Sometimes all you need is a good old-fashioned tea cake with a thick layer of icing on top. This buttermilk cake was made for an afternoon tea, chock-full of chocolate chips and topped with an orange-flavoured butter icing. It was simple but satisfying. The buttermilk cake in this recipe has become one of my go-to recipes for when I want to whip up a cake that's fairly easy. It's an incredibly forgiving recipe, since the buttermilk ensure that the cake stays rich and moist even if you forget about it and leave it in the oven too long like I did.
Interestingly (in a bad way) my icing curdled when I added orange juice to it, and I figure it was because I am super lazy and was whipping my butter when it was still really cold (thanks to my powerful kitchenaid), so I melted another 2 tbsp of butter and whipped it into the mixture, which seemed to fix it up. I'm always a fan of any tips that can stop me from having to throw away wasted ingredients!
On to something very exciting; for the longest time I've been a HUGE fan of the wonderful blog Call Me Cupcake! by Linda Lomelino. She bakes the most beautiful creations and takes stunning photographs, it's the kind of work that I aspire to create. Her pink rainbow cake was one of the first ombré cakes I ever saw, and inspired me to create my favourite cake. So you can imagine my excitement when I heard that an English version of her first book, Lomelino's Cakes : 27 Pretty Cakes to Make Any Day Special was finally being published AND I had the opportunity to share a copy of the book with you. That's right, my very first cookbook giveaway! It's an absolutely gorgeous book, full of the prettiest looking cakes I've seen in a while and plenty of handy tips for making beautiful cakes. P.S. For those of you interested, the book will be on sale in bookstores from November 11th (that's today!).
|From Lomelino’s Cakes by Linda Lomelino, © 2014 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com|
This giveaway is now closed! Thanks everyone who entered, come back tomorrow to check if you're a winner!
Chocolate Chip Buttermilk Cake with Orange Icing
(adapted from this Gourmet Traveller recipe)
For the cake:
165g (about 1.5 sticks) butter (I used salted, if using unsalted add a pinch of salt to your flour mixture), softened
220g (1 cup) sugar (I used caster/superfine)
2 eggs, room temperature
1 tsp pure vanilla extract or vanilla bean paste
200g (about 1.5 cups) plain/all-purpose flour
100g (about 3/4 cups) self-raising flour
1/4 tsp bicarb (baking) soda
220ml (about 1 cup minus 2 tbsp) buttermilk (or milk mixed with 1 tsp lemon juice)
1 cup milk or dark chocolate chips
- Preheat oven to 170°C (340°F) and grease and line a 21cm or 23cm round cake tin (7 inch or 8 inch, baking time will vary) /or a 20cm square cake tin with baking paper.
- Mix flours and baking soda in a bowl together and set aside
- Place butter and sugar in a large mixing bowl and beat on high with an electric mixer until light and fluffy.
- Add eggs one at a time, beating to combine.
- Add vanilla and beat to combine.
- With the mixer on low speed add half the flour mixture, follow by half the buttermilk mixture. Repeat with remaining flour and buttermilk. Mix until just combined.
- Fold in chocolate chips and pour mixture into prepared tin. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. (I used a 21cm round tin and it took about 70 mins)
- Cool in tin for 10 minutes then carefully remove from tin, cover with a tea towel and cool on wire rack before serving.
For the icing:
150g (1 & 1/3 sticks) butter, at room temperature
2 cups (250g) icing/confectioner's sugar, sifted
About 1/4 cup orange juice, adjust to taste and texture
- Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy.
- Gradually add icing sugar and continue to beat until combined and smooth.
- Adding orange juice and beat, adjust to taste and texture (if the mixture becomes too runny, add more icing sugar).
- Spread a thick layer of icing over the top of the cake using a spatula. Serve immediately or can be stored in an airtight container at room temperature for a couple of days.