An incredibly easy orange cake, made with fresh orange juice and zest…
I have been literally struggling to put my thoughts and mood into expressions, but while I continue to do that, let me get on to the recipe for today. I love anything citrusy these days. Can I call it the taste change due to age? Once upon a time, I loved to eat only chocolate or marble cakes, and banana cakes for another choice, but of late I have been loving anything has a tanginess attached to it. Whether it is this lime cake, or this lemon cake, I have enjoyed most of the cake on my own. Hehe… While I was looking at my blog to see if I had an orange cake, I do have an eggless version which uses storebought orange juice, but I really wanted to have a handy recipe of a cake made with eggs.
This recipe is adapted from here, and it couldn’t be easier than it can be. The cake uses the usual “beating the eggs” method for giving the softness and fluffiness to the cake. The cake uses oil as its other fat, so it makes it really moist. As mentioned, the cake uses fresh orange juice, and I can’t stress on how much more flavorful it can be from the bottled ones. Add as much zest as you can into the cake for a more prominent orange flavor. One thing I did was rub the zest into the sugar before adding into the beaten eggs, to just let it bleed in. I have not used any other flavoring to this cake, since the orange has to shine. So if you have oranges lying in your pantry, get making it now. If you love a chocolate version, I have a recipe for that as well, and if you are looking at a gluten free version, then you may want to try this one, which I am practically craving for now, at the moment… hehe… Off to this recipe…
Easy Orange Cake
- 2 large eggs room temperature
- 1/2 cup sugar
- 1/2 cup oil
- 150 ml fresh orange juice squeezed out of 2 oranges
- Zest from 2 oranges
- 1 1/4 cup all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- Preheat oven to 180 degrees. Grease and flour a small bundt pan or a 6 inch baking pan.
- Beat egg till fluffy and pale. Add the sugar and beat till well incorporated.
- Add the oil and beat.
- Sift in the dry ingredients, add the orange juice and orange zest and just beat till combined. Do not overbeat.
- Pour into the prepared pan and bake for 40-50 minutes till the cake is done.
- Cool in pan for five minutes and then flip onto a rack to cool completely. Serve with afternoon tea.