I made this cake up for Mother’s Day for my wonderful mother. She was craving an orange cake and I was happy to oblige.
This sponge has the base of a vanilla sponge with some sneaky orange zest and juice to make it zing.
What you’ll need:
350 g cake flour
320 g white sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 cup almond milk
½ cup sunflower/canola oil
1 TBS apple cider vinegar
2 tsp vanilla essence
2 oranges, zested and juiced
1 orange (zested and juiced)
250 g vegan butter or margarine
500 g icing sugar
3 TBS almond milk
120 g macadamia nuts
3 TBS castor sugar
How to do it:
- Preheat the oven to 180° Spray 2 cake tins with nonstick spray and line the bottoms with baking paper.
- In a medium sized mixing bowl, sift together the flour, baking powder, bicarb and salt.
- Add the sugar, milk, oil, vinegar, vanilla and orange zest and juice. Using a hand whisk, mix it together until it is just combined. Don’t over mix, it doesn’t have to be completely smooth.
- Divide the batter equally between the two pans and bake for 30 minutes or when a toothpick inserted comes out clean.
- Let the cakes cool on a wire rack while you make the icing.
- Make sure your butter is at room temperature, you want it soft but not melted.
- Beat the butter in a stand mixer with a whisk attachment until light and fluffy.
- Add the sifted icing sugar a little at a time until it comes together. When all the icing sugar is incorporated, keep beating while you add the orange zest and juice.
- When it has come together, if it is still a bit thick, keep beating while adding the almond milk.
- When your cakes are completely cool, ice as desired and top with your toasted macadamia nuts.