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Cake, Cake, Cake……Fresh Orange Layer Cake with Citrus Curd Buttercream

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Fresh Orange Layer Cake with Citrus Curd Buttercream

Cake, Cake, Cake……

Fresh Orange Layer Cake with Citrus Curd Buttercream

Fresh Orange Layer Cake with Citrus Curd Buttercream

I have been a bit lacking on the cake front lately, and I DO love a good cake too, but diets and time have dictated that cake has been off the menu recently, until today that is. I awoke to a glorious spring like day, the sun was out and although it was still on the nippy side, I glimpsed my first crocus and also a group of wild violets on my way down to the hen hut…….the birds have started to build nests and my resident garden blackbirds were flying backwards and forwards with dry hay and grass in their beaks, whilst my collared doves were romantically cooing  in the parasol pine tree. There was one dark cloud of sadness on the horizon, I may appear to speak of it lightly now, but I was distraught and upset to find that my lovely speckled hen, Deirdre, had died in the night……she had been under the weather for a while and no amount of medicine, molly coddling or special treats had cured her……..I was grateful that she was not in any discomfort any more, but I will miss seeing her race to the food silo every morning, as well as her cheeky bright eyes as she refused to be “put away” at night……

Deirdre just a few days after she came to live with us, in the chicken run, August 2011

If there is one thing that will cheer us all up it has to be cake – a large home-made layer cake filled with oodles of citrus curd buttercream and brazenly decorated with hundreds and thousands as well as those little jellied lemon sweeties you can get from old-fashioned sweet shops. Not an elegant cake as such, but just a big blousey cake, with fresh oranges and nostalgic decorations of childhood years. And the star of this cake for me is the gorgeous buttercream which has a large dollop or three of home-made orange and lemon curd in it; I made the curd a few days ago and the recipe is here: St Clement’s Curd – Orange & Lemon Curd.

Fresh Orange Layer Cake with Citrus Curd Buttercream

This recipe uses a standard Victoria Sandwich sponge recipe with the added ingredients of grated orange zest and some orange juice, as  well as that unctuous buttecream of course.  I can see this cake making an exuberant entrance at a cake and bake stall, afternoon tea, cake club meeting or just as a mid afternoon treat with a cuppa, to brighten up the day a bit. This cake is also being entered into Ruth’s TPW Save the Children Recipe Challenge over on her blog The Pink Whisk. My previous entry for this good cause was posted a week or so ago, and you can visit my other post to read all about this excellent cause here: Maple Syrup Walnut Layer Cake with Fudge Frosting – The Pink Whisk Recipe Challenge & Save the Children.

Fresh Orange Cake with Citrus Buttercream

Print recipe
Fresh Orange Cake with Citrus Buttercream
Serves 8 to 10
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Region British
By author Karen S Burns-Booth
A beautiful light fresh orange cake with a tangy citrus curd buttercream filling and topping.

Ingredients

Cake

  • 4 large eggs, weighed in their shells
  • butter or soft margarine ~ same weight as the eggs
  • caster sugar ~ same weight as the eggs
  • self-rising flour~ same weight as the eggs
  • zest of 2 oranges
  • juice of 1 orange

buttercream

  • 4 ozs softened butter
  • 8 ozs sifted icing sugar
  • juice of 1 orange
  • 4 to 6 tablespoons St Clement's curd

decoration

  • jellied sweets such as oranges and lemons
  • hundreds and thousands

Note

  1. Alternative measurements:
  2. 4 eggs
  3. 8 ounces soft margarine or butter
  4. 8 ounces caster sugar
  5. 8 ounces SR flour

Directions

Step 1 The measurements for this recipe are equal amounts of sugar, flour and fat to the weight of the eggs; therefore, weigh the eggs first – if the eggs weigh 8 ounces, you will use 8 ounces of sugar, 8 ounces of butter or margarine and 8 ounces of flour. If the eggs weigh 6 ounces, all the other ingredients will be 6 ounces – easy!
Step 2 Set oven Gas 4, 160C (fan oven), 180C or 360F: grease and base line the bottom of 2 x 8” sandwich tins – cake tins.
Step 3 Cream margarine or butter together with the sugar, until light and fluffy, then add the grated orange zest.
Beat the eggs, and then add them to the mixture, gradually and beating well after each addition.
Sieve the flour and fold into the mixture with a metal spoon. Add orange juice to the cake mixture to loosen it, it should be soft dropping consistency.
Step 4 Divide equally between the 2 prepared tins and bake for 25 minutes in the middle of the oven.
Remove and allow to cool for 1-2 minutes.
Step 5 Remove from the tins and cool on wire racks, then sandwich the cakes together with the buttercream when cold, to avoid the buttercream melting. Spread the buttercream on the top of the cakes and decorate with jellied sweets and hundreds and thousands. Place on an attractive cake stand or plate, and serve in dainty wedges with freshly brewed tea.
Step 6 To make the buttercream: Add the sifted icing sugar to the softened butter and mix well until thick and creamy; add the orange juice to make a softer buttercream and then add the citrus curd, spoon by spoon until desired consistency has been achieved. Use as above.

Fresh Orange Layer Cake with Citrus Curd Buttercream

That’s all for today, I hope you try this delectable fresh orange cake – I will be back with some thrifty family recipes, a secret recipe, some floral recipes, some book reviews as well as some fishy recipes throughout the rest of the week, bye for now, Karen.

Fresh Orange Layer Cake with Citrus Curd Buttercream

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Comments

    • Karen says

      Thanks! I LOVE making cakes and especially ones with fresh citrus fruits in them, this one was a huge success and all down to lots of elbow work when beating the butter and sugar!! Sending a slice over……

      Reply

  5. Kit says

    I’m really sorry about Deirdre. I hope you are feeling better now. Your orange citrus layer cake looks so beautiful & lovely! When I look at your cake, it makes me feel spring is in the air! I just love the color that brightens up my day. I’m sure it taste delicious too! I would love to try your St Clement curd to go with this sweet cake! Have a sweet day, Karen! Hugs! 🙂

    Reply

  6. Lauren says

    So sorry to hear about Deirdre. I think cake is probably the only remedy for grief. And what a cake! Blowzy is just fine with me–I think it looks much more welcoming that way.

    Reply

  8. A Trifle Rushed says

    Poor little hen, she was pretty.

    I know what you mean about Cake, by the time Lent arrives, I really need to eat lots of it. Your cake looks delicious, I love the idea of using the curd in the buttercream filling.

    Reply

    • Karen says

      I KNOW I am naughty eating cake in Lent, but it was a cake for Deirdre and also other good causes, so I convinced myself it was okay! Thanks Jude. xxx

      Reply

  9. Mo says

    Sorry for your loss.
    The cake look smashing. I used to make something similar for my Dad when I was a teenager – it was his favourite and Mum refused to keep making it 🙂

    Reply

  10. Marie says

    That looks wonderful Karen! I can almost taste it! Sounds very refreshing! I love Lemon curd in between the layers of a sponge cake. It’s my favourite thing to do. xxoo

    Reply

  13. Choclette says

    Who wants an elegant cake when you can sink your teeth into this lovely wonder? Am a convert to using curd with buttercream after I tried it out a few times last year. Really sorry to hear about Deirdre.

    Reply

  18. Charlotte @gofreecakes says

    Really sorry to hear about Deirdre, Karen. I have to say, this cake looks fantastic – I adore curd, and topped with curd and a candied lemon, well that is just heaven to me! I will be making this very, very soon!

    Reply

  20. Dominic says

    How could I have missed this stunning cake? I LOVE orange cake. So good. I too am on a cake-free thing at the moment but I may break it just for this!

    Reply

  21. Rosie says

    Thanks so much for taking part in our campaign to end child hunger. Your recipe is v.much appreciated! Rosie, Save the Children

    Reply

  23. Rainie Bish says

    I’m so sorry to hear about Deirdre. Your cake looks delicious. I traditionally make a lemon cake for easter but I’m going to make this one instead. I really enjoy citrus especially at easter, it makes a lovely refreshing change from too much chocolate

    Reply

    • Karen says

      I agree that citrus cakes do make a nice change from all that chocolate at Easter, let me know how this cake turns out for you and Happy Easter!

      Reply

  26. sairz eastham says

    Ohhh this looks gorgeous!

    I’ll give it a go for tomorrow after tea, Orange and lemon curd – can taste it already LOL

    Reply

  34. Meryl Rees says

    I MUST try this recipe, I love all cakes and bakes that involve lemon in some way so this sounds perfect. It’s also really lovely the way it is decorated, looks so appertizing!!

    Reply

  35. Emily Jane Ann Nelson says

    THIS cake looks so scrummy! I’m always on the hunt for new delicious recipes, especially with two little ones .. My boy loves helping me make cakes and this is one we are going to try xxxx

    Reply

  40. Fiona Matters says

    Thought I’d have a look at what you were making this time last year. Looks absolutely scrumptious. I have a huge weak spot for citrus sponge. I just love the idea of the butter cream icing too! Shared on twitter.

    Reply

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