•½ C butter
•1 C sugar
•½ C buttermilk
•1½ Tsp orange essence
•½ Tsp vanilla essence
•1 Tsp orange peel
•2 C all purpose flour
•1 Tsp baking powder
•½ Tsp baking soda
•2/3 C orange juice
•1 C Chilled heavy whipping cream
•3 Tbsp confectioner’s sugar/icing sugar
•½ Tsp orange essence
•Orange slices and orange rind for decoration
1.In a mixing bowl, cream butter and sugar until fluffy. Beat in the buttermilk and essence. Add the orange peel.
2.Combine the flour, baking powder and baking soda.
3.Add the flour to the creamed mixture alternately with the orange juice, beating well after each addition.
4.Bake in a preheated oven at 350 F/180 C in a 8-inch round baking pan for 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean.
5.Cool the cake in the pan for 10 minutes and cool completely by inverting on a wire rack before icing the cake.
6.In a mixing bowl, beat the cream until it becomes thick. Add sugar and essence and beat until soft peaks are formed.
7.Spread the icing over the cake and decorate with orange slices and rind.
By Anand Lila Devi Dasi