Orange Cake – Believe me, it is not just about the title. This sticky and super-soft texture cake is packed to the brim with intense orange flavor. A terrific taste to enjoy with a cup of coffee.
I have to admit that this orange cake taste ultra-delicious. Actually, it was my first attempt at making this orange cake. I was afraid that the result wouldn’t be so tempting and savory, but on the contrary, it nicely surprised me how lingering and orange-lish it turned to be. I have no words to describe it!
The smell in the house definitely reminded me of Christmas. So aromatic and so elegant, this orange cake is a must-make, if you are still afraid as I was. It may surprise you, but you don’t need a bunch of oranges to obtain an authentic taste. Zest and the juice of one orange will make it all.
The syrup I have drizzle over the cake is simple to make, but trust me, it is the key to that sticky and moist orange cake. I also doubt adding it. But the cake will look lifeless and taste dry if you will not add it.
Its incredible moist texture, flavored with freshly squeezed orange juice and zest, will amaze your guests with a restaurant-fancy looking aspect. I believe it will become one of my all-time favorite desserts.
Can I add lemon or lime?
Definitely, you can! I haven’t added any lemon/lime juice or zest to my orange cake. Anyway, if you like this combination of taste and aroma, easily add some lemons or limes. I love lime in the bakery, and I often add its zest in frosting, but this recipe was not about it. If you crave something with an authentic sour lime taste, then this refreshing and creamy Lime Cheesecake will pleasantly surprise you.
Do I have to use fresh oranges for Orange Cake?
Do I have to use fresh oranges for Orange Cake?As I told you, it was my first experience with orange cake, but I think neither store-bought juice nor orange flavor can substitute fresh orange juice and zest that burst through in each bite of cake.
To keep things easy before squeezing the juice, I zest oranges. Also, to get even more flavor, I have used manual citrus juicers – “citrus reamer’. I love it as it helps wrings out every last drop. Also, some flash that drops with the juice will only enhance the cake taste.
How do you make a Whole Orange Cake?
This delicious soft Orange Cake that’s bursting with citrusy flavor is easy to make and does not require special skills. Cakes usually don’t last for too long in my house, as my kids swallow them before cooling. It took me some effort to convince them to wait some time to taste this orange cake (at least until cooled down completely) and not to sneak a slice of it. I noticed that the orange cake gets even better over time.
Wash and pat dry a large orange. Zest the skin and then squeeze the juice. In a large mixing bowl, rub the orange zest into brown sugar. Beat the eggs into the sugar. For a faster and easier method, use your hand blender attached with a whisk. If you do not have one, a regular whisk is quite suitable. I just adore the whole process of making cakes, so very often, I stretch the pleasure and use a hand whisk too.
Once the eggs are foamy, add yogurt, melted butter, orange juice, and vanilla seeds (or vanilla extract). Gently mix the ingredients just to incorporate.
Over a parchment paper sheet, sift the flour, baking powder, and a pinch of salt. Then fold the flour mixture into the egg mixture. Make sure you do not overmix the cake batter.
Preheat the oven to 360°F. Grease a springform pan with butter. To make sure your cake will not stick to the bottom of the pan, lay it with a piece of parchment paper.
Transfer the batter into the prepared pan and sent it to the oven for 40 minutes. It is important not to overbake the cake. So if you see it browning fast and the time of baking is not over, make a toothpick test for doneness. If the toothpick comes out clean, the cake is done. In case it comes out gooey, then it needs more time.
Once the orange cake is baked, remove it from the pan and set it aside for 15 minutes to cool a little before transferring it to a wire rack to cool completely.
How to make the syrup for Orange Cake?
How to make the syrup for Orange Cake?I am not a big fan of syrups for cakes, but it is indispensable in this orange cake. While the cake is baking, make the syrup. In a saucepan, combine ⅔ cup sugar, ½ cup of orange juice, and 3 rosemary springs. Simmer for about 7-10 minutes until the liquid has a syrupy consistency. Drizzle the syrup over the warm cake.
How to serve the Orange Cake?
How to serve the Orange Cake? This fluffy with bright orange flavor cake will make your day! I adore serving it warm, but it tastes even more delicious cold or on the second day. It doesn’t harden; on the contrary, it tends to have a more intense orange aroma taste.
The cake itself isn’t too sweet, and a scoop of vanilla ice-cream or some cheese frosting will add sweetness and a touch of cold bites. I assure you this orange cake is tremendously satisfying.
Whole Orange Cake
Ingredients
- 2 1/2 cups flour
- 4 eggs
- 2/3 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup Greek yogurt
- 1 vanilla bean
- zest of one orange
- 1/2 cup orange juice freshly squeezed
For the syrup:
- 1/2 cup orange juice
- 2/3 cup sugar
- 3 rosemary sprigs
Instructions
- Wash and pat dry a large orange. Zest the skin and then squeeze the juice. In a large mixing bowl, rub the orange zest into brown sugar. Beat the eggs into the sugar.
- Once the eggs are foamy, add yogurt, melted butter, orange juice, and vanilla seeds (or vanilla extract). Gently mix the ingredients just to incorporate.
- Over a parchment paper sheet, sift the flour, baking powder, and a pinch of salt. Then fold the flour mixture into the egg mixture. Make sure you do not overmix the cake batter.
- Preheat the oven to 360°F. Grease a springform pan with butter. To make sure your cake will not stick to the bottom of the pan, lay it with a piece of parchment paper. Transfer the batter into the prepared pan and sent it to the oven for 40 minutes.
- While the cake is baking, make the syrup. In a saucepan, combine ⅔ cup sugar, ½ cup of orange juice, and 3 rosemary springs. Simmer for about 7-10 minutes until the liquid has a syrupy consistency. Drizzle the syrup over the warm cake.
