LOL….. So, there was an earthquake with a magnitude of 5.1 on the Richter scale in my vintage oven… and here is the aftermath….. #wewillrebuild
Hence, I named it, the earthquake cake.
This was supposed to be a beautiful orange butter cake, but for some reason, it turned out to be a disaster. Don’t be fooled by its looks though, as it tasted very good, albeit a bit wet. Only one orange juice and zest was used in this cake and to my delight, the orange flavour was pleasantly strong!
As you can see, it looked a little dense and wet, and it was. The cake fell apart very easily. There was some seriously uneven cooking going on there. But the thoroughly cooked part and the crust, yummmm, absolutely delicious! The texture was very fine and delicate, like some upmarket cake lol…
I would not recommend baking this cake in a loaf pan unless you have a big and powerful oven, like those standing or built-in fan ovens. Round or square cake pans with larger surface area should be good. As this cake is so filling, I would make them in minis or bite-sizes next time, maybe mini loaves, mini muffins or even Madeleines! Can’t wait!
Recipe adapted from Honey Bee Sweet. Makes a full-sized standard loaf.
300g all-purpose / cake flour, sieved
170g caster sugar, adjust to your liking
1½ tsp baking powder
220g salted butter at room temperature
100g low fat sour cream / plain yogurt
70ml fresh milk
Zest of 1 large orange
Juice of 1 large orange
1. Beat butter, sugar and orange zest until light and fluffy.
2. Add in eggs, one at a time.
3. Add in sour cream. Then add in the orange juice.
4. Add in flour and baking powder, alternating with milk.
5. Pour the cake batter into a loaf tin and bake in preheated oven for 45 mins at 180ºC till the crust turns dark brown. Note: Adjust the baking time according to the size of your cake(s) and the power of your oven. A small oven will not handle a huge loaf like this well.
6. Remove the cake from the pan and let it cool on a rack before slicing.