When I have oranges that start to soften, I quickly make this cake. It doesn’t have many ingredients, you don’t need special utensils, and it’s the kind of dessert you can prepare without planning ahead. It doesn’t rise very high, it resembles a pound cake a bit, but it’s moister, with a strong orange flavor and a hint of nutmeg. It’s one of those cakes that fits well for breakfast, alongside a coffee, or after a simple meal.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 50 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: fruit cake, ideal for quickly using up oranges
Ingredients
For the batter:
- 175 g soft butter
- 175 g sugar
- a pinch of nutmeg
- grated zest of 2 oranges
- 2 eggs
- 225 g flour
- 2 teaspoons baking powder
- juice of 2 oranges
For the syrup:
- juice of 6 oranges
- 100 ml water
- 2 tablespoons sugar
For decoration:
- thin slices of orange
Preparation steps
1. Take the butter out of the fridge ahead of time to soften. Place it in a bowl with the sugar, nutmeg, and grated orange zest. Mix well until it becomes a fluffy, light-colored cream.
2. Crack the eggs and add them one at a time to the mixture, mixing each time until fully incorporated.
3. Mix the flour separately with the baking powder. Gradually incorporate it into the butter and egg cream, alternating with the orange juice. Don’t pour all the liquid at once to avoid curdling the mixture. Mix until just combined, no more.
4. Prepare a round cake pan (classic for pound cake or sponge cake), about 22-24 cm. Grease it with butter or use parchment paper or a silicone mold if you have one on hand.
5. Pour the batter and level it gently. Bake in a preheated oven at a low temperature (about 160°C, if you know your oven) for 50 minutes. Test with a toothpick – it should come out clean.
6. While the cake is baking, make the syrup: in a small pot, combine the juice of 6 oranges, 100 ml of water, and 2 tablespoons of sugar. Let it simmer on low heat until it reduces and thickens slightly (about 15-20 minutes is enough).
7. When the cake is baked, turn it out warm onto a plate. Poke it with a fork in several places so the syrup can soak in.
8. Pour the syrup, warm or slightly cooled, over the cake. It absorbs better when the cake is not cold.
9. Decorate with thin slices of orange, cut into rounds or wedges, as you prefer.
Why I make this recipe often
It’s one of the simplest ways to use up oranges that have softened or are no longer good to eat as they are. It keeps well for two days at room temperature, remaining moist and not drying out quickly. The mixture is combined directly in a bowl, requiring no special techniques. If you have all the ingredients on hand, it doesn’t take long.
Tips and variations
Tips
- Don’t skip the grated zest; it adds the most flavor.
- Pour the syrup while the cake is still warm.
- If the oranges are very juicy, the syrup will be thinner. You can let it reduce more if you want.
- For the batter, plain white flour (000) works best.
Substitutions
- Butter can be replaced with margarine if you have nothing else, but the taste will differ.
- Sugar can also be brown, but the cake will come out a bit denser.
- If you don’t have nutmeg, you can leave it out; it’s not essential.
Variations
- You can add some chopped nuts or raisins to the mixture.
- Instead of oranges, you can use mandarins, but the flavor won’t be as intense.
- You can add some strips of orange peel to the syrup for a stronger taste.
Serving ideas
- It can be eaten plain, at room temperature.
- It also goes well with a spoonful of yogurt or sour cream if you want to temper the sweetness.
- It can be served alongside tea or coffee.
Frequently asked questions
1. Can it be made without a mixer?
Yes, if the butter is soft enough and you mix vigorously with a wooden spoon or whisk, it can be done. The consistency will be a bit more rustic.
2. What do I do if the syrup remains too liquid?
You can let it simmer for a few more minutes on low heat until it thickens slightly. Or you can leave it as is, just don’t pour it all at once on the cake to avoid it soaking too much.
3. Can the cake be frozen?
I don’t recommend it, because the syrup makes it quite moist and it changes texture when thawed. It’s best to keep it at room temperature and consume it within 2-3 days.
4. What kind of oranges are most suitable?
Any orange, as long as it’s not bitter and has enough juice. The juiciest ones make the best syrup.
5. Can it be made in a rectangular shape?
Yes, it can also be made in a loaf pan or rectangular dish, but it will be a bit lower and the baking time might decrease by 5-10 minutes.
Nutritional values
Approximately, one slice (out of 10) has around 250-280 kcal. Most of the calories come from butter, sugar, and flour. One slice has about: 35 g carbohydrates, 10 g fats, 3-4 g proteins. The cake contains sugar and is not a “light” option. The oranges add vitamin C, but not in large amounts after baking.
Storage and reheating
It keeps well at room temperature, covered with a cloth or in a box, for about 2-3 days. It doesn’t dry out quickly, thanks to the syrup. There’s no need to reheat; it can be eaten at room temperature. However, if you want to warm it up, you can microwave a slice for a few seconds, but it’s not necessary.
This recipe is best enjoyed fresh or the next day. After more than three days, the texture changes and becomes moister on the surface.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 50 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: fruit cake, ideal for quickly using up oranges
Ingredients
For the batter:
- 175 g soft butter
- 175 g sugar
- a pinch of nutmeg
- grated zest of 2 oranges
- 2 eggs
- 225 g flour
- 2 teaspoons baking powder
- juice of 2 oranges
For the syrup:
- juice of 6 oranges
- 100 ml water
- 2 tablespoons sugar
For decoration:
- thin slices of orange
Preparation steps
1. Take the butter out of the fridge ahead of time to soften. Place it in a bowl with the sugar, nutmeg, and grated orange zest. Mix well until it becomes a fluffy, light-colored cream.
2. Crack the eggs and add them one at a time to the mixture, mixing each time until fully incorporated.
3. Mix the flour separately with the baking powder. Gradually incorporate it into the butter and egg cream, alternating with the orange juice. Don’t pour all the liquid at once to avoid curdling the mixture. Mix until just combined, no more.
4. Prepare a round cake pan (classic for pound cake or sponge cake), about 22-24 cm. Grease it with butter or use parchment paper or a silicone mold if you have one on hand.
5. Pour the batter and level it gently. Bake in a preheated oven at a low temperature (about 160°C, if you know your oven) for 50 minutes. Test with a toothpick – it should come out clean.
6. While the cake is baking, make the syrup: in a small pot, combine the juice of 6 oranges, 100 ml of water, and 2 tablespoons of sugar. Let it simmer on low heat until it reduces and thickens slightly (about 15-20 minutes is enough).
7. When the cake is baked, turn it out warm onto a plate. Poke it with a fork in several places so the syrup can soak in.
8. Pour the syrup, warm or slightly cooled, over the cake. It absorbs better when the cake is not cold.
9. Decorate with thin slices of orange, cut into rounds or wedges, as you prefer.
Why I make this recipe often
It’s one of the simplest ways to use up oranges that have softened or are no longer good to eat as they are. It keeps well for two days at room temperature, remaining moist and not drying out quickly. The mixture is combined directly in a bowl, requiring no special techniques. If you have all the ingredients on hand, it doesn’t take long.
Tips and variations
Tips
- Don’t skip the grated zest; it adds the most flavor.
- Pour the syrup while the cake is still warm.
- If the oranges are very juicy, the syrup will be thinner. You can let it reduce more if you want.
- For the batter, plain white flour (000) works best.
Substitutions
- Butter can be replaced with margarine if you have nothing else, but the taste will differ.
- Sugar can also be brown, but the cake will come out a bit denser.
- If you don’t have nutmeg, you can leave it out; it’s not essential.
Variations
- You can add some chopped nuts or raisins to the mixture.
- Instead of oranges, you can use mandarins, but the flavor won’t be as intense.
- You can add some strips of orange peel to the syrup for a stronger taste.
Serving ideas
- It can be eaten plain, at room temperature.
- It also goes well with a spoonful of yogurt or sour cream if you want to temper the sweetness.
- It can be served alongside tea or coffee.
Frequently asked questions
1. Can it be made without a mixer?
Yes, if the butter is soft enough and you mix vigorously with a wooden spoon or whisk, it can be done. The consistency will be a bit more rustic.
2. What do I do if the syrup remains too liquid?
You can let it simmer for a few more minutes on low heat until it thickens slightly. Or you can leave it as is, just don’t pour it all at once on the cake to avoid it soaking too much.
3. Can the cake be frozen?
I don’t recommend it, because the syrup makes it quite moist and it changes texture when thawed. It’s best to keep it at room temperature and consume it within 2-3 days.
4. What kind of oranges are most suitable?
Any orange, as long as it’s not bitter and has enough juice. The juiciest ones make the best syrup.
5. Can it be made in a rectangular shape?
Yes, it can also be made in a loaf pan or rectangular dish, but it will be a bit lower and the baking time might decrease by 5-10 minutes.
Nutritional values
Approximately, one slice (out of 10) has around 250-280 kcal. Most of the calories come from butter, sugar, and flour. One slice has about: 35 g carbohydrates, 10 g fats, 3-4 g proteins. The cake contains sugar and is not a “light” option. The oranges add vitamin C, but not in large amounts after baking.
Storage and reheating
It keeps well at room temperature, covered with a cloth or in a box, for about 2-3 days. It doesn’t dry out quickly, thanks to the syrup. There’s no need to reheat; it can be eaten at room temperature. However, if you want to warm it up, you can microwave a slice for a few seconds, but it’s not necessary.
This recipe is best enjoyed fresh or the next day. After more than three days, the texture changes and becomes moister on the surface.