Recipe: Orange cake with chocolate-hazelnut buttercream

Orange cake with chocolate-hazelnut buttercream

Orange cake with chocolate-hazelnut buttercream

This light and airy cake is packed with a citrusy punch and laced with a secret fleur d’oranger centre to cut through the sweetness.

Ingredients

For the sponge:

6oz unsalted butter

6oz caster sugar

3 eggs

6oz self-raising flour

1tsp orange extract

rind of 1 large orange

For the buttercream icing:

3oz salted butter (at room temperature)

6oz icing sugar

2tbsp Nutella

dash of whole milk

orange flower (fleur d’oranger) jam

handful of hazelnuts (toasted)

Method

(preheat oven to 180*c and grease and line 2 round 8″ baking tins)

For the sponge:

  • Cream together the butter and sugar
  • Beat in the eggs one at a time
  • Add the orange extract and grate in the rind
  • Sift in the flour and gently fold in with a metal spoon
  • Diving the mixture between the tins and bake for around 12mins, or until risen and slightly golden – to check if cooked, gently press on the top of the sponge and it should bounce back
  • Remove from tins and leave to cool on a metal rack

For the buttercream icing:

  • Cream together the butter and icing sugar
  • Add a dash of milk to loosen the mixture
  • Stir in the Nutella until well combined

Assembly:

  • Spread orange flower jam over the top of one piece of sponge, followed by half of the buttercream
  • Place the second piece on top and press down gently
  • Spread the remaining buttercream over the top of the cake
  • Garnish with more grated orange rind

*try adding a dash of brandy and a pinch of ground clove for a touch of grown-up luxury.

Orange cake with chocolate-hazelnut buttercream

Orange cake with chocolate-hazelnut buttercream