If you want a cake which is both beautiful and delicious, then you will want this Moist Orange Cake with White Chocolate Cream Cheese Frosting.
What most people don’t realize is that winter is when local citrus fruits are ripe. Yes, you can usually find lemons and oranges year ’round in the grocery store but these have been picked “green” and trucked in from Mexico or flown in from South America.
The local citrus crops from California and Florida are ripe in the winter months. So if you want the best flavor, buy your citrus in the winter so it is local and has been picked nearly ripe.
And winter is when you will want to bake this Moist Orange Cake to get the best flavor. It is moist, and light. The addition of a White Chocolate Cream Cheese Frosting just puts it over the top. I would add this cake to my holiday dinner menu if I were you. 🙂
Check out Vessy’s recipe for the instructions. Here are the measurement conversions.
For the Cake:
125 grams (4.4 ounces) (9 tablespoons) soft butter
300 grams (10.5 ounces) (1½ cups) sugar
270 grams (9.5 ounces) (2¼ cups) flour
1 teaspoon baking powder
120 milliliters (1/2 cup) buttermilk
100 milliliters (3½ fl oz) orange juice
Zest from two oranges
For the chocolate frosting:
200 grams (7 ounces) cream cheese
150 milliliters (5 fl oz) sweetened heavy whipping cream
100 grams (3.5 ounces) white chocolate
Springform pans (6 inch) (15 cm)
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