The time has come for cake! In the last month we have moved house, celebrated G’s birthday, sent out birthday invitations for the littlest person in the house, and…drum roll… Low FOMDAP.com turned 1! Hard to believe, kind of exhausting, but I wouldn’t have it any other way.
I have been sitting on this recipe for over a year, waiting for my dodgy-oven situation to resolve. I have now happily discovered that the ovens in our new kitchen (yes, there are 2) not only steam the best rice, but they also bake like a dream. I’m a very happy cook.
I love to bake with buttermilk. It seems to make for a tender and more stable crumb in cakes and muffins. If lactose is a problem for you, as it is for me, the ¾ cup of buttermilk is not likely to be problematic. However, if you prefer, an alternative would be ¼ cup (60ml) lactose free plain yoghurt and ½ cup (125ml) lactose free milk.
This cake is iced with a very simple glace icing that dries to a firm crust. Just be careful to heat the icing gently until a pourable/spreadable consistency or else it can become grainy. Quickly spread the icing, dipping your knife in hot water to help, and then try not to fiddle with it too much.
125g soft butter
¾ cup castor sugar (I like to use raw/golden castor sugar)
zest and juice of 1 orange
½ teaspoon vanilla extract
1 ¼ cup rice flour (I like to use brown rice flour, or a mixture of brown and fine white rice flour from the Asian grocer)
½ cup corn flour
¼ cup tapioca starch
1 ½ teaspoons baking powder
½ teaspoon bicarbonate soda
¾ cup buttermilk
1 cup icing sugar
1 teaspoon soft butter
1 tablespoon orange juice
Preheat oven to 180°C (160°C fan forced).
Place a piece of baking paper over the base of a 20cm round springform cake tin, then secure the side onto the base, leaving the excess baking paper in place. Grease the sides of the tin with butter or oil.
Using electric beaters, cream the butter, sugar, orange zest, and vanilla together until pale and creamy. Beat in eggs one at a time.
Sift dry ingredients into a large bowl then blend with a whisk. Measure ¼ cup (60ml) of orange juice, reserving 1 tablespoon for the icing, and stir into the buttermilk; add to the dry ingredients with the butter and egg mixture and fold together to form a smooth batter. Spread into the prepared tin.
Bake 50-60 minutes until it tests done with a skewer. Stand in the tin 10 minutes before removing the sides and base of the tin and placing the cake onto a wire rack. When the cake is cool, spread the top with icing.
Combine all ingredients in a heat proof bowl. Place the bowl over a saucepan of simmering water and gently mix until it forms a thick but spreadable consistency. Quickly pour onto the cake and spread over the top.