Appelsínukaka með kremi á tvenna vegu

Orange cake with cream in two ways

We're sitting here in the Icelandic winter wonderland with mountains of snow, it's cold outside, always down to -2 °F (-19 °C), so you'd rather make yourself comfortable inside the house, with a wonderfully roaring fireplace, hot cocoa and a freshly baked cake - here I have a recipe for a wonderfully fluffy orange cake with two types of icing for you - with icing and chocolate icing on top.

The recipe actually calls for grated orange peel, but I couldn't find organic oranges at the local supermarket, so I made do with orange flavoring. Shopping specifically here can sometimes be a bit difficult, so you just have to re-plan a bit.

Ingredients

180 g flour

160 g sugar

2 tsp baking powder

1 pinch of baking soda

60 ml oil (taste-neutral)

4 eggs

90 ml cold water

1 pinch of ground vanilla

grated orange peel

90 g soft butter

240 g powdered sugar

3 - 4 Tbsp whipping cream

100 g block chocolate

Preparation

Separate the eggs. Beat the egg whites carefully until stiff.

In a bowl, mix the flour with the sugar, baking powder and baking soda and make a well in the middle.

In the well in the ingredients, add the egg yolks, oil, water, ground vanilla and grated orange peel and stir everything together with a spoon.

Gently fold the egg white into the dough.

Place in a king cake tin lined with baking paper and bake in a preheated oven at 350 °F (180 °C) for about 40 minutes (test with a toothpick!).

Allow the cake to cool thoroughly in the tin and then carefully remove it from the tin.

For the icing, mix 50 g butter with the powdered sugar and cream and pour over the cake.

For the chocolate icing, first slowly melt 40 g of butter with the chocolate in a saucepan over low heat and then spread it over the cake.

Then let the glaze set in the fridge and then serve.

Bon appetit everyone - verði ykkur að góðu!

[Translated from here.]