Orange Pan Cake, a delicious aromatic and tasty recipe, easy to make. For this idea, I used two ingredients that made the difference in the success, including the aesthetics, of this dessert. The first is juicy organic oranges. In fact, I decorated the surface of the cake with delicious orange slices, using also the peel because they are natural. The second key ingredient of this recipe is cinnamon, which with its unmistakable aroma turned this cake into an irresistible little masterpiece of taste. Below, I leave you more ideas to use oranges in every version, while at the bottom, after the complete description of the photographic steps, I answer some doubts or questions about this type of recipe.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 9.5 inch mold
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1.6 cups all-purpose flour
0.8 cups sugar (plus two tablespoons for decoration)
5.6 tbsp sunflower seed oil
3 eggs (medium)
0.4 cups potato starch
1 orange (for decoration)
0.4 cups orange juice
1 tsp ground cinnamon
1 packet baking powder

Tools

1 Bowl
1 Electric Whisk
1 Bundt Pan
1 Spatula
1 Citrus Juicer
1 Knife
1 Sieve

Steps

To make the Orange Pan Cake, first, in a large bowl, beat the eggs with the sugar. You can do this operation with either a hand whisk or electric beaters. Beat until you obtain a light and foamy mixture.
Subsequently, add sunflower seed oil and freshly squeezed orange juice. Beat again with the whisk until the ingredients are incorporated with each other.
Add the flour, ground cinnamon, and sifted baking powder with a sieve and mix the ingredients well until you obtain a smooth and homogeneous mixture. You can use a spatula to incorporate the ingredients well with each other to prevent the powders from remaining at the bottom of the bowl.
Grease and lightly flour a bundt pan. Mine is 9.5 inches in diameter. Pour the mixture and decorate the surface with thinly sliced oranges. Garnish with granulated sugar and bake in the middle part of the preheated oven, at 356°F for 35 minutes.
Check the cooking with a toothpick. If once pierced, it comes out dry, the cake is ready. Let it cool slightly before removing it from the pan. The Orange Pan Cake will remain soft and tasty for up to 5-6 days from its preparation. Just store it in a place protected from drafts and heat, preferably covered.