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Orange cake with sour cream icing
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a luscious orange cake topped with tangy sour cream icing - a beloved treat among Taste community!
Ingredients:
  • Melted butter, to grease
  • 50g (1/2 cup) flaked almonds
  • 150g butter
  • 100g (1/2 cup) caster sugar
  • 225g (1 1/2 cups) self-raising flour
  • 185ml (3/4 cup) buttermilk
  • 1 tsp finely grated orange rind
  • 21.00 gm fresh orange juice
  • 125g (1/2 cup) sour cream
  • 45g (1/4 cup) icing sugar mixture
Instructions:
  • Preheat your oven to 180°C. Grease a 20cm round cake pan with melted butter. Spread almonds on a baking tray and toast in the oven for 3 minutes, stirring occasionally, until golden. Set aside.
  • Using an electric beater, cream together the butter and sugar until pale and creamy. Gradually add the eggs one at a time, beating well after each addition until thick and creamy. Alternately mix in half of the flour and buttermilk until just combined. Add the rest of the flour, buttermilk, orange rind, and orange juice, stirring until well mixed. Pour the batter into the prepared pan, level the surface, and bake for 35 minutes or until a skewer comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving. Enjoy on a serving plate.
  • In a medium bowl, combine the sour cream and icing sugar using an electric beater until smooth.
  • Frost the cake with icing, sprinkle toasted almonds on top, and slice into wedges for serving.

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