Flower-shaped cake made from orange juice

Name: Flower-shaped cake made from orange juice - Floare P.
Ingredients: 2 egg yolks; 100g sugar; juice from 2 oranges; zest of 1 orange; 200g flour; baking powder; 80g butter; 2 egg whites beaten well

Dessert - Flower-shaped cake made from orange juice by Floare P. - Recipia

Flower-shaped cake with orange juice When I need something sweet quickly and don't feel like complicated recipes, I make this simple orange cake. I first saw it at my sister, Tabita's, who always cooks nice things and doesn’t spend hours in the kitchen. I've made it many times in different shapes, but most often in a flower-shaped pan. It’s not complicated at all and goes well with coffee or tea. Quick Info Total Time: 40 minutes Preparation Time: 10 minutes Baking Time: 20-30 minutes Servings: about 8 Difficulty: easy Recipe Type: dessert, suitable for breakfast, snack, or any time you want something quick and fresh Ingredients 2 egg yolks 100 g sugar juice from 2 oranges (freshly squeezed) grated zest from 1 orange 200 g flour 1 packet baking powder 80 g butter (soft, at room temperature) 2 egg whites (beaten) (optional for serving) a little strawberry jam Preparation Method 1. Prepare a cake pan – I use a flower-shaped one, but any medium-sized pan works well. Grease it with a little butter or line it with parchment paper if you think it’s necessary. 2. Beat the egg whites with a mixer until stiff peaks form. They need to be well aerated for the cake to be fluffy. 3. In a separate bowl, combine the sugar, egg yolks, and soft butter. Mix well with a spatula or mixer until the mixture becomes lighter in color. 4. Add the juice from the 2 oranges and the grated orange zest to the bowl with the egg yolks and sugar. Incorporate everything. 5. Add the sifted flour and baking powder. Mix only until combined; do not overbeat the mixture. 6. Gently fold in the beaten egg whites into the rest of the mixture, using wide motions from bottom to top to avoid deflating them. 7. Pour the batter into the prepared pan and gently level the surface. 8. Bake in a preheated oven at 180°C for 20-30 minutes. I check after 20 minutes with a toothpick – if it comes out clean, the cake is done. 9. Let it cool slightly before removing the cake from the pan. When serving, you can add a little strawberry jam on top if you want it sweeter or if you crave something fruity. Why I make the recipe often I like that I can make it quickly, without many dishes and complicated ingredients. It has a natural orange flavor and a light texture, not dry. It keeps well for a day or two, and I don’t have to hover around the oven checking constantly. Tips and Variations Tips The egg whites must be beaten well; otherwise, the cake won’t rise nicely. Don’t mix too much after adding the flour, or the batter will become dense. Use untreated oranges if you want to use the zest. Substitutions Butter can be replaced with margarine, but the final taste will be less rich. If you don’t have fresh oranges, you can use bottled juice, but fresh is more aromatic. The sugar can be reduced to 80 g if you don’t want it very sweet. Variations You can top the cake with strawberry jam, apricot jam, or anything you like. It’s also good without. If you want a more intense orange flavor, you can use a little natural extract. Serving Ideas It’s good both plain and with a little jam on top. You can dust it with powdered sugar if you prefer. It pairs well with coffee, tea, or a glass of cold milk. Frequently Asked Questions 1. Does the cake come out just as fluffy if I use only a hand mixer? Yes, as long as the egg whites are beaten well. It’s easier with an electric mixer, but you can also use a whisk. 2. Can I make this cake with lemon instead of orange? Yes, but it will be more sour. If using lemon, I recommend using a little more sugar. 3. Is it mandatory to use strawberry jam when serving? No, it’s optional. The cake is good plain, but the jam adds extra sweetness. 4. Can the cake be frozen after baking? I haven’t tried, but since the texture is fluffy, it probably won’t keep well in the freezer. 5. Can I use whole wheat flour? I haven’t tested it with whole wheat flour. It might turn out denser, but you can try half white flour and half whole wheat. Nutritional Values (estimated) One serving of cake (without jam on top) has about 190-210 kcal. Carbohydrates: approximately 32 g Protein: 3-4 g Fats: 7-8 g These are just estimates, depending on the serving size and whether you add jam when serving. It doesn’t contain much fat or sugar for a cake. Storage and Reheating It keeps well at room temperature, covered, for up to 2 days. I don’t recommend keeping it longer, as it becomes dry. It doesn’t need reheating; it’s good at room temperature. If you want, you can heat a slice for a few seconds in the microwave, but it’s not necessary.

Preparation

Beat the egg whites well, then gradually add all the other ingredients. Sugar, baking powder, orange juice and zest, softened butter at room temperature, egg yolks, flour... Bake in the oven at 180 degrees for 20-30 minutes. Do the toothpick test. I added a little strawberry jam when serving because I like it sweeter.

Flower-shaped cake made from orange juice

Preparation

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