Ingredients
- 1 cup caster sugar
- 320g unsalted butter
- 2 tsp vanilla paste
- 2 oranges, zested
- 6 large free range eggs
- 1 cup honey
- 1 cup butter milk
- 4 cups self raising flour
Orange cream cheese
- 200g cream cheese, room, sliced in half
- 1 tbsp flaked toasted almonds
- 2 tbsp caster sugar
- 2 tbsp orange water
Garnish
- 5-6 fresh figs
- 1 tbsp flaked toasted almonds
- 1 tsp honey
Method
- Pre heat the oven to 180C( fan forced). Line and grease 2 spring form cake tins and set aside.
- Attach the beater attachment to your KitchenAid mixer, cream the butter, caster sugar and vanilla paste together until light and fluffy.
- Add one egg at a time, beating in-between. Follow by adding the honey and butter milk.
- Turn off the mixer and fold in the flour
- Divide the batter between the two cake tins and bake for 45-50 minutes or until a skewer comes out clean when tested. Allow the cakes too cool on a cooling rack.
- When you're ready to serve, attach the beater attachment to your KitchenAid mixer and beat the cream cheese, thicken cream and caster sugar together until it is light and fluffy. Pour in the orange water and beat until well combined.
- Place one of the completely cooled cakes onto a serving plate, add a couple of dollops of the orange cream cheese and spread out. Place the 2nd cake on top and cover with the remaining orange cream cheese.
- Garnish with the figs, a sprinkle of flacked toasted almonds and a good drizzle of extra honey.
- This cake is best assembled and served straight away.
