OK, Chinese New Year is long gone but I still have so many mandarin oranges left! So I found a good recipe online and made myself a delicious, rich and buttery marble cake with a delicate orange flavour. Perfect with a steaming cup of coffee or tea I tell you! I like recipes like these. Simple without too many ingredients. Less is more! And by the way, I can never understand people who want to make a BUTTER CAKE and yet are afraid of it being TOO BUTTERY?!? Then what's the point? Go eat a chiffon cake!
So if you are scared of butter, this is not for you. Come on, my motto is, everything in moderation. A slice of butter cake once in awhile is NOT going to kill you. As always, I have to give credit to the original post from pieceofcake, because this is such a wonderful cake! Thank you! To save you the trouble, here is the recipe.
Orange Butter Cake (8 inch round)
227 gram butter – room temperature
200 gram sugar
220 gram flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs
Zest of 2 mandarin oranges
5 tbsp orange juice (freshly squeezed)
1 1/2 tablespoon cocoa powder
- Grease and line an 8” round baking pan. Preheat oven to 175 degree C. Sieve flour, baking powder and salt and set it aside.
- Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest.
- Carefully fold in the flour. Finally add in orange juice. Mix until well combined.
- Take out about 3 heapfuls of the batter and mix in the cocoa powder.
- Turn out the plain mixture into prepared tin. Add in the chocolate batter and make swirls with a skewer or chopstick for the marbling effect.
- Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
- Bake for 50-55 minutes or until cooked through when tested with a skewer.
- Let it cool in the pan for about 10 minutes before transferring it to a wire rack.