I generally like to give at least one fruit to the kids as a snack in their lunch box. My kids more snack-y types than large meal type. Lately though it’s hard to find any fruits in the grocery section. Most of the berries are obviously not seasonal right now and they have a certain look on them telling us they don’t belong.
Just as rest of the produce diminishes from the shelves, the Citrus fruits take over. I am seeing a lot of Tangerines, Mandarins and Grapefruit. Perhaps a little bit of wait for blood oranges.
Working these citrus fruits into sweet and savory dishes is the best way to keep the kitchen colorful and full of that much needed Vitamin C.
I call this Citrus Cake, The Winter Citrus Cake because it’s made in winter when the fruit is at most flavorful. Citrus deepens the flavor of the Cake and leads complexity and Nuance. Abundance of Orange zest deepens flavor and adds fragrance.
I also make another cake regularly with whole Mandarins but that recipe is for another day.
The Winter Citrus Cake recipe below makes one 8 inch cake or one 9 inch cake. 9 inch cake will slightly short in height. It’s a dense cake with pound cake like texture.
If you like this recipe, you must try this Pistachio Cranberry cake
If you are thinking about something to start your party with try out these amazing Baked Zucchini Parmesan Fritters
If you try this recipe, please do comment and let me know how it turns out.
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the equipment I used in this recipe is available on the links below.
Winter Citrus Cake with Citrus buttercream
- 3/4 Cup Cake Flour
- 3/4 Cup Sugar
- 1/3 Cup Orange or Orange Mango Juice
- 4 Eggs seperated
- 1 pinch Salt
- 1 Tbsp Sugar seperate
- For Buttercream
- 12 Oz Cream cheese Original
- 3/4 Cup Butter unsalted
- 4 -5 Cups Powdered Sugar
- 3 Tbsp Orange Juice strained
- 2 Tbsp Orange zest
- 1 pinch Salt
- Stand Mixer
- 8 inch Cake pan
- For the Cake
- Preheat oven to 350 degrees Farenheit
- Butter and Flour the cake pan.
- Separate the Eggs into Egg yolks and Egg whites.
- In a stand mixer, beat Sugar and Egg Yolks together for about 2 to 3 minutes.
- Add Orange Zest and salt and beat for another two minutes.
- Add the Orange Juice and start adding Flour 1/4 cup at a time.
- The flour should incorporate with butter mixture each time.
- Remove this mixture in a separate bowl. Wash and wipe clean the Mixer bowl. There shouldn't be any water left in the bowl.
- In the Stand mixer, Beat the Egg whites, Salt and 1 Tbsp of Sugar together until the mixture forms stiff peaks.
- Mix the Flour and Egg yolk mixture with the Egg white mixture. Fold gently.
- Pour in the Cake pan and bake for 32 minutes.
- Remove from the oven and let cool for 10 minutes.
- Once cooled, remove on cooling rack and let it come to room temperature.
- Wrap tightly in a plastic wrap and refrigerate for at least 15 minutes to one hour.You can also freeze it for later use.
- After 15 minutes, remove and level the top to make it flat.
- Frost as needed.
- Buttercream Frosting
- In the stand mixer with paddle attachment, cream Butter and Cream Cheese together until fluffy.
- Add powdered Sugar 1/2 cup at a time with mixer running on Stir.
- Once incorporated, run at medium high speed for 2 minutes.
- Add Juice, Zest and Salt and run at medium high speed for another minute.
- If this frosting is too thin, add more Sugar.