Who says you need to get married to make a wedding cake for yourself? This is my treat for myself. I made a mini orange infused loaf cake, cut into two layers and filled with fresh cherries and cherry jam, and delicious thin layer of buttercream frosting. This one isn't too decadent in the frosting department, but just a right amount to bring the whole cake together. I indulged in a slice at each meal, and it took a total of 3 days to complete. Take my advice, bake the cake for yourself, treat yourself well and find back that childhood gleeful joy!
The Recipe
Ingredients
1 cup all-purpose flour (maida)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup castor sugar
½ cup butter, room temperature
1 tbsp olive oil
2 tsp orange zest
½ cup orange juice
½ cup milk
1 tsp vanilla essence
3-4 tbsp cherry jam (I used Sowhyte)
1 cup pitted and chopped cherries with a pinch of salt and sugar, set aside
Buttercream frosting:
1 cup icing sugar
½ cup soft butter
Pinch of vanilla extract
1-2 tsp milk if needed
½ tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup castor sugar
½ cup butter, room temperature
1 tbsp olive oil
2 tsp orange zest
½ cup orange juice
½ cup milk
1 tsp vanilla essence
3-4 tbsp cherry jam (I used Sowhyte)
1 cup pitted and chopped cherries with a pinch of salt and sugar, set aside
Buttercream frosting:
1 cup icing sugar
½ cup soft butter
Pinch of vanilla extract
1-2 tsp milk if needed
Instructions
Preheat the oven to 180C
Grease and flour a 7” loaf tin
Whisk the flour, salt, baking powder, baking soda and set aside
In a large mixing bowl, cream butter, vanilla and sugar for 3-4 minutes
In a jug mix the vanilla and milk together and set aside
With a wooden spoon or spatula, alternate adding flour and milk mixture – 4-6 times
Then fold in the dry ingredients to just combine
At the end fold in the orange juice
Pour into the prepped tin
Bake for 25 minutes
Remove onto a cooling rack and allow to cool completely before removing from the tin
Buttercream frosting:
Whisk together until combined, adjusting milk and adjust as required
Assembly:
Slice the cake lengthwise using a sharp breadknife and ensure equal layers
On both inner sides of the layers, apply the cherry jam generously
Then spread half the buttercream frosting on both sides
Place all the cherries onto the bottom layer
Then fasten with the top layer gently
Spread the remaining frosting over the top and sides and spread out a thin layer with a flat spatula
Place the cake in the fridge for a 15-30 minutes to let it all set
Slice carefully before serving
Grease and flour a 7” loaf tin
Whisk the flour, salt, baking powder, baking soda and set aside
In a large mixing bowl, cream butter, vanilla and sugar for 3-4 minutes
In a jug mix the vanilla and milk together and set aside
With a wooden spoon or spatula, alternate adding flour and milk mixture – 4-6 times
Then fold in the dry ingredients to just combine
At the end fold in the orange juice
Pour into the prepped tin
Bake for 25 minutes
Remove onto a cooling rack and allow to cool completely before removing from the tin
Buttercream frosting:
Whisk together until combined, adjusting milk and adjust as required
Assembly:
Slice the cake lengthwise using a sharp breadknife and ensure equal layers
On both inner sides of the layers, apply the cherry jam generously
Then spread half the buttercream frosting on both sides
Place all the cherries onto the bottom layer
Then fasten with the top layer gently
Spread the remaining frosting over the top and sides and spread out a thin layer with a flat spatula
Place the cake in the fridge for a 15-30 minutes to let it all set
Slice carefully before serving
