Elle Decoration SA
Orange cake with orange buttercream by Sam Linsell

As we prepare for our exclusive reader event tonight, we thought we would tease you with what we’re going to be up to and some sweet temptations!

In association with Breville and @home, we will be joined by blogger, food stylist, photographer, and recipe developer, Sam Linsell to demonstrate recipes using her favourite Breville products. With Canapés prepared by the team from SA Chef’s Academy, our mouths have been watering all week!

Elle Decoration SA
Find your way to a book store near you for the ULTIMATE indulgence…

We have been drooling over Sam’s new cookbook Sweet, which offers a phenomenal collection of recipes that consists of “a dizzy array of sweet temptations that will make your head spin and take you back to that state of excited contemplation that you last experienced as a child before a birthday party.” But unlike the sweet treats of childhood, Sam offers a very adult twist! Today we are featuring one of our favourites thus far, for all you citrus lovers …

orange cake with orange buttercream

Recipe ~ makes 1 cake


  • 250 g butter
  • 250 g castor sugar
  • 4 large free-range eggs
  • zest of 2 oranges
  • 5 ml vanilla extract
  • 280 g self-raising flour
  • a pinch of salt
  • 150 ml milk

Buttercream icing

  • 390 g icing sugar
  • 100 g butter, room temperature
  • 5 ml orange zest
  • 45 ml fresh orange juice
  • freshly peeled orange zest, for decorating (optional)

Preheat the oven to 190 °C. Grease and line 2 x 22–23-cm cake tins with baking paper.

Using an electric mixer, cream the butter and castor sugar for 3 minutes. Add the eggs, one at a time, ensuring that each is fully incorporated before the next addition. Add the orange zest and vanilla extract. Continue to whip until the mixture is light and fluffy.

In a separate bowl, sift together the flour and salt.

Add the flour and milk to the creamed butter and sugar in 3 parts. Be careful not to overmix. Divide the cake mixture evenly between the 2 tins, then bake for 30–35 minutes. The cakes should be springy to the touch, and a knife inserted into the centre should come out clean. Leave to cool in the tins.

Put all the buttercream icing ingredients in the bowl of an electric mixer and beat until pale and fluffy. Use a third of the icing to sandwich the two cake layers together, and the remainder to ice the top and sides. Decorate with zested orange peel if desired


Don’t feel left out – make sure you follow @Elle_Deco for more great reader events and buy the #IDEAS101 Issue on shelf on Monday!

Follow Sam on her blog Drizzle & Dip but expect to be in the kitchen in no time!

Compiled by Megan Schumann