| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs plus 1 yolk, at room temperature
- 5 ounces nonfat buttermilk
- 8 oranges, tops removed and insides hollowed out
- 4 ounces unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- For the creamsicle cake: Preheat a grill to 350 degrees F.
- In a bowl, sift together the flour, baking powder, salt and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy, stopping occasionally to scrape down the bowl.
- One at a time, add the eggs and egg yolk, beating after each addition until incorporated and scraping down the bowl occasionally. Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly. Fold the batter a few times with a rubber spatula to make sure everything is evenly distributed and the batter is smooth.
- Spoon the batter into the hollowed out orange shells, filling them halfway.
- Loosely wrap each orange in foil and set upright on the grill. Cover the grill and bake for about 40 minutes, until the cakes spring back when poked. Remove from the grill, unwrap and let cool completely.
- For the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. On low speed, add the confectioners’ sugar 1 cup at a time; beat until smooth and creamy. Beat in the vanilla.
- Spread the cooled cakes with a generous dollop of cream cheese frosting.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 640 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 4 g |
| Sugar | 68 g |
| Protein | 7 g |
| Cholesterol | 124 mg |
| Sodium | 321 mg |
| Serving Size | 1 of 8 servings |
| Calories | 640 |
| Total Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 4 g |
| Sugar | 68 g |
| Protein | 7 g |
| Cholesterol | 124 mg |
| Sodium | 321 mg |
Reviews
These are super cute. I wasn’t sure if I felt confident with my grill skills enough to bake on the grill, so I did bake them in the oven. Directions said 350 for 25 to 30 mins, mine ended up going longer, but my oranges were maybe bigger and I also did 9 oranges, batter probably could have done 10 to 12. They are super cute, but they did get mixed reviews from my guests. Texture is fantastic, but if you are really looking for an orange flavor, maybe add some orange flavoring. I did not think they tasted orange, but the cake is still delicious. Maybe they would be more orange tasting if I had grilled them as maybe that releases more orange oils, BUT they are delicious in my opinion. I think the mixed reviews were because people expected a stronger orange flavor and everyone ate them, just went sold on the idea that they were orange creamsicles. Next time I will add orange flavorings and maybe even a bit orange food coloring. Frosting was great! Perfect creamy goodness. I definitely recommend trying these as they were adorable.
did I miss when the orange pulp is used?
Can u do these in the oven at 350?