps:
- Preheat oven to 350 F or 180C/160C fan forced.
- Grease a 2.25L bundt pan.
- Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl.
- Whisk together the flour, baking powder and bicarb in a separate bowl.
- Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
- Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined.
- Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean.
- Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Sift the icing sugar into a bowl. Add the milk, 3 tsp of orange juice and the remaining orange rind.
- Stir until combined.
- Drizzle over the cooled cake.
- Sprinkle with orange zest.
www.taste.com.au/recipes/orange-creme-fraiche-cake/rm6kypyl
Alison Adams