Orange Cake

1h
Serves 1
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Directions

  1. 1Cream 270 grams of butter or margarine until creamy.
  2. 2Add zest of 3 oranges and 300 grams of brown sugar and mix well, scraping the sides and base.
  3. 3Add 6 eggs one by one, mixing well after each addition.
  4. 4Sift 375 grams of all-purpose flour with a pinch of salt and 10 grams of baking powder three times.
  5. 5Alternate adding the dry ingredients with 225 ml of fresh orange juice.
  6. 6Mix until just combined, finishing with a spatula.
  7. 7Pour batter into a rectangular mold, smoothing the top.
  8. 8Bake at 350°F for 1 hour, or until a toothpick comes out clean.
  9. 9Make a syrup by boiling 250 ml of orange juice with 80 grams of white sugar.
  10. 10Pour the hot syrup over the cake immediately after removing it from the oven.
  11. 11Let the cake cool completely.
  12. 12Add a glaze and lemon zest on top, if desired.

Ingredients

  • 270 grams butter or margarine
  • 3 oranges orange zest
  • 300 grams brown sugar
  • 6 eggs
  • 375 grams all-purpose flour
  • pinch salt
  • 10 grams baking powder
  • 225 ml fresh orange juice
  • 250 ml orange juice
  • 80 grams white sugar
  • lemon zest

Equipment

Smeg mixerspatulasifterrectangular moldovensaucepanwhiskspoongrater

Tips

  • Cream the butter or margarine until very creamy.
  • Add orange zest at the beginning for better flavor.
  • Sift dry ingredients three times for a smoother dough.
  • Avoid overmixing the dough.
  • Pour hot syrup over freshly baked cake.
  • Serve the cake plain, with powdered sugar, or with a glaze and lemon zest.