by Giulia Melucci
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Giulia Melucci's Notes:
Expand1/2 cup unsalted butter, very soft Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
2 teaspoons orange zest Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1/4 cup freshly squeezed orange juice Ask a question about this ingredient
1 1/2 cup all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
Preheat oven to 350 degrees. Butter an 8 inch baking pan.
Ask a question about this stepBeat the butter, sugar, and orange zest in a large bowl until creamy. Use an electric mixer if you have one.
Ask a question about this stepAdd eggs one at a time, then the sour cream and orange juice followed by the dry ingredients mixing until just combined.
Ask a question about this stepPour mixture into prepared pan and bake in the center of the oven for 30-35 minutes.
Ask a question about this stepLet cool in pan for 10 minutes, then invert onto serving plate.
Ask a question about this step8 ounces cream cheese, softened Ask a question about this ingredient
4 tablespoons unsalted butter, softened Ask a question about this ingredient
1 cup confectioners sugar Ask a question about this ingredient
1 tablespoon fresh orange juice Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
Beat the cream cheese and butter with an electric mixer if you're lucky enough to have one, if you're not, have courage, the job can still be done.
Ask a question about this stepAdd the sugar, the orange juice, and vanilla, then the sour cream. Cover and refrigerate until firm enough to spread on cake. About 10 minutes.
Ask a question about this stepi forgot the baking soda!!! But it still turned out fantastic!! as a topping i used meringue and my family couldn't stop eating them!!!! :) thank you so much for the great recipe!!
I made this today, thank you!!!! The frosting is truly addictive. I did substitute 1/4 cup of flour with ground almonds and added some toasted slivered almonds to the top.
I confess I used a food mixer, I held out for years without one, but I'm baking too much recently to do it all manually.
It also worked well with milk, I had no sour cream.
Loved it. Used a little bit of pineapple rum in the cake (didn't have enough OJ) and homemade whipped cream instead of sour cream in the icing. My batter ended up being a little doughy, but it was still fantastic, and very easy to whip up (with an electric mixer...).
Giulia, have you made this with lemons? I lovelovelove lemon, sweet & tart, and orangey, wonderful citrus flavors.
If you, or anyone, has done this, please let me know how it is so I don't waste my ingredients. I know the sugar would most likely have to be increased.
I'm sure it would be great with lemons. I don't even think you'd need to add more sugar. G.
jenny,
this sounds lucious. have you tried the nigella lawson (adapted from claudia roden) clementine cake? it's fabulous -- basically boil up clementines for about 2 and a half hours and mix with ground almonds and butter.
This is an amazing recipe - very simple yet it always gets noticed! I think it's the perfect desert -- I love orange flavored cakes and pastries, and there aren't too many recipes. I have wondered about adding a teaspoon of orange extract into the batter, in addition to the juice, to intensify the flavor... Thanks for a great recipe, Giulia!
I love this recipe and the idea of mixing it all by hand!
This looks delicious Giulia. May I borrow your clever phrase? I cook "Pioneer-Style" all the time in my electric mixer-free kitchen.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Great simple recipe! The cake is so moist! Used a pink grapefruit and coconut lime glaze instead. All my party guests love it! And I substituted the sour cream with natural plain yoghurt. It's great for an afternoon tea cake:)