Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 4 June 2016

Orange Layer Cake

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One of the Elders recently had a Birthday and I actually knew about it in time to bake him a cake.  Normally I don't find out until it is too late!!  I decided to bake him an Orange Layer Cake and it was the perfect choice!

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When I told him what kind cake it was, he was really excited.  He said he loves orange cakes!  I reckon I was inspired to bake it!

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One of the reasons I chose this particular cake was that it makes a tiny cake, only six inches in diameter, and . . .  I didn't want a lot of cake hanging around here after the fact.  I am a very weak person and I love cake.  As a diabetic, I need to keep temptations like that out of my way as  much as possible.

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Another reason why I chose this cake was because its a very delicious cake!  Moist and buttery, just like a cake should be . . .

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With a beautifully moreish orange buttercream filling and topping.   You can't really go wrong!

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I couldn't really take any photos of it until the morning after.  I hope you don't mind and I hope that you will bake this cake.  Its a delicious cake, simple to make, and goes down a real treat with anyone who I serve it to!

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*Orange Layer Cake*
Makes 1 (6-inch) layer cake 

It was one of the Missionary Elder's Birthdays and I wanted to make him a cake that I knew there would not be a lot leftover for me to indulge in afterwards.  This was the perfect size, and its a delcious cake with a lovely orange flavour and orange buttercream filling and topping. 

For the cake:
115g of butter (4 ounces, or 1/2 cup)
175g of caster sugar (3/4 cup)
175g of plain flour(1 1/4 cups)
1/2 tsp baking powder
2 large free range eggs, beaten
the zest and juice of one large orange 

For the topping and filling:
175g of icing sugar (1 1/3 cups)
75g butter (5 1/2 TBS)
zest of one orange
the juice of orange as needed

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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two six inch layer cake tins and line the bottoms with paper.  Set aside.

Cream together the butter, orange zest and sugar for the cake until light and fluffy.  Beat the eggs into the creamed mixture. Sift the flour and baking powder together.  Fold into the creamed mixture along with the juice of the orange, until well combined.  Divide between the two layer cake tins, smooth the surface.  Bake for 20 to 15 minutes, until well risen and golden.  Don't overbake.

Tip out onto a wire rack to cool completely.  Remove the paper.

To make the topping/filling beat all of the ingredients together using only enough orange juice to give you a smooth spreadable consistency.  Place one layer on a plate.  Spread with half of the icing.  Top with the other layer and then spread the remaining icing over top.    Leave to set before serving.  Delicious!

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Two very happy Missionary Elders!

Casa Costello

Bon Appetit!


  1. This sounds delicious Marie, straightforward but packed with flavour. I'm so pleased to hear that your elder enjoyed it so much. #BakeoftheWeek
    Angela x

    1. Thanks Angela! You are right, straightfoward and packed with flavour! xo

  2. This looks yummy. I'd find it too much temptation, too. Take good care!

    1. Thanks Carol! It is a really good cake! xo

  3. They look like very happy men indeed! And so they should be - Your cake looks wonderfully light and I can almost taste the zingy orange from here. Hope you and Todd are well. Thanks so much for joining in with #BakeoftheWeek x

    1. Thanks Helen! It was very much enjoyed by all! We're both very well thanks! xo

  4. I made this cake today as directed. It was something special and not a bit fussy. Thank you for sharing this fab cake with us.

    1. I am so pleased it was enjoyed! Thank you so much for taking the time to come back and let us know! xo


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