1. Butter the center and edges of a 9 inch springform pan and dust it off with white granulated sugar. Slice 3 – 4 oranges depending on their size, I used small oranges so I sliced 5 – 6 oranges for this cake. Place the slices in the pan starting from the center. I left the sides empty to avoid charred edges on the oranges. Preheat your oven to 350 F.

2. To create the batter for the cake, add one-third cups of unsalted butter at room temperature in a large bowl. Add one-third cups of sour cream, zest from one large orange and begin mixing the ingredients using a mixer. Then add one and a half cup of white granulated sugar and mix until it is well blended. Make sure to scrap the edges and middle of the bowl to ensure everything is well incorporated.

3. Once the ingredients are blended, add three large eggs at room temperature to the mixture one at a time. Wait until each egg is incorporated before adding the next egg.

4. In another bowl, sift together two and a quarter cups of all purpose flour, one tsp of salt, two and a half tsp of baking powder. Mix the dry ingredients together and add to the wet mixture one-thirds at a time alternating between adding one cup of freshly squeezed orange juice with no pulp.

5. Mix the dry ingredients in just until blended, make sure not to overwork the batter. Add the batter to the pan and level it with a spatula. Bake in the oven at 350 F for 35 minutes. Once done, insert a toothpick at the center of the cake and check if it comes out clean to ensure the cake is baked.

6.While your cake is baking in the oven, get started on the buttercream frosting. This is optional and your cake will taste great even without it. Add one cup of butter at room temperature to a large bowl with two tsp of orange zest. Mix together using a mixer until the ingredients turn creamy. Then add two cups of sifted icing sugar to the mixture and continue mixing. Add one tsp of vanilla extract and two tablespoons of fresh orange juice strained to remove pulps to thin the cream. Add more until you get your desired consistency. Divide the mixture and add the food coloring to produce three different frosting colors – orange, red and green. Use two-thirds of the mix for the orange color.

7. Once the cake is baked, let it cool down for 20 – 30 minutes before starting up on the decoration. Cut the cake in the middle and add the orange buttercream frosting in the middle.

8. Place the top half of the cake on top of the frosting and add more buttercream to cover the sides of the cake. Smooth out the frosting.

9. Insert the buttercream frosting into three piping bags. I used number 20 and 23 piping tips to create the flowers and number 15 to create the leaves.

Cheers!

Flour for Her.