SOFT ORANGE CAKE Those who follow me know how much I love cakes, I try many because they are very popular at home and I have always loved preparing snacks and breakfasts with homemade desserts. As always, I present you with a very simple recipe to make. In my case, I had some oranges to consume because my girls regularly bring home the fruit from lunch at school, and I find myself having to use these fruits somehow. What better occasion than a dessert? If you are lucky enough to have untreated oranges, I recommend adding grated peel as well; otherwise, we’ll only use the juice. Now follow me to the kitchen, I’ll explain the recipe for soft orange and almond cake!
If you want to follow me on Instagram, click HERE
I’ll see you on my Facebook page by clicking here and on Pinterest by clicking here
READ ALSO:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for a soft orange cake about 9.5 inches in diameter
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 3 eggs
- 2/3 cup sugar
- 1 packet baking powder
- 3 oranges (juice)
- 1/4 cup butter (melted, cooled)
- as needed powdered sugar (for decoration)
Useful tools to prepare the soft orange cake
- 1 Bundt Pan
- 1 Sieve
- 1 Electric Whisk
Preparation of the soft orange cake
The first thing to do when preparing a bundt cake or any baked dessert that needs to rise and be fluffy is to take the eggs out of the fridge in advance. If they are at room temperature, they will whip perfectly, and your cake will be tall and very soft!
Now take the oranges. As mentioned before, if they’re untreated, squeeze the juice and grate the peel of one orange; otherwise, set aside only the juice, which we’ll filter with a sieve to remove all the filaments.
We can prepare the soft orange cake using a stand mixer or electric whisks. In both cases, the preparation will be identical; the important thing is that the eggs are well whipped.
In a bowl, beat the eggs with the sugar until you get a light and frothy mixture, very fluffy. Then add the melted and already cooled butter (I melt it in the microwave, or you can do it in a small saucepan over low heat). Still beating, now add the all-purpose flour and the previously sifted baking powder with a sieve like this one.
Continue beating until you get a soft mixture, then add the almond flour and finally the filtered orange juice. As for the amount of juice to add, I recommend squeezing the three oranges (mine were medium-sized) and adding it little by little until you obtain a soft and creamy mixture.
Take a bundt pan about 10 inches in diameter, gently grease it with vegetable oil, flour it, and then tap it gently on the work surface to remove excess flour. Pour the mixture and level it well, and bake in a static oven at 350°F for about 25 minutes.
I always recommend doing the “toothpick test” after about 20 minutes of baking. Try inserting a toothpick into the cake; if it comes out dry, it is ready to be taken out of the oven; otherwise, continue baking a little longer.
Once out of the oven, let the soft orange cake cool, then transfer it to a serving plate and, with the help of the sieve, decorate it with powdered sugar.
Frequently Asked Questions
In this section, you will find the most frequently asked questions I have received about preparing the soft orange cake. If you don’t find what you’re looking for here, don’t hesitate to write to me!
What if I don’t want to use butter?
You can replace the 1/4 cup of melted butter with 3 1/2 tablespoons of vegetable oil.
What if I don’t have a bundt pan?
You can also use a cake pan, but no more than 9 inches in size.
How do I store the soft orange cake?
In a cake container, well covered, it stays soft and moist for about 2/3 days.
