Being the baking maniac that I am I thought I would throw a little party for my friends to celebrate this my time in food writing, as many of them complain about all the cakes they see in their newsfeed that they never actually get to try.
I baked baklava, banana loaf (with a whole banana in the middle), mini chocolate and raspberry tarts, banoffee pie, strawberry tart with creme patissiere, and this wonderful orange and cream cheese cake. 
Orange and Cream Cheese Cake
- Total Time: 45 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A zesty orange cake with a smooth cream cheese frosting. Perfect for potlucks or a special treat.
Ingredients
- 1 cups (237 ml) butter
- 1 cups (237 ml) caster sugar
- 2 eggs
- 1 cups (237 ml) plain flour
- 2 tsp baking powder
- 1 tbsp quark (plain)
- 3 tbsp orange juice (freshly squeezed)
- 1 cups (237 ml) cream cheese
- 2 tbsp icing sugar
- 2 tbsp orange juice (freshly squeezed)
- orange peel for decoration
Instructions
- Preheat oven to 356°F (180°C) and grease a circular cake form.
- Cream together the butter and sugar until light and fluffy.
- Gently fold in the eggs until thoroughly mixed.
- Sieve in the flour and baking powder, then fold in the quark and orange juice.
- Pour batter into the prepared cake form and bake for 20–25 minutes, or until a skewer comes out clean or the sponge bounces back when pressed.
- Remove from oven and let cool on a rack.
- For the frosting: Mix together the icing sugar and cream cheese.
- Once the cake is cooled, spoon the frosting on top and spread.
- Squeeze some orange juice on top and add the orange rind/peel to the center for garnish.
Notes
- To ensure even baking, use a springform pan for easy cake removal.
- For a tangier frosting, increase the amount of orange juice to 3 tablespoons.
- Leftover cake can be stored in the refrigerator for up to 3 days, covered tightly with plastic wrap or in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Can I use bottled orange juice instead of fresh oranges?
Fresh orange juice and zest give this cake a much brighter, more natural flavor. Bottled juice tends to taste flat in baked goods, so fresh is worth the effort here.
How do I keep the cream cheese layer from sinking?
Make sure your cream cheese is fully softened to room temperature before mixing. A smooth, lump-free batter holds its position better during baking.
How long does this cake keep in the fridge?
Stored in an airtight container, it stays fresh for up to 4 days in the refrigerator. The flavor actually improves after a day as the orange infuses through the cake.
