Naked Orange & Almond Cake with Poppy Seed Cream Cheese Frosting

By vealam

Ingredients

• For the Cake:
• 1 + 1/3 cups (200g) plain flour
• 1 cup (100g) almond meal
• 3 tsp baking powder
• 1 cup (225g) caster sugar
• 200 g butter
• 4 eggs
• Zest of an orange
• Juice of an orange
• 2 tbsp milk
• For the Frosting:
• 1 stick + 2tbsp (150g) butter, at room temp
• 9 oz (250g) cream cheese, at room temp
• 2 + 1/2 cups (350g) icing sugar (powdered sugar)
• 2 tbsp poppy seeds
• zest of an orange

Details

Servings 6
Adapted from thesugarhit.com

Preparation

Step 1

To make the cake, grease and line 3x 18cm (7inch) cake tins and preheat the oven to 350F/180C.
Place the dry ingredients and the butter into the bowl of a stand mixer, fitted with the paddle attachment, and mix until the butter is broken down into the flour, and looks like breadcrumbs.
Add the eggs, one at a time, while mixing on a low speed, followed by the zest, juice and milk. Turn up the speed, briefly, until everything is combined, and then stop the mixer.
Divide the batter between the three tins, and bake for 18-20 minutes, or until golden brown and springing back when touched.
Remove from the tins and cool completely on a wire rack.
To make the frosting, beat the butter until smooth and fluffy, then add the cream cheese and beat until just combined - be careful not to overmix.
Sift in the icing sugar, and beat until it is just incorporated. Finally, add the poppy seeds and zest and fold them through.
To assemble the cake, place one of the layers on a stand, and top with half the icing, smoothing it right to the edge. Place the next layer on top, followed by the remaining icing, and then the final layer.
With a small palette knife, smooth the edges of the icing around the sides of the cake. Decorate with powdered sugar and flowers, if desired.