Celebrate the flavours of autumn and warm up on cool days with this Orange Cake with Ginger and Dark Chocolate Icing.
250 ml butter
250 ml sugar
500 ml flour
250 ml freshly squeezed orange juice
2.5 ml salt
10 ml baking powder
1 TS orange zest
Preheat oven to 180 degree C (350) and grease and flour two standard cake tins.
Cream butter and sugar for about a minute. Add in eggs and cream again until fluffy and creamy. Add in the sifted flour, baking powder, and salt. If you are using salted butter omit the salt. Finally add in the fresh orange juice and cream or fold lightly – the batter should be fluffy and spongy. Lastly fold in the orange rind.
Bake in preheated oven at 180 degree C for 30-35 min or until done.
Ginger Chocolate Icing:
4cups icing sugar
10 ml Khoisan Tea Organic Ginger Extract
Chaloner Seville Orange Marmelade
Method – icing:
Cream the butter until light and fluffy. Add the icing sugar little by little beating thoroughly. Add the cacao in the same way. Add the Khoisan Tea Organic Ginger Extract and beat well.
Spread the Chaloner Seville Orange Marmelade between the layers and sandwich them together. Spread the Ginger Dark Chocolate icing over the top and sides of the cake and decorate. Let the cake set in the fridge for at least half an hour before eating.
For more information on Chaloner click here.
And to read about Khoisan Tea’s innovative products, click here.