Orange Cake
If you love oranges or have some oranges lying around, go ahead and make this amazing citrus packed cake which is sure to become a family favorite! This homemade orange cake is perfect because it ticks all the boxes: it is moist, it is tender, it has a balanced orange flavor, and perfect sweetness.
While most orange cake recipes require you to use the juice only, my recipe is different. We will be using the entire pulp! The pulp adds so much moisture to the cake that it will remain moist for days without the need for a simple syrup. Since this cake is soft and moist, when you insert a wooden skewer to check if it is done, it will come out clean or with just a few crumbs stuck to it.
The flavors are perfectly balanced. You will love the subtle sweetness and tanginess from the oranges. I have used orange blossom water to further enhance the orange flavour and adds a citrusy aroma that brings this cake to life! To avoid overpowering the cake, use the recommended amount of orange blossom water along with the vanilla extract. Feel free to skip it out if you do not have it.
I have topped it with a very simple orange glaze which uses 2 ingredients only: icing sugar and orange juice. Allow the cake to cool to room temperature before adding the glaze to prevent the glaze from running off the sides of the cake.
This cake can be enjoyed for breakfast, dessert, or alongside a cup of tea or coffee. This moist cake is sure to delight your guests on any special occasion!
Tips for the best Orange Cake:
- Key ingredients keeping it moist are the orange pulp, buttermilk and oil.
- Beat the eggs and sugar for at least 3-5 minutes until the mixture becomes fluffy and pale yellow. This will result in a cake with the most light and fluffy texture.
- Line the baking pan with parchment paper to prevent the cake sticking.
- Once the cake is done, place the pan on a wire rack. Allow it to cool completely at room temperature. Since this cake is very soft, a room-temperature cake will cut cleanly with minimal crumbs.
- Store in an air tight container and refrigerate for up to 4 days. The oil in the cake will keep it super soft.
Orange Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup buttermilk (in 1/2 cup milk add 1 teaspoon vinegar)
- 2 eggs (room temperature)
- 1 teaspoon orange blossom/ vanilla essence
- 1 tablespoon orange zest (from about 2 medium size oranges)
- 1 cup orange pulp (from about 2 medium size oranges)
For the Glaze
- 1/2 cup icing sugar
- 1- 2 tablespoons orange juice
Instructions
- Preheat oven to 350 F
- Prepare an 8×8 inch or 9×9 inch cake pan by lining it with parchment paper and lightly grease it.
- Zest your oranges so that you end up with 1 heaping tablespoon of orange zest and set aside. (While zesting, stop when you see the white part because it is bitter)
- Cut up the oranges, and separate out the pulp (remove seeds if any). Puree the pulp and keep it aside along with all its juices (you should end up with about 1 cup).
- In a large bowl, sift the dry ingredients— all purpose flour, salt, baking powder and baking soda. Use a hand whisk to mix them well.
- In a stand mixer fitted with a whisk attachment or hand held mixer, add eggs and sugar. Start whisking it on medium speed for about 5 minutes. The mixture should look light and fluffy. Make sure to scrape down the sides of the bowl at least once.
- With the mixer still running, SLOWLY DRIZZLE oil.
- Then add the orange zest, buttermilk, orange blossom/vanilla essence and pulp puree.
- Continue whisking for 1 minute more.
- Add the dry ingredients into the wet batter and use a SPATULA to fold it. Keep folding gently until no dry flour can be seen. Do not overmix!
- Pour the batter into the prepared tin and give it a few taps on the counter-top to get rid of the air bubbles.
- Place into the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the middle. It should be clean with few moist crumbs. It should not be a wet batter.
- Place the cake on the cooling rack and allow it to cool completely before adding the glaze.
Preparing the glaze:
- In a bowl add the icing sugar and 2 tablespoons of orange juice. Stir very well until smooth. Drizzle over the cooled cake and let it stand for 3-5 minutes You can add a few drops more of the juice for a more runnier consistency. Avoid making the icing too thin, or the icing will slide off the orange cake.
Notes
- Always sift dry ingredients to remove any lumps. This will make the cake soft and light.
- When zesting an orange, stop zesting once you reach the white layer, as the white is bitter.
- Never overmix the dry ingredients or the cake will become dense.
- To ensure no air bubbles are in the cake batter, gently tap the cake pans on the counter a few times before placing them in the oven.
- If any other pan size is used (besides the ones mentioned), baking time will vary.
- Never pour glaze on a warm/hot cake. The heat will melt it and it will drip off the cake.
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