The Orange Cake is a classic dessert: very soft, simple, and incredibly fragrant.
To prepare this cake, I used orange juice freshly picked from my garden, but you can easily use ready-made orange juice: the result will still be delicious.
It’s good on its own, but it’s also fantastic when filled. I enriched it with an irresistible combination: orange marmalade (my favorite) which fits perfectly and a tasty hazelnut cream.
It’s made in no time. Come with me and let’s start baking! Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 50 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the orange cake
- 1 3/4 cups all-purpose flour
- 3/8 cup orange juice (If the orange peel is edible, grate it to add to the batter)
- 3 eggs
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/3 cup vegetable oil
Tools
- 1 Pan 9/9.5 inch
Steps for the orange cake
With electric beaters, beat the eggs with the sugar until you have a fluffy mixture.
Add the oil, the grated orange peel, and the orange juice. Also add the baking powder and the flour gradually.
Work the whole mixture with the electric beaters. Once done, use a spatula to mix the batter thoroughly.
Pour into a pan lined with parchment paper. If you want to fill it, as I did, place teaspoons of marmalade or hazelnut cream on top of the batter.
Bake at 340 degrees (preheated static oven) for about 40 minutes. Always do the toothpick test.
Once baked, let it cool completely and, if you like, dust with powdered sugar.
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Storage for the orange cake
The cake keeps at room temperature under a cake dome or in an airtight container for 3-4 days, maintaining its softness and fragrance.
