Dive into the sunny sweetness of this incredibly moist orange cake, crowned with a shiny glaze that enhances its aromas. Easy to make, this dessert radiates freshness and brings a touch of joy to your kitchen. Perfect for afternoon tea or to end a meal gently, it will delight young and old with its perfect balance between sweetness and acidity.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
In a large bowl, beat the melted butter with sugar until you get a creamy and homogeneous mixture. Incorporate the eggs one by one, whisking vigorously after each addition.
- 2
Sift together the flour, baking powder and salt. Incorporate these dry ingredients alternating with the milk, mixing gently to avoid lumps.
- 3
Add the finely grated zest and juice of previously squeezed oranges. Mix gently until you get a homogeneous and fragrant batter.
- 4
Pour the batter into a previously buttered and floured cake pan. Bake at 170°C (convection) for 45 minutes. Check cooking with a knife.
- 5
Let the cake rest for 10 minutes in the pan before unmolding onto a rack. Wait until completely cooled before glazing.
- 6
In a bowl, mix icing sugar with orange juice until you get a smooth and coating consistency. Pour over the cold cake, letting it drip down the sides.
- For perfect baking: Place the pan at mid-height in the oven and place a thin strip of cold butter in the center of the batter before baking to get an even crust and avoid cracks.
- Variation: Replace orange juice with lemon juice for a more tangy version, or add a tablespoon of almond powder to enhance moistness.
- Flavor optimization: For an even more melting cake, wrap it in plastic wrap as soon as it's warm and let it rest overnight. The orange aromas will fully develop.
