Orange cake

Name: Orange cake - Evanghelina E.
Ingredients: 1 orange (peel and juice) 170 butter or margarine at room temperature 4 eggs 250 sugar 50 g milk 250 g flour 1 baking powder powdered sugar dark or sweet chocolate

Dessert - Orange cake by Evanghelina E. - Recipia

Orange Cake When friends come over unexpectedly, I quickly make this orange cake. It doesn't require special ingredients, it's quick, and it doesn't leave too much mess in the kitchen. It has become one of the desserts I often make for my family, especially since it doesn't require complicated planning or big expenses. Most of the time, I already have everything I need at home. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 45 minutes Servings: 8-10, depending on the size of the pan Difficulty: easy Recipe type: quick homemade cake, suitable for guests or weekend dessert Ingredients 1 orange (zest and juice) 170 g butter or margarine, at room temperature 4 eggs 250 g sugar 50 g milk 250 g flour 1 packet baking powder powdered sugar (for sprinkling on top) dark or milk chocolate (optional, for decoration or glaze) Preparation Method 1. Wash the orange well and zest it, being careful not to include the white part. Squeeze the juice and set it aside. 2. In a large bowl, combine the sugar and eggs. Mix them at high speed until the mixture becomes light in color and frothy, about 2-3 minutes. 3. Add the grated orange zest and the butter cut into cubes. Continue mixing until you obtain a more aerated cream, ensuring the butter is fully incorporated. 4. Pour the milk and orange juice over the mixture and mix briefly to combine. 5. Gradually incorporate the sifted flour, mixing gently with a spatula or with the mixer on low speed. It's important not to add all the flour at once to avoid lumps. 6. Finally, add the baking powder and mix gently until homogenous. 7. Prepare a baking pan (medium size, loaf or cake type). Grease it with butter or a little oil, then sprinkle flour over the entire surface. Shake off the excess. 8. Pour the mixture into the pan and level it gently. 9. Place the cake in a preheated oven at medium heat (about 170-180°C) for 45 minutes. Do not open the oven in the first 30 minutes. Check the cake with a toothpick: if it comes out clean, it's done. 10. Remove the cake and let it cool in the pan, then turn it out onto a plate. Once completely cooled, sprinkle powdered sugar on top. 11. For a different version, melt chocolate in a double boiler and pour it over the cooled cake. If you have special molds, you can pour the melted chocolate into them and use them for decoration. Why I make this recipe often It’s one of the quickest cakes I know and saves me when I don’t have much time. The ingredients are handy, and the taste of orange makes it suitable for both summer and winter. It keeps well and doesn’t crumble easily. Tips and Variations Tips - Use untreated oranges for the zest to avoid a bitter taste or chemicals. - The butter should be soft, not melted, to incorporate well with the eggs. - Mix the flour gently, don’t overdo it to avoid a dense cake. Substitutions - You can use margarine instead of butter if you don’t have anything else at home, but butter gives a fuller taste. - Sugar can also be brown, but the final taste will be slightly different. - If you don’t have fresh orange, I don’t recommend store-bought juice, as it doesn’t have the same flavor and you can’t use the zest. Variations - For a chocolate note, add chocolate chips to the batter or pour chocolate glaze on top. - Instead of plain powdered sugar, you can sprinkle a mix of powdered sugar and cinnamon over the cake. - The cake can also be made in a loaf shape in a long pan, but also in a round shape. Serving Ideas - Serve it plain, with powdered sugar on top, with coffee or tea. - If you have melted chocolate, you can decorate with shapes made from chocolate for a different presentation. - It also goes well with a little whipped cream or slices of orange on the side. Frequently Asked Questions Can I make the cake only with margarine? Yes, it can be made only with margarine, the texture will be slightly less rich, but the result remains pleasant. How do I know when the cake is baked? Insert a toothpick in the center. If it comes out clean or with just a few crumbs, it’s done. If there are wet traces, leave it for a few more minutes. Can it be frozen? The cake does not have optimal texture after freezing; it dries out easily. I recommend keeping it in a cool place and consuming it within a few days. Can I use boxed orange juice? I do not recommend it. Fresh juice gives the right flavor and you can also use the zest. Boxed juice does not have the same aroma and the sugar content can change the texture of the batter. What do I do if I don’t have a mixer? You can whisk the eggs and sugar with a whisk, but it requires some effort to achieve the frothy texture. The rest of the steps can be done manually, but it takes more time. Nutritional Values Approximately, one slice (out of 10) has about 250-280 kcal. Of these values, about 35 g carbohydrates, 4-5 g protein, 12-14 g fats. The values are indicative and can vary depending on the accuracy of the ingredients used or the size of the portions. Storage and Reheating The cake keeps well at room temperature, covered, for 2-3 days. It can be kept in the fridge if you want it to last longer, but the taste is better at room temperature. There’s no point in reheating it, it’s good cold or at room temperature. If you’ve put chocolate glaze on it, it’s best to keep it cool.

Orange cake

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