This orange cake is my reinterpretation of a lemon cake recipe I’ve been making for years. I thought, why not try a different citrus this time? The result? A soft, moist, and fragrant cake, with a delicious orange cream. Perfect for breakfast or a snack, it’s a healthy and tasty dessert that wins at first bite.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 3 eggs
- 6 oz sugar
- 1 orange zest (grated)
- 1 packet vanillin
- 1/2 cup orange juice (freshly squeezed)
- 1/3 cup sunflower oil
- 1 2/3 cups all-purpose flour
- 1/4 cup potato starch
- 1 packet baking powder
- 2 oranges
- 1/4 cup sugar
- 1/4 cup all-purpose flour
Preparation
To prepare the orange cake, start by beating the sugar, eggs, and grated orange zest in a bowl. Add the vanillin, sifted flour, and baking powder, incorporating them well. Then add the oil and orange juice, mixing until you get a homogeneous batter.
Butter and flour a round pan of 9-10 inches and pour the batter into it.
Bake in a preheated static oven at 350°F for about 30 minutes. Let cool before removing from the pan.While the base of the orange cake cools, prepare the cream. In a non-stick saucepan, pour the flour and sugar, then gradually add the juice of two oranges, stirring with a whisk or spoon to avoid lumps.
Place the saucepan over medium heat and bring to a boil, continuing to stir until the cream starts to thicken. Turn off the heat and let cool before filling the cake.Once both the base and cream are cooled, proceed to assemble the cake. Cut the cake in half with a serrated knife and fill it with the orange cream. Since the batter is soft and moist, no soaking is needed: it will be perfect as is.
Tips and Storage
If the oranges are too sour or bitter, you can add 10 g of sugar to the cream; for the base, there will be no differences.
The cake keeps under a dome for 3-4 days, remaining soft and fragrant.
Notes
Depending on the type of oranges you use, the cake will have a different appearance:
Traditional orange: yellow cream 
Blood orange: orange cream 
The color difference of the base depends not on the oranges but on the eggs. In the first, I used eggs from our free-range chickens, which give a vibrant color. While for the second cake, I used store-bought eggs, and as you can see, they give a dull color.
