Ingredients
- 2 oranges, juice and grated zest reserved
- 2 cups unbleached all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 4 ounces unsalted butter
- 1 1/2 cups granulated sugar, plus extra for syrup and dusting
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 3 eggs
- 1 cup buttermilk
Preparation
Step 1
Preheat oven to 350F.
Butter a 9" or 10" cake pan, line bottom with parchment paper, butter again and flour bottom only.
In a small saucepan, add half of the zest and juice to make a simple syrup by adding 3 tablespoons of sugar and 1/3 cup of water. Heat until the sugar dissolves. Set aside.
In a separate mixing bowl, sift together the flour, salt and baking powder. Set aside.
In standing mixer, cream the butter and sugar together until light and fluffy. Add both extracts and continue until blended. Add eggs, one at a time, and incorporate well after each addition.
Slowly add dry ingredients and buttermilk in three alternate batches.
Fold in the remaining zest and juice. Pour batter into pan.
Bake cake for 45 to 50 minutes or until tester comes out clean. The cake will begin to shrink away from the sides of the pan when done.
If top is getting too brown, lightly cover with foil tent.
Cool cake for about 5 minutes. When still warm, spoon the orange syrup over the top and down the sides of the cake while still in the pan. Sprinkle with granulated sugar. Cool completely before removing from the cake pan. Carefull invert and invert again so cake sits upright on plate. Do not refrigerate or cover tightly as sugar topping will dissolve.