Judith’s Orange Cake with Orange Buttercream icing

Preheat oven to 175 C
Prepare two +- 20 to 23 cm layer cake pans by buttering the interiors and lining the bottom with baking paper. I had batter left over with 20 cm pans.
Cooking Time:25-35 minutes\ Servings: 16
Preparation Time: 15 (hahaha)

1 C./225 g butter
2 C./420 g Sugar
4 Eggs
1 tablespoon grated orange rind
2 Tsp. Vanilla Extract
2 3/4 C./358 g Flour
3 Tsp. Baking Powder
1 Tsp. Salt
1 3/4 Cup/ 415 ml Milk and orange juice 50:50
DIRECTIONS
Cream butter together with sugar. Beat in eggs, orange rind and vanilla.
In separate bowl, combine flour, baking powder and salt.
Add to creamed mixture alternately with milk/juice mixture. Pour into greased & papered pan.
Tap pans on table to release any air bubbles before placing in oven.
Bake for 25-35 minutes or until cake springs back when lightly touched in center and a toothpick emerges clean. Time depends on your oven.
Grease two cooling racks (very necessary) and after 10 minutes, loosen the edges with a knife and turn out onto the rack. Cool completely.

Orange buttercream Icing
¾ c/169 g butter, softened
500 g icing sugar
Pinch of salt
¼ cup/59 ml orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla extract
Beat the butter until creamy and gradually beat in the sugar, then the salt. Beat in the orange juice and then beat hard until it is creamy, smooth and fluffy. Stir in the rest of the ingredients. Ice the cake patiently, scooping on a glop at a timer, then spreading with a wet table knife. Stop and re-wet every time the icing starts to lift. You may want to cut a few very thin slices of orange and cure them in sugar for a few hours, but if you know a few days in advance, it would be even nicer to candy some orange peel for decoration. Just make it and dry it, then cut into threadlike strands for décor.
This is a cake so moist you could call it wet, so the surface is very tender. Handle only when cold and leave the paper on the bottom until assembling it. When icing it, really do spread only with a wet knife.
If your kitchen is cold you may have to do as I do and put the bowl in which you are working the butter into a bowl holding warm tap water until the butter starts to soften. Remove it quickly so it doesn’t melt, however.

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