Soft Orange Cake.
Traditional recipe and also with Thermomix, regular and diet versions.
This cake has a soft texture almost like a firm pudding. It’s all about oranges, and you really need a lot. From the base to the soaking to the decoration and the topping, it’s all about oranges, a nice dose of vitamin C.
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 430.93 (Kcal)
- Carbohydrates 65.15 (g) of which sugars 48.09 (g)
- Proteins 2.64 (g)
- Fat 18.96 (g) of which saturated 12.21 (g)of which unsaturated 6.65 (g)
- Fibers 1.42 (g)
- Sodium 9.36 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Soft Orange Cake
- 1 orange (large organic)
- 1 cup g powdered sugar (or erythritol)
- 1 cup g water
- 1 cup g butter (softened or 1 cup Greek yogurt)
- 2 tbsps g orange zest
- 1 cup g powdered sugar (or erythritol)
- 3 eggs (at room temperature)
- 1.5 cups g all-purpose flour (or low GI flour)
- 2 tsp g baking powder
- 2/3 cup g orange juice (freshly squeezed and strained)
- 7/8 cup g orange juice (freshly squeezed and strained)
- 1/2 cup g powdered sugar (or erythritol)
- 2 tbsps g water
- 2/3 cup g orange marmalade (or sugar-free orange compote)
Tools
What we need to make the
- 1 Pan
- 1 Food Processor or the Thermomix
- 1 Citrus Juicer
- 1 Knife
- 1 Springform Pan 9 inches
- 1 Parchment Paper
- 1 Oven
Steps
Soft Orange Cake
Caramelized Orange Slices
Cut the orange into round slices about 1/8 inch thick. Arrange them in a pan with the sugar and water.
Let the contents of the pan simmer and caramelize for 20 minutes. After the time has passed, drain the orange slices with a slotted spoon, place them on a plate, and let them dry until ready to use. Meanwhile…
Let’s make the Soft Cake
Butter a 9-inch cake pan, but it is essential that the bottom of the pan is covered with parchment paper which will help you flip it once cooked.
Preheat the oven to 355°F (static).
Grate the orange zest, and mix it in a bowl with the sugar/erythritol,
with the softened butter, (or Greek yogurt),
the eggs,
the flour, baking powder
and the orange juice, and mix with an electric whisk, or you can use a food processor.
Pour the batter into the prepared cake pan.
Bake in the hot oven for 40-45 minutes (355°F).
Once baked, remove the cake from the oven, unmold, and place it on a cooling rack.
Once you can touch the cake without burning yourself, remove it from the pan and place it on a cooling rack with a container underneath; I used another baking sheet. This will catch the excess soaking syrup.
Let the cake cool at room temperature. Meanwhile…Let’s make the Orange Soaking Syrup,
Put the orange juice and sugar in a saucepan, heat, stirring until the sugar is completely dissolved, then turn off.
Gently pour the soaking syrup over the cake and wait 2-3 minutes. You will see the excess fall into the pan below.
Repeat the process by collecting the soaking syrup that fell before until the syrup collected in the bowl is completely absorbed by the cake. Let cool completely.
Decoration
Without washing the saucepan, add the water and orange marmalade, heat until the mixture is homogeneous, then transfer to a bowl.
Decorate the top of the cake with the caramelized orange slices.
Generously brush the entire surface and sides of the cake with the orange marmalade.
And here is the Soft Orange Cake ready.
Caramelized Orange Slices
Cut the orange into round slices about 1/8 inch thick. Arrange them in a pan with the sugar and water.
Let the contents of the pan simmer and caramelize for 20 minutes. After the time has passed, drain the orange slices with a slotted spoon, place them on a plate, and let them dry until ready to use. Meanwhile…
Let’s make the base
Butter a 9-inch cake pan, but it is essential that the bottom of the pan is covered with parchment paper which will help you flip it once cooked.
Preheat the oven to 355°F (static). Place the grated orange zest in the bowl 10 sec speed 8. Gather with the spatula, and add the sugar/erythritol, pulverize: 10 sec./speed 8. Gather with a spatula, and,
add the softened butter, (or Greek yogurt), the eggs, the flour, the baking powder and the orange juice,
and mix: 30 sec./speed 5.
Pour the batter into the prepared cake pan.
Bake in the hot oven for 40-45 minutes (355°F).
Once baked, remove the cake from the oven, unmold, and place it on a cooling rack.
Once you can touch the cake without burning yourself, remove it from the pan and place it on a cooling rack with a container underneath; I used another baking sheet. This will catch the excess soaking syrup.
Let the cake cool at room temperature. Meanwhile…Let’s make the Orange Soaking Syrup
Place the orange juice and sugar in the cleaned bowl, heat: 5 min./100°C/speed 2. Gently pour the soaking syrup over the cake and wait 2-3 minutes. You will see the excess fall into the pan below. Repeat the process by collecting the soaking syrup that fell before until the syrup collected in the bowl is completely absorbed by the cake. Let cool completely.
Decoration
Without washing the bowl, add the water and orange marmalade, heat: 5 min./60°C/speed 2. Meanwhile, decorate the top of the cake with the caramelized orange slices. Once the marmalade is ready, generously brush the entire surface and sides of the cake with the orange marmalade.
Soft Orange Cake can be kept out of the fridge for up to 3 days under a cake dome.
FAQ (Questions and Answers)
Soft Orange Cake
With what other fruit can I make it?
With pineapple and strawberries, using packaged juice instead of fresh juice.
