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1
Preheat oven to 350u00b0F Line a 9 x 13-inch baking pan with parchment paper.
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2
Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
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3
Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
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4
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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5
In a large bowl, cream together the butter and sugar.
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6
Add the eggs, one at a time, beating until combined.
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7
Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
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8
Add the dry ingredients to the wet ingredients.
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9
Beat for 3 minutes on medium speed.
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10
Fold in the orange zest (reserve the remaining zest for the icing).
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11
Pour the batter into the prepared baking pan.
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12
Sprinkle the white chocolate chips on top of the batter.
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13
If they do not sink in, tap pan gently once on the counter.
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14
Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
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15
Glaze:
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16
While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
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17
Stir to combine.
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18
Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
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19
Then let cake cool on a rack to room temperature before adding icing.
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20
Icing:
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21
Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
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22
Add a little more juice or milk if too stiff.
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23
Mix in the remaining orange zest.
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24
Scrape into a zip-top bag, press out the air, and seal.
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25
Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
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26
Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.
