Orange Cake
Directions
- 1Cream 270 grams of butter or margarine until creamy.
- 2Cream 270 grams of butter or margarine until creamy.
- 3Cream 270 grams of butter or margarine until creamy.
- 4Add zest of 3 oranges and 300 grams of brown sugar and mix well, scraping the sides and base.
- 5Add zest of 3 oranges and 300 grams of brown sugar and mix well, scraping the sides and base.
- 6Add zest of 3 oranges and 300 grams of brown sugar and mix well, scraping the sides and base.
- 7Add 6 eggs one by one, mixing well after each addition.
- 8Add 6 eggs one by one, mixing well after each addition.
- 9Add 6 eggs one by one, mixing well after each addition.
- 10Sift 375 grams of all-purpose flour with a pinch of salt and 10 grams of baking powder three times.
- 11Sift 375 grams of all-purpose flour with a pinch of salt and 10 grams of baking powder three times.
- 12Sift 375 grams of all-purpose flour with a pinch of salt and 10 grams of baking powder three times.
- 13Alternate adding the dry ingredients with 225 ml of fresh orange juice.
- 14Alternate adding the dry ingredients with 225 ml of fresh orange juice.
- 15Alternate adding the dry ingredients with 225 ml of fresh orange juice.
- 16Mix until just combined, finishing with a spatula.
- 17Mix until just combined, finishing with a spatula.
- 18Mix until just combined, finishing with a spatula.
- 19Pour batter into a rectangular mold, smoothing the top.
- 20Pour batter into a rectangular mold, smoothing the top.
- 21Pour batter into a rectangular mold, smoothing the top.
- 22Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- 23Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- 24Bake at 350°F for 1 hour, or until a toothpick comes out clean.
- 25Make a syrup by boiling 250 ml of orange juice with 80 grams of white sugar.
- 26Make a syrup by boiling 250 ml of orange juice with 80 grams of white sugar.
- 27Make a syrup by boiling 250 ml of orange juice with 80 grams of white sugar.
- 28Pour the hot syrup over the cake immediately after removing it from the oven.
- 29Pour the hot syrup over the cake immediately after removing it from the oven.
- 30Pour the hot syrup over the cake immediately after removing it from the oven.
- 31Let the cake cool completely.
- 32Let the cake cool completely.
- 33Let the cake cool completely.
- 34Add a glaze and lemon zest on top, if desired.
- 35Add a glaze and lemon zest on top, if desired.
- 36Add a glaze and lemon zest on top, if desired.
Ingredients
- 270 grams butter or margarine
- 270 grams butter or margarine
- 270 grams butter or margarine
- 3 oranges orange zest
- 3 oranges orange zest
- 3 oranges orange zest
- 300 grams brown sugar
- 300 grams brown sugar
- 300 grams brown sugar
- 6 eggs
- 6 eggs
- 6 eggs
- 375 grams all-purpose flour
- 375 grams all-purpose flour
- 375 grams all-purpose flour
- pinch salt
- pinch salt
- pinch salt
- 10 grams baking powder
- 10 grams baking powder
- 10 grams baking powder
- 225 ml fresh orange juice
- 225 ml fresh orange juice
- 225 ml fresh orange juice
- 250 ml orange juice
- 250 ml orange juice
- 250 ml orange juice
- 80 grams white sugar
- 80 grams white sugar
- 80 grams white sugar
- lemon zest
- lemon zest
- 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.