Kiwi and Orange Blossom Cake. An Ode to Spring

Kiwi and Orange Blossom Cake. An Ode to Spring

This is the first really warm spring weekend in Cambridge. Everyone is trying to spend time outside soaking up the sun and taking in all the colorful flowers. Gracie and I took a long walk in the morning enjoying the beautiful weather. Afterwards I wanted to create a dessert that also expresses ‘spring happiness’ and made this cake with kiwis and orange blossom water – I wish I had some real orange blossoms to add to it as well!

The cake consists of a soft buttermilk dough and an orange blossom-butter cream filling as well as a fruity kiwi filling. I iced it with an orange flavored icing and garnished it with slices of fresh kiwi.

Kiwi and Orange Blossom Cake

Ingredients:

Dough:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup sugar
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon orange blossom water
peel of 1 lemon
juice of 1/2 lemon

Orange blossom-butter cream-filling:
5 teaspoons unsalted butter at room temperature
1 cup confectioners’ sugar
1 teaspoon orange blossom water
3 teaspoons orange juice

Kiwi filling:
3 ripe kiwis

Orange icing:
1/3 cup confectioners’ sugar
1 teaspoon cornstarch
3 teaspoons orange juice

Garnish:
2 kiwis

1.) Pre-heat oven to 400˚F. Whisk egg, sugar, and buttermilk in a large bowl. Add melted butter, orange blossom water, lemon peel, and lemon juice. Stir in flour, baking powder, and baking soda.

2.) Butter two 8 inch round baking pans and fill in the dough as evenly as possible.

3.) Put it in the oven for 15-20 minutes. While the cake is in the oven, peel and cut the three ripe kiwis and mash them with a fork.

4.) Prepare the butter cream: Cut the butter in small cubes and place it in a medium-sized bowl. Add the sifted confectioners’ sugar and mix. Add orange blossom water and orange juice and stir until completely mixed. (I used a spoon to do that, but you could also use a mixer.)

5.) Let the cake cool off after taking it out of the oven. Mix the icing: Sift the confectioners’ sugar and the corn starch, stir in the orange juice. As the cake is pretty sweet I only used this small amount of icing. If you want to ice the top completely, you might want to consider preparing the double amount of icing.

6.) Assemble the cake directly before serving:
Carefully take the cake out of the baking pans (use a knife to loosen the edges if needed) and place the first cake on a plate. Spread the butter cream evenly on top.

7.) Spread the kiwi filling on top of the butter cream.

8.) Place the second part of the cake on top and press lightly. Spread the icing evenly on top and garnish with slices of kiwi.

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