Cake and flowers. Flowers and cake…it’s a match made in heaven. And it’s made even more fun when you get to work not only with one of your coolest friends, but when they happen to be talented, creative AND a florist!
Yeah, I am pretty hopeless when it comes to flowers, but that’s definitely not true of Victoria Alcorn. I like Vix because she’s the kind of person who orders a burrito bowl, and then mixes that sucker all up immediately. In other words, she’s baller. And she does beautiful things with beautiful blooms.
The cake itself is kiiiiind of perfect for this time of year, no matter where you happen to be on this floating blue planet. It’s a buttery orange and almond cake, layered with an orange and poppy seed cream cheese icing.
So if you’re down here in the Southern Hemisphere, you’re embracing the last of the Winter citrus, and it’s also still plenty hot enough for a beautiful tea-time cake. And if you’re up in the Northern Hemisphere, this baby is just what you should bake in order to tempt in the Spring. Everyone wins!
There are several reasons why I think you should make this particular cake – firstly because it’s buttery, nutty, citrussy and bright! Secondly, because it bakes up into a beautifully fluffy, golden sponge.
Thirdly, finally, and most importantly, because we need more cream cheese icing in this world, people. For this lush icing to be relegated solely to carrot cakes and occasionally red velvet is a crying shame, a terrible imbalance that needs to be rectified!
Especially when citrus and cream cheese go together so well. I don’t think I’ll be able to stop myself from a-slathering the cream cheese icing onto my citrus cakes in future.
I also love the way that the black poppy seeds in the cake add that hint of bitter crunch, plus they look so cool. I think they add a nice, edgy vibe that stops this from being too Sunday-school predictable. Full disclosure: I never went to Sunday school.
The flowers that Vicki picked were rad, as expected. The red ones are dahlias, and the lil’ pink ones are the most beautiful smelling roses. But can you guess what those funky pink berries are?
THEY’RE PEPPERCORNS! Isn’t that cool? I now have a couple of vases (well, an old pickle jar and a coffee pot) overflowing with those dusty pink berries, with all their sprawling greenery, and it makes me so happy. I never thought I was a flowers-in-the-house kind of person, but I’m really digging it – how about you? Fan, or no?
So, I took a ton of photos, because it’s hard not to when the subject matter is as visually beautiful as these flowers, and as straight up delicious as this cake. If you’re just after the recipe, feel free to scroll the bottom of the page.
And if not, feel free to take your time! This is the first of what I hope will be a lot more collaborations on The Sugar Hit – I always find it so inspiring to work with talented people. This year is all about the fun of it. So stay tuned, and happy cake-ing!
xx Sarah.
- 1 + ⅓ cups (200g) plain flour
- 1 cup (100g) almond meal
- 3 tsp baking powder
- 1 cup (225g) caster sugar
- 200g butter
- 4 eggs
- Zest of an orange
- Juice of an orange
- 2 tbsp milk
- 1 stick + 2tbsp (150g) butter, at room temp
- 9oz (250g) cream cheese, at room temp
- 2 + ½ cups (350g) icing sugar (powdered sugar)
- 2 tbsp poppy seeds
- zest of an orange
- To make the cake, grease and line 3x 18cm (7inch) cake tins and preheat the oven to 350F/180C.
- Place the dry ingredients and the butter into the bowl of a stand mixer, fitted with the paddle attachment, and mix until the butter is broken down into the flour, and looks like breadcrumbs.
- Add the eggs, one at a time, while mixing on a low speed, followed by the zest, juice and milk. Turn up the speed, briefly, until everything is combined, and then stop the mixer.
- Divide the batter between the three tins, and bake for 18-20 minutes, or until golden brown and springing back when touched.
- Remove from the tins and cool completely on a wire rack.
- To make the frosting, beat the butter until smooth and fluffy, then add the cream cheese and beat until just combined - be careful not to overmix.
- Sift in the icing sugar, and beat until it is just incorporated. Finally, add the poppy seeds and zest and fold them through.
- To assemble the cake, place one of the layers on a stand, and top with half the icing, smoothing it right to the edge. Place the next layer on top, followed by the remaining icing, and then the final layer.
- With a small palette knife, smooth the edges of the icing around the sides of the cake. Decorate with powdered sugar and flowers, if desired.
This cake is such a stunning beauty…omg!! Pinned! :)
Thanks Averie! :)
Love the nice thick layers of cream in between!
BEAUTIFUL!
This looks AMAZING!!! You never fail to impress with your recipes (& photography!) I also love that you put the ingredient measurements in cups as well, since it lets us americans in on the deliciousness too! I will make this as soon as I’m done with a big exam coming up in a couple of months!!! THANK YOU!!
Looks so great! I especially like the icing :)
Your icing looks incredible ! And I couldn’t agree more about cream cheese icing – it needs more love! This cake makes me want cake for breakfast.
I started blogging about a couple months ago, and I have been admiring your site from afar, but I thought I would muster up the courage to say hello. I really admire your baking skills and the bright colors in all your posts brighten up my day!
Thanks Erica! Congratulations on starting your blog – I’m gonna check it out!
If this cake is as delicious as the styling of it…. i have to try it!
DREAMY! The photos, and the cake! I have to make this baby. And I love the peppercorns… how clever!
Totally with you on the cream cheese icing! It’s a terrible shame not to enjoy it on more often and i can’t think of a better way than on this perfect cake!
Just gorgeous, Sarah! And your friend is hella talented. Love this little collaboration! Food + flower for the WIN!
Obsessed with those peppercorn flowers. yes, yes, yes. OH and this CAKE! So gorgeous. Love the styling!
Beautiful cake plus beautiful flowers equals all around gorgeous. This is so cool!
I am always here for flowers +cake! Love the collab with your friend and I can’t wait to see what other tricks you have up your sleeve this year. :)
Ah, this cake is so elegant. And I love that you shot it against simple bare wood. A perfect juxtaposition. Your photos always inspire me.
MADE THIS CAKE FOR MOTHERS DAY YESTERDAY, ABSOLUTELY GORGEOUS! WENT DOWN VERY WELL WITH ALL THE FAMILY. I DID’T HAVE ACCESS TO SUCH BEAUTIFUL PEPPERCORNS BUT SUBSTITUTED WITH ROSE PETALS!
Should I be using salted or unsalted butter?
Hey Gabby – it’s not a dealbreaker, either would be fine, but I used salted.
xx
Sarah
Hello Sarah,
I really like your blog, thanks for sharing all these amazing recipes :)
Can you please let me know if the butter for the cake is room temperature ?
Thanks in advance for your help!
Hi Emi! So glad you like the blog – and yes the butter should be room temperature, or softened.
Cheers,
Sarah
Am making this today for the second time – seriously yum!!
Hi looks so yummy! Want to make this for eid. I am dying to make this cake tomorrow but not sure of the ingredients if I were to make it in 8 inch pans. Would it make a difference if I just used the bigger pan? Thank u!!
Hi Saima! I think it would be totally fine! Just check them a little sooner than the recipe says, as they will probably cook a little faster.
xx
Sarah
Thanks :) excited.com
Hi sarah Just wanted to check how much orange zest and juice exactly? As obvs some oranges are bigger smaller etc.. Thanks so much.. Making it later!! Xx
Whatever orange you have will be fine lady! A bit more or less wont make a difference.
xx
Sarah
Hi there!
I’m excited to try this cake very soon! I’m curious about what you mean by almond meal here! Context: I thought I ordered almond meal online but ended up with almond flour, and now learned that people often use them interchangeably :) Before hunting down actual, coarser meal… figured I’d ask which one you used!
Thanks so much!
Hi Felicia,
The two are definitely interchangeable! Whatever you’ve got will be fine! xx Sarah
This looks so so gorgeous!! Pls keep making more cakes Sarah, they’re the best!!