Servings: eight to ten.
This is my mother’s recipe, which I always requested (and got) for my birthday. I love to eat this cake with a cup of Earl Grey tea. Leave yourself plenty of time to frost the cake; it works best if filled and then refrigerated before frosting. Remember to zest your oranges before juicing.
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Spread the filling.
Apply a thin layer of frosting with an icing spatula.
I didn't use the icing recipe for this, but the cake and filling were very good. Not too sweet and very refreshing. You don't need nearly as many oranges as they recommend. 3-4 decent sized ones should get you 2c of juice.
This was delicious from the cake, to the ganache, to the frosting. However, it was super sweet. I actually reduced the sugar significantly. Instead of 1.5 cups I used 1 for the cake, instead of 4.5 cups for the frosting I used 1 and it was still terribly sweet. Maybe the oranges I used were extra sweet. I will make it again with less sugar in the ganache because it is a worthwhile recipe. With less sugar it is a solid 5 stars. Don't be intimidated by all of the steps it actually does not take that long to make the longest part of the process is waiting for the cake and ganache to cool!
Filling is so good
Can vegetable shortening be sustituted in this recipe?
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