Orange Cake

Description

This cake is as orangey as it gets, tastes as if your Italian nonna made it! You blend the entire orange and add it to the batter, just make sure you get the seeds out first. And please don’t skip the glaze. It makes a great cake even greater. The recipe is from Cristina’s Cucina and was recommended by many people. Here goes!

Orange Cake

Servings 8 People

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Ingredients

  

• 3 Eggs (I used 4 small)
• 250 g Sugar (1.25 cups)
• 275 g All Purpose Flour
• 2.5 tsp Baking Powder
• ¼ tsp Salt
• 1 tsp Vanilla Extract
• 100 g Butter (Softened)
• 100 g Plain Greek Yogurt
• 1 Large Orange preferably organic, about (300g), washed and cut into pieces (with the rind, but remove the seeds)

Glaze

• 1 Juiced Orange
• 100 g Sugar

Instructions

 

• Preheat the oven to 180°C. Line an 8" springform pan with baking paper from the bottom. I usually put butter and flour on the sides. Place the sugar, eggs, and vanilla in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder and add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt. In a food processor, process the whole orange until it is almost pureed. Add this orange to the cake mixture and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 40 to 45 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Prepare the glaze by melting the sugar in the orange juice and simmer for a few minutes, just until the liquid has a syrupy consistency. Spoon and brush over the top of the cake and allow to cool completely before cutting.

Calories: 375kcal