Whole Orange Cake
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.
Servings: 8 slices
Calories: 501kcal
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.
Nutrition
Calories: 501kcal | Carbohydrates: 77g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 47mg | Potassium: 193mg | Fiber: 1g | Sugar: 47g | Vitamin A: 654IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 2mg