The cake with creamy orange heart is a soft, irresistible, and fragrant dessert ideal for citrus lovers.
Made with a soft orange-based dough and further enriched with a delicate and delicious orange cream, made with only 3 ingredients, without eggs and milk.
The fragrance wafts throughout the house, truly intoxicating.
It is a balance between sweetness and freshness, with the softness of the dough meeting the intensity of the cream.
Despite its richness, the cake is not as heavy as many other desserts. The freshness of the orange and the slight acidity of the cream create a balance that makes it suitable for different occasions, even after a hearty meal. Plus, it is butter-free and made with whole cane sugar.
It is the perfect dessert for those seeking a small pleasure without feeling too weighed down and guilty.
The cake with creamy heart is perfect for a tasty snack, but also as an elegant dessert for dinner. Its lightness and fresh flavor make it ideal both in summer and winter and can easily be paired with tea or coffee.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for the Preparation of the Cake with Creamy Orange Heart
- 3 eggs
- 100 g cane sugar
- 1/3 cup sunflower seed oil
- 1/3 cup orange juice
- 1 orange zest
- 1 3/4 cups flour type 1
- 1 tbsps baking powder
- to taste powdered sugar
- 12 oz orange cream
Tools
- 1 Stand Mixer
- 1 Cake Pan
- Parchment Paper
Steps for Preparing the Cake with Creamy Orange Heart
To prepare the delicious cake with a creamy orange heart, I used the convenient stand mixer from Kemnwood Go
Using the whisk, beat the eggs together with the sugar until you obtain a nice frothy mixture.
If you don’t have the stand mixer, you can use a bowl and an electric whisk.
Then gradually add the orange juice, keeping the stand mixer or electric whisk running, followed by the orange zest and sunflower seed oil. Then add the flour little by little and the baking powder,
Knead for a few minutes until you get a homogeneous dough. Meanwhile, line a 24 cm springform pan with parchment paper and pour in the batter.
Bake for about 35 minutes in a static oven at 347°F or in a convection oven at 329°F.
Once baking is complete, let it cool completely. Once cool, cut it in half either with a string or a knife, and fill it with the delicious orange cream (click on the name to open the recipe).
Cover with the other half and sprinkle with plenty of powdered sugar and the cake is ready to be enjoyed and…
Enjoy your taste from Barbara! Discover my review of the stand mixer Kenwood Go KZM35.000GY
Tips and Storage
TIPS FOR A PERFECT CREAMY ORANGE CAKE To achieve a cake with an intense aroma, choose ripe and juicy oranges. Untreated oranges are preferable to avoid chemical residues on the zest, which is grated to flavor both the dough and the cream.
If you like, you can add a little liqueur to the dough (for example, a splash of Grand Marnier or Cointreau), making sure not to add too much, otherwise it will overpower the orange flavor.
Every oven is different, so always pay attention to the cake’s cooking. Do the toothpick test for safety.
STORAGE The cake keeps well at room temperature for 2-3 days. It’s important to store it in an airtight container to prevent it from drying out or absorbing other odors. The cream, being more delicate, should be consumed as soon as possible, so don’t leave it exposed too long at room temperature.
If you wish to keep the cake longer, you can refrigerate it.
The cake can last in the fridge for up to 4-5 days, but it is recommended to leave it at room temperature for 15-20 minutes before consuming it so that the cream’s texture becomes softer.
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FAQ (Questions and Answers)
Can I use packaged orange juice instead of fresh?
It’s not recommended
Can I use type 00 flour?
Yes
Why do you use type 1 flour?
Type 1 flour is a less refined flour than type 00 flour, and is produced with a process that retains a greater amount of bran and wheat germ. Therefore, it is richer in fiber and vitamins
