Wednesday, 24 June 2015

Orange Teacakes with Cream Cheese drizzle



Whenever I bake orange cakes, the kitchen is always filled with this amaazzinng smell that makes you wanna sink your teeth immediately into that hot cake that comes out of the oven. The use of fresh orange zest in the batter intensifies the flavour of the cake. No more artificial flavourings. Just freshly grated zest and squeezed juice. 



 Thanks to the red silicon mould (Divided into 8 sections of triangle holes) which my friends gave me last year as a birthday gift, I managed to bake them so that one piece is almost exactly similar to another. 


The cake baked in this silicon mould rose beautifully up the sides of the pan and removing the individual pieces were so easy. No sticking to the sides or ugly mishaps . Turned out perrrfect! And the best thing is no slicing required. 



Drizzled the topped with some cream cheese frosting ( well maybe not drizzle) I added a generous layer of frosting to cover the top and let them drip slowly down the sides of the cake. Makes for a beautiful cake nice enough to snap many pictures of. I had some rose petals in the stash so might as well make use of it. Lovely!




Nothing beats home made tea cakes. You should certainly try this at home. Especially if you're entertaining and trying to impress your guest. 

Ingredients for cake:

1 cup unsalted butter,  Room temperature
3 cups all-purpose flour
3/4 cup milk + 1 tsp vinegar ( Mix together and let stand for 5min)
Zest of 2 oranges, finely grated
1/3 cup fresh orange juice
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

Ingredients for Glaze:

Zest of 1 orange
1 cup powdered sugar
1 tbsp fresh orange juice

Steps: 

1) Preheat oven to 350 degrees

2) Grease silicon moulds with a little butter to prevent cake from sticking.

3) Combine milk with orange juice in a small bowl and set aside.

4) In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

5) With an electric mixer, cream butter, orange zest and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

6) With mixer on low, add flour mixture in three parts alternately with the milk mixture in two additions, beginning and ending with flour; beat just until smooth (do not overmix).

7) Divide batter into the 8 holes.

8) While cake is baking, prepare the glaze by mixing the zest, powdered sugar and 1 tbsp orange juice. If you like a thinner glaze, add more juice.

9) Bake until a toothpick inserted in center of cake comes out clean, 30-40 minutes.

10) Let cake cool before unmoulding.

11) Pour glaze over cakes, letting it run down the sides. Sprinkle with decor ( I use rose petals in this).

Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures

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