This cake had me coming home early for a week as it made that just in through the door coffee break about a gazillion times better. Made with whole orange and a splash of natural yoghurt, this layered sponge packs a zingy, citrus punch, and is perfect for the summer months. If I had a garden, I would serve this cake in it, with a bottle of white wine in the sun.
The more observant amongst you may notice I tagged this cake as ‘healthy’. This may be a slight case of false advertising as In no way is all the butter, sugar and cream cheese in this cake good for you. However, the frosting contains a generous sprinkling of chia seeds which are an absolute powerhouse in the health stakes, rich in omega 3 and protein. The cake also includes a whole orange so I’m going to class it as one up on the average lemon drizzle.
For the cake
1 orange (thin skinned)
1 tablespoon of thyme leaves thinly shredded
zest of 1 orange
250g golden caster sugar
275g plain flour
2 tablespoons baking powder
1 tablespoon of natural yoghurt
For the chia seed frosting
150g full-fat cream cheese
150g unsalted butter
150g icing sugar
tablespoon of chia seeds
2 tablespoons of orange pulp (left over from the cake)
1. Grease two sandwich tins with butter and dust with a little flour. If you are feeling ultra safety conscious, you could line the bottom of the tin with a circle of baking parchment to help these moist little beauties come out, but I’m not sure its that necessary. Preheat the oven to 180•C.
2. Chop an orange into 1/8s and blitz the whole thing in a food processor, with some thyme leaves, until a pulp.
3. Cream the butter and sugar for the cake together into light and fluffy. Combine the flour and baking powder. Slowly add the eggs, flour and baking powder, alternating one then the other, until you have a light cake mix.
4. Add one tablespoon of yoghurt, followed by most of the orange pulp. I say most, because you should save two tablespoons of pulp for the frosting. Finally add the zest of one orange and give a book mixing in.
5. Split the mixture evenly between the two cake tins, then bake for 30 minutes until a poker comes out clean.
6. Whilst the cakes are baking, you can make the frosting. Cream the butter and icing sugar together until nice and smooth. Add the cream cheese, two tablespoons of pulp and the chia seeds and mix until a smooth-ish frosting. The frosting will never be perfectly smooth because of the pulp. Place in the fridge until needed.
7. One the cakes are completely cool, spread half the buttercream over the top of one of the cakes. I found it easier to pipe the frosting in a generous swirls but you could just as well smooth it on with a spatula. Sandwich the second cake on top and then cover this with butter cream too.