Prep time: 30 minutes
Bake time: 30-35 minutes
-1 1/2 cups all-purpose flour or cake flour
-2 large eggs, at room temperature
-2 tbsp fresh orange juice
-1 cup unsalted butter, at room temperature
-1 1/2 cups granulated sugar
-2 tsp orange extract
-1/2 cup milk, at room temperature
-1 tbsp vanilla extract
Marmalade buttercream frosting:
-1 cup unsalted butter, room temperature
-2 cups powdered sugar
-1 tbsp orange zest
-1/4 cup orange marmalade
-1 tsp vanilla extract
Preheat your oven to 325F degrees. Prepare a 4 or 6 inch cake pan by greasing it.
Zest a large naval orange. Slice in half and squeeze the juice into a small cup.
In a stand mixer, cream the softened butter. Add eggs, one at a time, beating between each addition. Add one half of the orange zest, extract, and juice. Mix on medium until combined. Add 1/2 of the flour to the bowl. Add 1/2 of the milk to the bowl.
Mix on medium until combined and add in the remaining flour and milk. Continue mixing on medium for 2 minutes.
Pour into the prepared cake pan (there will be a lot of leftover batter if you're using just one small pan. If there is, you can dispose of it or make more cakes). Place in the oven and bake.
Check the cake for doneness after 25 minutes, adding more time if needed. Gently flip each cake onto a plate once cooled some, slide onto a rack and continue to let cool before frosting.
For the Marmalade frosting:
Cream the softened butter in a large mixing bowl. Add sugar, 1/2 cup at a time to the mixture.
Beat on medium to blend. Add vanilla extract and orange zest and continue to beat on medium for 1 minute.
Add orange marmalade and stir by hand to incorporate into the frosting.
While the cake is still upside down, pipe the top of the cake with the frosting in a circular motion. Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Design your cake with the meringues, macrons and chocolate garnishes (aka picks). Serve and enjoy!