Quick orange cake recipe in ten minutes.
An easy orange cake to make with ingredients we all have at home, perfect for festive days. Colorful, fragrant, and soft: what more could you want?
Every year during this period, between November and December, I prepare this delightful cake. It is not just a dessert, but a true ritual that accompanies my holidays.
Whether it’s a big cake to share with friends and family or elegant single servings to impress my guests. The recipe is always the same: a mixture of flavors that fill the home, and more, with an aroma that evokes Christmas.
I use Navel oranges, my favorite variety due to their thick peel, perfect not only for the cake but also ideal for my candied peels.
In fact, every year, and as I write, in the kitchen the peels are macerating with sugar, I dedicate myself to preparing candied oranges, which I use for the traditional sweets that we enjoy every holiday season, both as a final garnish and as a tasty ingredient.
This cake thus becomes a piece of family tradition.
My batter is quick and simple, designed for those like me who do not always have the time for long preparations. With only twenty-five minutes of baking each time, it’s always a pleasure to have the first taste! Accompanied by a hot tea or a glass of sparkling wine. And so the orange cake becomes not just a dessert but also a Christmas symbol.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 12 Minutes
- Portions: 10
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
Oranges, almonds, and…
- 1.5 cups all-purpose flour
- 1.5 cups almond flour
- 1 cup milk
- 1 cup sugar (For the cake)
- 3/4 cup sunflower oil
- 2 eggs
- 1 packet baking powder
- 6 oranges
- as needed sugar (half the weight of the orange juice)
Tools
Check out my review of the electric mixer Russell Hobbs 24670-56″
A mixing bowl, a baking pan for the cake, a small saucepan for the orange juice
- Bowls
- Pots
- Scales
- Mixers
Steps
One batter, a quick jelly, and go!
In a bowl or stand mixer, place the eggs, milk, oil and emulsify with a few rotations of the whisk, they just need to mix together.
Then add the two flours, sifted baking powder, and sugar, another whisk rotation for about two minutes
In a mold, the one you see in the photo is about 8 inches in diameter, for the rest I made single servings; peel the oranges and arrange them on the surface. Bake at 356°F for about 20/25 minutes in a preheated oven.
In the meantime, squeeze the remaining oranges, weigh the juice, add 60% of the sugar weight, and cook until the jelly thickens.
Take the cake out of the oven and wait for it to cool before unmolding. Serve it accompanied by the jelly
My single servings with a central hole, to fill with the freshly prepared jelly! A unique flavor!
Try it to believe it!
To store your orange cake:
Don’t worry, it won’t last long. It keeps at room temperature and stays good for four to five days.
Great with hot tea, and why not a dark and creamy chocolate
FAQ (Frequently Asked Questions)
How long should the single servings bake?
The baking time decreases by a few minutes, do not let them brown too much and perform the toothpick test before turning off.
Can the milk be substituted?
Yes, it is possible to substitute with oat milk.
