The orange cake is a simple dessert to make and does not contain eggs, making it perfect for those with intolerances. It’s made using freshly squeezed orange juice or alternatively ready-made orange juice, and the other ingredients are added, which when mixed together create a thick batter that becomes soft and fragrant during baking. A little cloud of goodness. Come with me as we start cooking.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups all-purpose flour
- 2/3 cup orange juice (+ orange zest)
- 1/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 tbsp baking powder
Steps
Work the orange zest with the sugar (the more you work these two ingredients, the more intense the aroma will be).
Add oil, orange juice, and finally the previously sifted flour and baking powder.
Pour into a 9-9.5 inch diameter pan lined with parchment paper.
Bake at 350°F in a preheated static oven for 35 minutes (after 35 minutes, do the toothpick test, if it comes out dry, remove the cake from the oven, otherwise extend the cooking time by another 5 minutes).
Let the cake cool inside the pan. The orange cake is ready to be enjoyed, I hope you liked this recipe. See you next time.
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Preservation, variations.
The cake keeps for 3-4 days under a food dome or in airtight containers. But I assure you, it won’t last that long.
You can add chocolate chips to the batter, which go perfectly with the orange.
