Soft Orange Cake with Jam in the Dough
This Soft Orange Cake is very simple and easy to prepare, and it’s a true delight!
The SECRET ingredient that makes it super soft? the jam in the dough !!! …try it to believe it: you will prepare a delicious orange dessert, with a moist and very soft consistency.
It’s a dessert that, despite its simplicity, stands out and is a real joker even for special occasions, it can be decorated in many ways according to your imagination, at Christmas (e.g., with red cherries) Carnival (with lots of colorful sprinkles) Easter (with colored eggs) etc. (in the picture, I present the version for Valentine’s Day!)
You can also make this cake with homemade jam, following the recipe for my Quince and Orange Jam. Grandma’s Recipe.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients for the Soft Orange Cake
- 1 1/4 cups All-purpose flour
- 1/2 cup Butter (soft)
- 1/3 cup Sugar
- 2 Eggs
- 2 tbsp Whole milk
- 1 tsp Baking powder
- 1/2 cup Jam (to taste, I used orange jam)
- 1 tsp Grated orange zest (and lemon)
- 1 tbsp Vanilla extract
- 2 cups Powdered sugar
- 1/4 cup Lemon juice (or orange)
- 2 tbsp Milk (or water, or Grand Marnier)
- to taste Vanillin
Tools
- Bowl
- Stand Mixer
- Mixer Philips electric, 450 W power and 5 speeds + Turbo
- Pan
Preparation of the Soft Orange Cake
First, at least 30 minutes before starting to prepare the cake, take the ingredients out of the refrigerator, they must all be at room temperature (especially the butter should be soft) and preheat the oven to 340°F (170/180°C).
Take a bowl and beat the soft butter well with the sugar using electric whisks, then add the two whole eggs (one at a time!) the sifted flour with baking powder, the jam, and the milk, until you get a well-mixed and creamy dough (as in the photo above).
Pour the dough into a 20 cm (8 inches) round cake pan, greased and floured, and bake at 340°F (170°C) for about 35 minutes (it depends on the oven).
In the meantime, prepare the lemon glaze (or orange), mixing with electric whisks (or even by hand) the powdered sugar with the filtered lemon juice. I added two tablespoons of milk (but water or liquor also works) to dilute the lemon juice flavor, which is too sour in my opinion (but it depends on your taste).
The consistency of the glaze can be adjusted as desired: if you want it thick, add more powdered sugar; if you want it more transparent, add more lemon juice (and/or milk, and/or water, and/or liquor).
Once cooled, decorate the cake with lemon glaze and … get creative with sprinkles, hearts, chocolate eggs, and whatever else makes you happy!!!
Notes and Tips
For the preparation of this dessert, I chose orange jam, BUT you can use jams of any flavor. If you’re in a hurry, you can skip the glaze… the cake is equally delicious.
Shopping Tips!!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, available on Amazon at a great price.
I quickly prepared this cake with the excellent Philips electric mixer with 5 speeds (+ turbo) and a powerful 450 W, available at a great price on Amazon.
To bake the cake, I used a Master Class round non-stick springform pan, 8 inches, excellent!
