Orange Cake

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Servings: 1 Difficulty: Advanced
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A moist, citrus-infused Mediterranean cake soaked in orange syrup and topped with candied peel.
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This vibrant Orange Cake is a delightful Mediterranean dessert that balances sweet citrus notes with a tender crumb. Made with olive oil for a rich, moist texture, the cake is baked until golden and then generously soaked in a homemade orange syrup. The addition of candied orange strips and supremes adds both visual appeal and bursts of intense flavor. It’s perfect for afternoon tea, family gatherings, or as a refreshing end to a summer meal. Simple ingredients transform into an elegant treat that feels homemade yet impressive.

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Orange Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 696.9

Description

This vibrant Orange Cake is a delightful Mediterranean dessert that balances sweet citrus notes with a tender crumb. Made with olive oil for a rich, moist texture, the cake is baked until golden and then generously soaked in a homemade orange syrup. The addition of candied orange strips and supremes adds both visual appeal and bursts of intense flavor. It&# 226;ÂÂs perfect for afternoon tea, family gatherings, or as a refreshing end to a summer meal. Simple ingredients transform into an elegant treat that feels homemade yet impressive.

Ingredients

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Butter an 8-inch cake pan, then dust with sugar and flour, tapping out excess.
  3. Beat eggs and sugar together until pale yellow and forming ribbons.
  4. Beat in milk, olive oil, and orange zest until well combined.
  5. In a small bowl, sift together flour, baking powder, baking soda, and salt.
  6. Add flour mixture to egg mixture one tablespoon at a time, stirring well after each addition.
  7. Pour batter into prepared cake pan and bake for 1 hour, or until a toothpick inserted in center comes out clean.
  8. Remove cake from oven and let cool slightly on a rack, then invert onto rack to cool completely.
  9. While cake cools, prepare syrup: Cut orange rind into very thin strips, reserving the white pith and supremes.
  10. In a large saucepan, combine orange juice, sugar, and thin orange rind strips.
  11. Bring to a simmer and cook for 30 minutes until syrup thickens.
  12. Strain syrup, reserving the orange strips and 1/2 cup of syrup for glaze.
  13. Use a toothpick to poke holes all over the top of the cooled cake.
  14. Pour warm strained syrup over the cake, allowing it to soak in fully.
  15. In a small saucepan, bring reserved 1/2 cup syrup to a simmer and reduce to a few tablespoons thick glaze.
  16. Spread thick glaze over the top of the soaked cake.
  17. Arrange reserved candied orange strips and orange supremes on top of the cake for garnish.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 696.9kcal
% Daily Value *
Total Fat 38.9g60%
Saturated Fat 7.1g36%
Cholesterol 280.9mg94%
Sodium 117.8mg5%
Total Carbohydrate 78.8g27%
Dietary Fiber 0.0g0%
Sugars 78.8g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: orange cake, citrus dessert, mediterranean baking, olive oil cake, soaked cake, orange syrup, candied orange peel, vegetarian dessert, easy baking, summer dessert, tea time treat, fluffy cake, orange supremes, homemade syrup, citrus glaze, simple ingredients, moist cake, party dessert, classic recipe, fruit cake
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