Ingredients - For the cake
1-1/2 cup - refined flour
1 cup - wheatflour
1/2 tspn - baking powder
1/4 tspn - baking soda
3/4 cup - butter
1 cup - sugar
1 tspn - vanilla essence
1/2 cp - orange juice
Now preheat the oven to about 180 deg cel
Beat the butter and eggs (add them one by one)
Add the sugar and beat till creamy
Add the vanilla essence and beat again
Seive the flours and the baking powder and soda
Now slowly mix the wet into the dry till no lumps are left
Prepare a baking dish by greasing it and dusting it with flour, which I always do
Add the batter to the dish and put in the oven for about 35-40 mins
Pls check using a toothpick or whatever that the cake has been done
Let it cool Use a serrated knife to cut the cake into two
Sprinkle the orange juice liberally onto the cake parts and keep them in the fridge
For the frosting
1 cup full cream
2 tbspn orange rind
3/4 cup caster sugar (i had to use 1 cup since sugar in Nairobi is less sweet, God knows why!!!!)
1 tspn vanilla essence
Chill the beater and the utensil for beating the cream in the freezer for about 20 mins
Beat the cream till soft peaks
Add the sugar, orange rind and vanilla essence and beat till stiff peaks
Now to arrange
Take out the two cake slices
Use the bottom of the original cake upside down on the topmost layer of the final cake.
This way the top of the frosted cake is smooth and even.
Use the upper portion first.
Place it on the cake tray or serving platter and spread a thick layer of cream on top of it.
Sprinkle it with chopped orange and rasperies. Be liberal
Now place the other portion upside down, so that the brown and flat side is on top
Now you can cover the whole cake with cream using a spreading spatula
Decorate the top with orange slices and raspberry
This was a refreshingly cool cake. The tangy sweet orange and the sweetness of the cake blended very well and it didnt take too much to finish it. Take care till next time.