Tag Archives: orange

SRC: Lavender and Lovage’s Fresh Orange Cake with Citrus Buttercream

Lavender and Lovage Orange Cake-2

For April’s Secret Recipe Club, I was paired with Karen of Lavender and Lovage. Karen is an English cook who loves to share British recipes and French inspired recipes that look AMAZING! Looking through her blog, I was so impressed with all the gorgeous things she’d make for tea time - a quintessential English practise. I definitely need to get more tea time in my life!

She has TONS of amazing looking recipes including these Little Victoria Lemon Daisy Cakes, this Victorian Spring Posy Cake, this sticky Ginger Marmalade Loaf and this beautiful looking fruit salad. She also has a ton of recipes using her mom’s lemon curd and she even has a recipe for strawberry curd! Yum!

Lavender and Lovage Orange Cake-4

I have to admit that I was really only looking at her sweet recipes as I was looking for something to make as a birthday cake for myself and Karen didn’t disappoint. After much debating, I ended up choosing her Fresh Orange Cake with Citrus Buttercream. It’s a variation of her Victoria Sandwich Cake – a sponge cake that can be made into any size that you want as all the ingredients used (butter/margarine, sugar, flour) are the same weight as the eggs used . The original recipe calls for 4 eggs, but I used 3 and it was pretty easy to adapt. I couldn’t quite convince myself to use the full measurements of margarine and sugar, so I reduced them a bit. I debated trying to make this egg free, but I wouldn’t have know how to adapt it given how the recipe is made.

The buttercream originally had lemon curd in it, but it isn’t quite as readily available in Canada as it is in England, so I substituted a mixture of orange zest, lemon juice and limoncello. I added strawberries in the filling and garnished with one on top.

I can’t wait to try this cake – it looks so tasty! I will be sharing it with my coworkers tomorrow morning as my birthday gift to them, so I’ll get the final verdict then!

Lavender and Lovage Orange Cake-1

Lavender and Lovage’s Fresh Orange Cake

3 free range eggs (215 g)
200 g of margarine
150 g of castor sugar (I used normal white sugar that I made finer in my magic bullet)
215 g of flour (I used a mixture of brown rice, sorghum (~2/3 of the weight) and tapioca and potato starch (~1/3 of the weight)
1 tsp. xathan gum
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Zest of two oranges
Juice of one orange (probably could have used two)
1 tsp. apple cider vinegar

  1. Preheat your oven to 350F and grease and line two 6″ cake pans.
  2. Cream margarine and sugar together until fluffy.
  3. Add orange zest. Add eggs one at a time until fully combined.
  4. In a separate bowl, whisk together the flours, gum, leavening and salt. Shift flour into the fat and fold in.
  5. Mix in orange juice and vinegar.
  6. Divide evenly between both pans and bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Let cake sit in the pan for a couple minutes before removing to cool on a cooling rack.
  8. Once cool, frost with buttercream icing.

Citrus Buttercream Icing

4oz margarine
8 oz icing sugar
Zest of half an orange
Orange Juice
Lemon Juice
Limoncello

  1. Cream margarine and icing sugar.
  2. Add orange zest and a mixture of orange juice, lemon juice and limoncello (one tbsp at a time) beating until you reach the desired consistency.
  3. Frost cake once it’s cool.

Karen, it was truly a pleasure to look through your blog with all your delicious recipes and gorgeous photos! I felt that I really learned about British Cuisine and look forward to trying more of your recipes!

Lavender and Lovage Orange Cake-3

Please check out the rest of Group D’s recipes below!


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Gluten, Dairy, Refined Sugar and Soy Free Orange Ginger Honey Cranberry Upside Down Cake

GF Cranberry Upsidedown Cake-1

A few days after Christmas, I got the flu, which then morphed into viral bronchitis (fun, eh?), so I haven’t spent that much time making anything other than tea and chicken soup. However, I was really itching to bake something before I go back to work, so I thought: “why not make something that is full of cold-fighting ingredients, so it doesn’t make me feel worse?” (Any excuse works when it comes to me justifying my desire to bake!) ¬†Things like:

  • Honey – can soothe sore throats, is full of antioxidants and is anti-bacterial (source)
  • Oranges & cranberries – contain vitamin C, which helps you fight colds (source – a book written by my favourite chemist, Linus Pauling. Yes, I am a nerd.)
  • Ginger – is an antihistamine and decongestant (source)
  • Coconut oil – helps your immune system and isn’t soy. (source)

Since sugar is known to not help your immune system, I wanted to reduce the amount used and use honey instead for its illness fighting properties. I did include a small amount of unrefined granulated sugar as I know that cakes get part of their fine crumb from granulated sugar. Plus, I’ve never really baked with honey so I didn’t want to stray too much from the original recipe.

GF Cranberry Upsidedown Cake-3

The cake turned out quite well – it wasn’t overly sweet, the cranberries and orange flavour played off each other wonderfully, the cranberries were sufficiently goopy and delicious (look at the edge of the cake – upside down cakes can’t get better than that!) and the cake texture is moist and delicate. It wasn’t overly ginger-y, so if you like ginger, please feel free to add more!

I’m pretty sure that you can make this recipe to be egg free easily – either add two egg replacers or increase the xanthan gum to 1 tsp, add an extra tsp. of baking powder and increase liquid by ~ 4tbsp or until your batter reaches the desired consistency. If you try this, please let me know!

The cake was inspired by this honey cake from Free From Kitchen. The upside-down-ness was inspired by this Cranberry Upside-down Cake by The Daily Dietribe, this cake from Hungry Cravings and the pineapple upside down cake in the Joy of Cooking.

GF Cranberry Upsidedown Cake-2

Gluten, Dairy, Refined Sugar and Soy Free Honey Orange Ginger Cranberry Upside Down Cake

For Cranberry Upside-Down-ness
~ 3 tbsp coconut oil
1/3 c. honey
Grated fresh ginger (~ 1/2″ x 1″ knob, more or less to taste)
1 – 2 tbsp. sucanat
1 package fresh cranberries

For Cake
45 g brown rice flour
40 g sorghum flour
20 g millet flour
30 g sweet rice flour
40 g tapioca starch
1/2 tsp. xanthan gum
2 tsp. baking powder
Pinch of Salt
100g coconut oil
150g honey
35 g sucanat
1 tbsp. orange zest
1 tsp. grated ginger
1 – 2+ tbsp freshly squeezed orange juice
2 tbsp. almond milk
2 large eggs

  1. Preheat oven to 350F.
  2. Place the 3 tbsp. coconut oil in a 9″ cake pan and place in the oven until melted (about a minute). Swirl around to coat the bottom.
  3. Combine honey, ginger and sucanat in a measuring cup. Pour into pan and spread out over the coconut oil.
  4. Place pan back in oven, stirring every few minutes until sugar mixture bubbles a lot. Remove from oven.
  5. While pan is heating, wash cranberries and remove the gross ones. Once pan is out of oven, spread cranberries over pan until it is entirely covered in a single layer. Set aside.
  6. Zest orange and squeeze the juice out of one half. Grate the ginger.
  7. Whisk together the flours, xanthan gum, baking powder and salt.  Set Aside.
  8. In a small saucepan, mix together the coconut oil, honey and sucanat. Heat up, stirring, until the sugar starts to dissolve. The coconut oil will stay separate from the honey and that is okay.
  9. Pour mixture into bowl of a stand mixer. Add zest and ginger.
  10. Alternate adding flour with the orange juice/almond milk, adding more liquid if needed. Beat until combined. Don’t over beat as you’ll end up with channels in your cake like I did.
  11. Add eggs one at a time and beat until smooth.
  12. Scrape into pan over cranberries and spread evenly.
  13. Bake in oven for 25 – 35 minutes or until an inserted toothpick comes out clean. Place a pan on the rack below to catch any drips.
  14. Let cool for a few minutes on a rack before placing a serving plate over the pan and inverting. Remove pan and let cool.
  15. Enjoy!

GF Cranberry Upsidedown Cake-4

What do you do for sweets while sick?

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