Ingredients:
1 large oranges
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/4 cup orange juice ( from the orange listed above)
3/4 cup buttermilk (see Note) or 3/4 cup sour milk ( see Note)
1 cup white chocolate chips
1 tablespoon orange zest ( from the orange listed above)
1/4 cup orange marmalade
2 tablespoons butter
1 cup confectioners’ sugar
2 ounces cream cheese, at room temperature
orange juice ( from the orange listed above)
orange zest ( from the orange listed above)
Directions:
Preheat oven to 350 F Line a 9 x 13-inch baking pan with parchment paper.
Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar.
Add the eggs, one at a time, beating until combined.
Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
Add the dry ingredients to the wet ingredients.
Beat for 3 minutes on medium speed.
Fold in the orange zest (reserve the remaining zest for the icing).
Pour the batter into the prepared baking pan.
Sprinkle the white chocolate chips on top of the batter.
If they do not sink in, tap pan gently once on the counter.
Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
Glaze:.
While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
Stir to combine.
Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
Then let cake cool on a rack to room temperature before adding icing.
Icing:.
Combine the confectioners’ sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
Add a little more juice or milk if too stiff.
Mix in the remaining orange zest.
Scrape into a zip-top bag, press out the air, and seal.
Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.
Servings: 36
Time preparation: 15 min.
Time total: 45 min.