How to make an easy orange cake?
It’s so easy to make an orange cake. It’s made out of three tasty layers. The first and biggest is the cake itself, soft, spongy, tasty. The second layer is a nice, sugary orange glaze and to top it off, an amazing edible garnish: Candied Orange Slices (click for the recipe).
All-purpose flour - Use all-purpose flour or flour type 00. Other flours won't be a good choice in this recipe.
Baking powder - Helps the cake to rise. You could also use baking soda.
Butter - Butter should be at room temperature and softened. This way it will be much easier to mix and the mixture will be nice, buttery and smooth.
Orange - Always use bio oranges that have an unwaxed peel.
Sugar - Use regular white sugar. You could use light brown packed sugar, but it will change the color of the cake. The inside won't be as bright.
Glaze - It's made with freshly squeezed orange juice and icing sugar. It takes the cake to a whole other level.
How to enhance the flavor or the orange cake
You can add natural orange blossoms extract or orange zest powder to the cake batter to enhance the flavor of the cake. It will be even more citrusy, rich and aromatic.
Storing and Freezing Easy Orange Cake
You can easily store the orange cake covered at room temperature for up to three days. You can also freeze the orange cake before adding the glaze. Store for up to a month in the freezer.
Other tasty sweet recipes with oranges from the blog:
METHOD
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Preparation
Preheat the oven to 180 °C / 355 °F. Grease a loaf pan (approx. 20 x 11 x 7.5cm / 8 x 4.5 x 3 inches) with butter, then line with parchment paper.
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Make the cake
In a small bowl combine all-purpose flour, a pinch of salt and baking powder. In a large bowl (or in a bowl of a stand mixer) whisk together butter (room temperature), sugar and zest of three bio oranges. Mix for about 5 minutes on medium speed, in a stand mixer or using an electric mixer. Gradually add the eggs, one by one, waiting until the previous egg has been completely incorporated before adding the next one. Add the dry ingredients (flour, salt, baking powder) and mix well to get a nice, smooth mixture, then add the freshly squeezed orange juice and orange liqueur (optional) and incorporated well.
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Bake
Transfer the orange cake mixture to your prepared loaf pan. Spread evenly and tap the baking dish against your counter to get rid of any air bubbles. Place in a preheated oven and bake for 45 - 50 minutes or until the skewers come out clean.
TipIf you insert it into the center of the cake, it should come out clean, with no streaks of batter. -
Drizzle with orange juice
Transfer the baked orange cake from the oven and let it sit for about 10 minutes in the loaf pan. Using a skewer make little holes over the whole upper surface. Drizzle with four tablespoons of freshly squeezed orange juice, then transfer from the loaf pan to a wire rack to cool completely.
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Orange Glaze
Make the glaze. Add icing sugar to a bowl. Strain the freshly squeezed orange juice through a sieve to get rid of any pulps. Add to the icing sugar spoon by spoon, stirring in between each spoon. If you feel like two tablespoons are enough, there's no need to add the whole amount of orange juice. Stir to combine to get a nice sugary glaze. The glaze should be thick but still pourable. Set aside for 5 minutes for the sugar to dissolve in orange juice. Then spread evenly over the baked but cool orange cake.
TipStart pouring the glaze from the middle to the outer corners of the cake to create a more even glaze. -
Serve
Decorate your easy orange cake with candied orange slices, cut on even slices and serve. Store covered at room temperature for up to three days.
