1 whole orange
3 extra large eggs, at room temperature
½ cup (125 ml) butter, melted
¼ cup (60 ml) canola oil
1 cup (250 ml) buttermilk, warmed
1 x 600 g Ina Paarman’s Vanilla Cake Mix
125 g butter, at room temperature
250 g medium fat cream cheese or smooth cottage cheese
zest of 1 orange
3 – 4 T (45 – 60 ml) orange juice
1 x 250 g Ina Paarman’s Vanilla Icing Kit
¼ cup (60 ml) almond flakes, lightly toasted
In a small pot, half cover the orange with water. Cover with a lid and boil the whole orange slowly for 1 hour.
Allow to cool slightly, then using a sharp knife or a mezzaluna, chop the whole orange (skin and all) until it has a medium/fine texture.
Keep on one side.
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Butter 2 x 20 cm pans generously and line with baking paper.
Beat eggs, melted butter and oil together for 1 minute.
Add warmed buttermilk and beat in.
Add chopped orange and stir in.
Add dry ingredients. Fold in by hand using a spatula.
Scrape mixture into prepared pans. Bake for 25 – 30 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cakes in the pans for 10 minutes. Turn out onto a cooling rack. Do not ice until the cakes are completely cold.
Orange Cream Cheese Icing
Cream butter until soft.
Add cream cheese and beat until smooth.
Add half of the orange zest and all the juice and beat in briefly.
Add Icing Mix and fold into mixture or beat in on slow speed until evenly blended.
Add a little more orange juice to soften if the icing is too firm.
Divide the icing in two and sandwich the cakes together with one half and spread the remaining icing on top.
Sprinkle over toasted almonds and orange zest.