The creamy orange cake is an incredibly soft, fragrant dessert full of freshness: a true explosion of goodness that wins you over at the first bite. Soft, velvety, and with an intense citrus aroma, it is perfect for those who love genuine flavors and the delicate sweetness of oranges.
In this version, the star is the egg-free orange cream, light and bright, giving the cake an irresistible texture: creamy inside and very soft outside, just like the lemon version.
It’s a simple recipe, ideal for breakfast, a snack, or as a dessert at the end of a meal.
It takes little effort to create a “wow” effect dessert that fills the whole house with the scent of orange!
Get your oranges ready and join me in the kitchen: let’s make the creamy orange cake together.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
MAKING THIS CAKE IS VERY SIMPLE AND YOU WILL NEED JUST A FEW SIMPLE INGREDIENTS. LET’S SEE TOGETHER WHAT THEY ARE
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 orange
- 1 packet baking powder
- 1/2 cup butter
- 2 eggs
- 1 espresso cup of milk
- powdered sugar (for dusting)
- 3 small oranges (juice only)
- 2 tablespoons water
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
Tools
you won’t need any strange tools
- 1 Electric whisk
Steps
LET’S SEE TOGETHER HOW TO PREPARE THE CREAMY ORANGE CAKE
PREPARE THE CREAM: put the sugar and flour in a saucepan and mix, then add the water and juice, mix well and if lumps form, try to dissolve them. Below, I leave you a small trick to avoid lumps. Put everything on low heat, let thicken, and once ready, pour it into a bowl, cover, and let it cool.
PREPARE THE BASE: Separate the yolks from the whites and beat the whites until stiff and set aside, now cream the softened butter with the sugar and then add one yolk at a time, the grated orange zest and its juice, then the milk, and finally the sifted flour and baking powder. Mix everything well and add the whipped egg whites, folding gently from bottom to top.
ASSEMBLE AND BAKE: Grease and flour a pan around 8-9 inches or line it with parchment paper, pour all the batter in, make dimples on the surface with the back of a spoon, and fill them with the cream. Bake everything at 350°F for about 30 minutes but always do the toothpick test. Remove from oven and dust with powdered sugar.
IF YOU LIKE AN EVEN CREAMIER VERSION, THEN YOU MUST TRY THE CREAMY ORANGE CAKE WITH MASCARPONE
LAURA’S TIPS…
If you want to add a crunchy note to the cake, you can add some chopped almonds
QUESTIONS
CAN I USE RICE FLOUR?
YES, CERTAINLY I CAN ALSO RECOMMEND THIS VERSION WITH RICE FLOUR
