Orange Raspberry Cake with White Orange Chocolate Buttercream

• Produce

  • 1 Lemon, Zest of
  • 2 Oranges, Zest and juice of
  • 1 Pink and orange food dye
  • 250 g Raspberries, frozen

• Refrigerated

  • 5 Egg
  • 5 Egg whites

• Baking & Spices

  • 2 tsp Baking powder
  • 625 g Castor sugar
  • 180 g Plain flour
  • 100 g White chocolate

• Nuts & Seeds

  • 60 g Almonds, ground

• Dairy

  • 640 g Butter

• Other

  • ½ tsp natural orange flavour

Found on alittlecakespot.com

Description

Ingredients

• 190g butter, room temperature
• 160g caster sugar
• Zest and juice of 2 oranges
• 3 eggs
• 180g plain flour
• 2 tsp baking powder
• 60g ground almonds
• 250g frozen raspberries
• 2 eggs, plus 2 eggs yolks
• 165g caster sugar
• 80g chilled butter
• Zest of 1 lemon
• 5 egg whites
• 300g caster sugar
• 370g butter, cubed
• 100g white chocolate, melted
• ½ tsp natural orange flavour
• Pink and orange food dye (I used Americolor deep pink, super red and orange)

Directions

• Preheat oven to 170 degrees celsius. Grease two 6 inch cake tins and line with baking paper.
• Beat butter and sugar until light and fluffy.
• Add orange zest and juice and continue beating.
• Add eggs one at a time until combined.
• Add sifted flour, baking powder and almond meal, and stir until just combined.
• Divide between cake tins and bake for 35 minutes.
• Allow to cool in cake tins.
• Heat raspberries in a medium saucepan over a low heat until soft.
• In a food processor, puree raspberries.
• Pass raspberries through a fine mesh sieve to remove seeds and return to the saucepan.
• Add eggs, sugar, butter, and lemon zest, and whisk continuously over a low heat until thickened.
• Strain through a clean sieve and refrigerate.
• Heat egg whites and sugar in a heatproof bowl over a pot of simmering water (make sure the water is not touching the bowl). While continuously whisking, use a candy thermometer to monitor the temperature of the mixture. Heat the mixture to 60-70 degrees Celsius.
• Transfer the egg white mixture to the bowl of an electric stand mixer. You can do this with a hand mixer, but it does get rather messy. With the whisk attachment, beat the meringue at a high speed until it is thick and glossy and stiff peaks form.
• Switch over to the paddle attachment, and reduce mixer to a medium speed. Add butter one cube at a time, and mix until incorporated. The mixture may start to look curdled, but just keep mixing!
• Once you have a luscious smooth frosting, carefully add the melted white chocolate in a thin stream while continuing to beat. Add orange flavour, turn the mixer to a low speed and continue beating for another 5 minutes.
• Cut each cake in half so that you have 4 layers. Place the first layer on a serving dish or cake board.
• With a 1.5cm round piping tip, pipe a dam around the edge of the cake.
• Fill half way up the dam with a layer of buttercream and then top with a layer of raspberry curd. Repeat for all layers.
• Set aside two bowls with half a half a cup each of buttercream. Colour one bowl pink (I used a combination of Americolor deep pink and super red) and one bowl orange (I used Americolor orange).
• Cover the cake with the white buttercream and smooth the sides and top with a cake scraper.
• Using a small offset spatula, add small amount of orange and pink buttercream to the bottom half of the cake, then smooth with a cake scraper to create a watercolour effect.
• Using an open star piping tip, pipe a combination of pink, orange and white stars on the outer aspect of the top of the cake to create a wreath.
• You can leave the cake as it is now, or be creative and decorate as you wish - I just added a few cheeky macarons!