The traditional orange cake, loved and enjoyed by young and old alike! Fluffy, juicy, and fragrant, it is the perfect accompaniment to milk, juice or coffee. Its nostalgic aroma and irresistible taste invoke memories of family gatherings and simple pleasures of life, reminding us that sometimes, the most cherished recipes are the ones that stand the test of time...
DIFFICULTY LEVEL
Easy
Easy
BAKING TIME
40 - 45 min
40 - 45 min
QUANTITY
22 - 24 cm cake
22 - 24 cm cake
Ingredients
- 180 g seed oil
- 230 g sugar
- 230 g orange juice
- 2 eggs at room temperature
- Zest of 2 oranges (2 - 3 tbsp)
- 2 vials or 2 sachets vanillin or 1 tsp of vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 450 g self - rising flour
- Candied orange cut into small pieces, floured (optional)
- 200 g couverture chocolate for decoration
- 1 tsp seed oil
How to
- Sift the flour, add the baking powder and baking soda and mix.
- In a mixer's bowl, beat the sugar and eggs until light and fluffy.
- Gradually add the seed oil, zest and vanillin.
- Continue with the flour and juice, adding them alternately. At the end, add the candied orange pieces, after flouring them.
- Pour the mixture into a buttered and floured cake tin (22 - 24 cm).
- Bake in a preheated oven (set to fan) at 355 oF - 180 oC for 40 - 45 minutes. Let the cake cool.
- Melt the couverture in a bain marie or in the microwave and add the seed oil.
- Decorate with the melted chocolate and an orange slice.