An unfortunate thing about living in Alaska: you can rarely find things that you truly want. Case and point? I was dying to work with passion fruit this week. I was wanting passion fruit and orange cake, and passion fruit and white chocolate cupcakes. That was my plan. Well, searching around, we have four grocery stores. Three of them didn’t even know what a passion fruit was!! None of them had any. Frozen, fresh, canned, do they have canned passion fruit? Doesn’t matter, they don’t have it here!
So, I decided to go a little crazy and make orange cake with white chocolate butter cream. I’ve never had orange and white chocolate, I know that orange and milk chocolate are heavenly, but I was worried about this combination. I can tell you, it’s much like orange creamsicle, for some reason or another.
I don’t actually have any pictures of my process for the cake, since I had noooo idea what I was doing, but here is my finished project (yeah, a bit messy. Buttercream and I still aren’t on very good terms, although this one turned out awesome, and still hasn’t attempted to separate):
I should have frozen the cake a bit first, but honestly I was in a hurry because it was Mother’s day and I had other things I wanted to do! Like, make these completely delicious scones for my mother for breakfast:
Raspberry. Almond. So amazing. There is only one left, and I assume my boyfriend’s daughter will pilfer it for an after school snack!! If you look in the lower right hand corner, you can see a doggy butt. 😉
Cutting in the butter, pouring in the heavy cream, forming a ball, and cutting into scones!
Originally I was going to use sliced almonds, as they would have looked much neater on top, but, again back to Alaska, there are actually two more dollars a pound than these chopped ones. So, while not aesthetically pleasing, amazingly delicious. See my recipes below!
Orange Cake with White Chocolate Buttercream:
Yields 1 3 layer 8″ cake. Prep time: Varies on your ability to zest! 20-30 minutes. Bake time: 25-30 minutes. Total time: 45-60 minutes.
3 sticks (1.5 cups) of butter
2 cups sugar
2 tablespoons vanilla extract
3 tablespoons orange zest (you could also do half orange oil or extract, if you prefer)
2 cups cake flour
1 cup all-purpose flour
½ teaspoon baking soda
1 ½ teaspoon baking powder
6 tablespoons orange juice
2 sticks (1 cup) of butter, room temperature
2 cups powdered sugar
½ cup white chocolate, melted
(I don’t use a lot of frosting, you may find you want more than this.)
- Preheat your oven to 350 degrees F. Spray 3 round 8-inch cake pans with non-stick spray.
- Beat together butter and sugar together for approximately two minutes. Add orange zest and vanilla, and beat an additional 30 seconds. Add eggs one at a time, beating after each until well combined.
- Add dry ingredients and beat until incorporated.
- Add orange juice and beat 30 seconds.
- Pour into prepared pans and bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Be careful not to undercook this cake!
- In the bowl of a stand mixer fitted with the paddle attachment, or with your hand mixer, beat the butter on medium-high speed for about 2 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in melted white chocolate, mix until incorporated. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- When cakes are completely cooled, smooth frosting onto the top of the bottom tier. Place second tier and frost on the top, place top tier on top of that! Frost the top and sides of cake.
Sometimes it helps to freeze the cakes slightly before frosting, it will cut down on the amount of crumbs attempting to ruin your beautiful frost job!
Raspberry Almond Scones:
Yields: 8 scones. Prep time: 10 minutes. Bake time: 15 minutes. Total time: 25 minutes.
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes.
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup raspberries
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with non-stick spray.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is okay. I definitely suggest fresh raspberries for this recipe. I did use frozen, and they worked fine, but they were already quite smashed (from being defrosted) and then the mixing made their just turn these scones slightly purple. It was odd!
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. If dough is too sticky, add a small amount of flour and mix until it is easier to form a ball. Roll out (I actually use my hands) until it is round and ¼ inch thick. Cut into eight pieces, like a pizza.
- Place scones on prepared baking sheet. Use a pastry brush and brush on the remaining heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds.