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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I've made this cake several times now. The first time, the icing was too soft and it looked somewhat messy. The second time, I did not follow the instructions to the letter and failed to boil the curd long enough thereby creating a sloppy runny mess when I added the second layer. That attempt went into the garbage. And then lastly, I made it for a friend and was able to correct mistakes and check for possible pitfalls. Some tips; use fresh squeezed orange juice that you juice yourself and make sure to taste for bitterness as you will want the flavor to be sweet and citrus-ey; add a teaspoon of baking powder to the icing to make it a bit more manageable; boil the curd until it is set so that it won't run off the sides; decorate with simple orange zest or orange sanding sugar instead of the fussy mess in the photo; and finally, this is a 'next level' recipe and is built to eat from the top to the bottom so that one gets all of the flavors in one bite. Serve the slice top side up and not lying on its side for best results. This last one was massively well received and might have won me a new boyfriend! Dive in and try this one, particularly if it's summer. Happy Baking!
I’ve been making this cake since it first appeared in FC years ago. My tastes may have changed, but I may have to stop making it because it is so sweet! The icing overwhelms it. Next time I may make just the cake. Oh, and today, since it’s winter, I used basil leaves instead of mint to decorate the top. Worked fine.
This is a wonderful easy absolutely delicious cake. With one exception I followed the recipe exactly and the cake was perfect. The exception was that I used lemon curd (already in the refrigerator) for the filling. I used the frosting recipe and not only was it sumptuous it was more than enough for two 9 inch layers. I took this cake to a dinner party and more than one person had two slices for dessert.
I will make this cake again. I plan to try a lemon cake version simply substituting lemon juice and zest for the orange components.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.