Candy Orange Slice

1. Slice the oranges about 3mm thick.

2. In a sauce pan, bring 4 cups of water to a boil. Then add in the orange slices into the boiling water and simmer for about 1 minute.

3. Strain the slices and transfer them into a large bowl of ice cold water. Set aside for a minute. This is to prevent the orange slice to be soggy.

4. Remove 2 cups of the boiling water from the sauce pan. Add in the sugar. Simmer until the sugar is dissolved.

5. Add in the chilled orange slices. Bring them to a boil and then simmer on low medium heat for about 45 minutes, until the liquid is caramelised and thickened. You will notice that the orange slices become transparent.

6. Strain them and transfer them onto a paper towel to dry overnight or until they are dry but sticky.

7. Coat them with sugar. They are ready for use later.

Orange Cake

1. Preheat oven at 140°C / 285°F.

2. Squeeze the orange for juice and grate the skin for zest.

3. Separate the egg yolks and whites.

4. In a large bowl with yolks, add sugar. Mix until well combined.

5. Add oil and salt, and vanilla extract, and continue mixing. Add orange juice (squeezed)and orange zest, and continue mixing.

6. Sift the flour into the mixture, mix until the flour disappear.

7. In another bowl of egg whites, add cream of tartar. Mix on low speed until bubbly. Then gradually add in the sugar, and mix on medium speed until soft peaks formed.

8. Fold 1/3 of the egg whites into the batter. Use the whisk to fold in a circular movement. Add another 1/3 and repeat the folding process. Add the remaining whites and fold in with a spatula. Scrape the bottom and sides of the bowl to make sure all the whites are fold in evenly. Do not over mix. You may stop once the whites disappear.

9. Line parchment paper on the bottom of the pan. You do not need to grease the pan.

10. Pour the batter into the pan. Use a stick or skewer to do a swirl pattern in the batter (refer to video) to release air bubbles. Tap the pan few times on table top to further release the air bubbles as well.

11. Bake in the preheated oven at 140°C / 285°F for about 45-50 minutes.

12. Cool the cake on rack while working on the frosting.

Cream Cheese Buttercream Frosting (inspired by Cupcake Savvy’s Kitchen)

1. In a bowl of icing sugar, add the boiling water. Mix until the icing sugar is dissolved. Strain it and set aside.

2. In a large bowl, mix the softened butter until creamy and pale. Mix on medium speed for about 4-5 minutes.

3. Gradually add the icing sugar mixture gently into the butter. Mix on low speed for another 5 minutes until well combined. The frosting is ready to assemble the cake.

Assembling the Cake

1. Cut the cake into 3 even layers.

2. Add the frosting, then the candy orange in the layers.

3. Cover the cake with the frosting. Sprinkle with the coconut flakes and decorate with the candy orange on top.

4. Garnish with a few mint leaves.

5. Refrigerate the cake for 30 minutes before cutting to serve.