Orange and creme franchise cake









0:30 Prep | 0:40 Cook | 8 Servings | Easy


Ingredients
  •     250g ctn crème fraîche
  •     3 eggs, lightly whisked
  •     2 oranges, rind finely grated, juiced
  •     375g (2 1/2 cups) plain flour
  •     2 teaspoons baking powder
  •     1/2 teaspoon bicarbonate of soda
  •     200g unsalted butter, chopped, at room temperature
  •     215g (1 cup) caster sugar
  •     150g (1 cup) icing sugar
  •     2 teaspoons milk
  •     Orange zest, to serve
Method

  • Preheat oven to 180C/160C fan forced. Grease a 2.25L bundt pan.

  • Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk together the flour, baking powder and bicarb in a separate bowl.

  • Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large bowl on medium speed for 12 minutes or until very pale and creamy.
  •  Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until the mixture is smooth and combined. Transfer the mixture to the prepared pan. Bake for 35-40 minutes or until a skewer inserted in the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

  • Sift the icing sugar into a bowl. Add the milk, 3 tsp of the remaining orange juice and the remaining orange rind. Stir until combined. Drizzle over the cooled cake. Sprinkle with orange zest.





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