Orange You Glad You Did?

I don't know about you, but there are days that just scream "cake" at you.  OK, if you're me, then almost every day screams "cake" at you, but we're not only talking about me now are we?  Now - if you have a decent bakery nearby - it's a simple matter of trotting down there (to burn off calories in advance) and getting a slice or 10 of whatever takes your fancy.  However, if you're not so fortunate, you may be limited to the mass produced, overly cream filled and largely tasteless options served up by the local supermarket and that simply won't do.  I've tried it.  Trust me.

So what do you do when the urge to pull a Marie Antoinette strikes so hard that you can literally feel the pounds moving in on your hips?  Why, you bake of course!  Now, now.  I can feel the vacuum as you all recoiled from your screens in horror.  It's really not as complicated as it sounds.  In fact, I may even have told you the recipe before, but just in case...

First, decide how many eggs you want to use (depending on the size of the cake)

Weigh 6 eggs 

Flour, Sugar, Butter - all the same weight as the eggs

1 teaspoon of vanilla essence
1.5 - 2 teaspoons of baking powder


Cream sugar and butter together until smooth.  Sift flour and baking powder together into a bowl. Add eggs and flour to butter and sugar mix alternating.  Add vanilla essence.


At this point in time, you could just stick this into a dish / cake tin and bake it in a 180 degree C oven for 40 - 50 min and  you'd have a delicious vanilla sponge.  If what you want is a vanilla sponge :-)  


I have to tell you that when the urge hit me a few weeks ago, the day wasn't merely screaming "cake" at me, but it was being rather specific.  Orange cake with orange butter cream frosting to be precise!  So... once you have your cake batter ready, you add the grated zest of 1 - 2 oranges (to taste) using the proper tools.  A regular grater definitely won't do!  Also add the juice from 1 of the oranges.  Once you're sure the batter tastes sufficiently orangey, then put it into the prepared dish and bake.  


Word of warning to the wise... do NOT let the Tipsy Tarts taste the batter.  You need to keep in mind that their taste buds are finely tuned to distinguish between 80% proof vodka and 100% proof jet fuel and that they will end up adding all sorts of things until they can taste it and let me assure you that cayenne pepper and garlic in cake batter is never a good idea!  Nope.  Never!


Once the cake is out of the oven and cooled down, you make your butter cream icing and add orange zest and juice as before until it is all yummy and orangey.  Ice the cake generously (or to preference) and then?  ENJOY!!  I had mine with a cup of good coffee, chilling with my feet up and a good movie.  Believe me... you won't regret taking the time to make something delicious to indulge in!
 

The Tipsy Tarts argued that while cake may have been what my day was yelling at me, "cocktails" was what theirs was yelling at them. Hardly surprising if you consider that their motto in life is "Somewhere in the world it's martini time!" 

They had taken a few shots of vanilla vodka, fresh cranberry juice and a little sparkling lemonade and served it over ice on a few curls of lemon rind.  I was a little afraid to try it while I baked, but it certainly seemed to make them very happy!  Perhaps I'll see what they cook up this weekend?

Until next time...