Orange Cake

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
1 (8-inch) cake; 4 to 6 servings
Level:
Easy

Ingredients
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 cup milk
  • 1/2 cup olive oil
  • Zest of 1 orange, minced
  • 1 3/4 cups flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Syrup:
  • 1 orange
  • 1 1/2 cups orange juice
  • 1 1/2 cups sugar
Directions

Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.

Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.

Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.

Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.

In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.

Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.


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3.5 19
what pale yellow ribbons means item not reviewed by moderator and published
I made this cake last night and I was not disappointed. The cake was moist, had a nice flavor and cooked completely at around 45 mins at 390 degrees (I took notice of the notes about burning and took down the temp just a bit.) Something else, I did not have baking soda so I used double the amount of baking powder. Lastly, I found the batter to be rather watery so I added an unmeasured amount of additional flour and it worked out fine (I probably did not add more than 1/4 cup of extra four…) item not reviewed by moderator and published
Tasty n delicious...very moist,,,I had to bring the temp down to avoid it from burning,,all in all it was great with a cup of tea..wow item not reviewed by moderator and published
Delicious, moist cake!! I changed up the syrup recipe a bit by adding a touch of lemon essence and some dark rum. The temperature is much to high to cook the cake, I ended up dropping it down to 365 and it finished in about 45 minutes being a bit burnt on the outside (also I used a dark non-stick pan so maybe i should have dropped the temperature even more. Its not in your face orangey but I thought the flavour and consistency was on point. Many of the other reviews say to use vegetable oil but I think all it needs is a light or extra light olive oil and it comes out perfectly fine. item not reviewed by moderator and published
i love this! it was delicious! but to fix the burning problem everyones having, i set the oven on convection bake at 375 degrees and covered the cake with tin foil and set the timer for 45mins. it came out beautifully thanks to that, and fully baked ^.^ also i recommend using vegetable oil instead of olive oil. i also added a little splash of vanilla extract into the cake batter and it gave it a little extra sweetness. i highly sugesst you try this things, i hope i helped :) item not reviewed by moderator and published
It doesn't get easier than this!! Great recipe to do with children. Great taste. I was extremely please with the small size so there's no leftovers for days. I used the white whole wheat flour like another poster suggested. Next time I will only cook for 40-45 min. It was a little too brown. item not reviewed by moderator and published
its tasty but i think i am going to try vegetable oil next time to see the difference item not reviewed by moderator and published
the cake came out beautifal for my sisters BDay with whipping cream to decorate it! item not reviewed by moderator and published
I made this cake for my brother's b'day, Mar 8, 2010 and everyone loved it. I love this recipe because the entire mix is whipped and no creaming is involved. Also healthy olive oil is better than butter for you. I used white whole wheat flour which makes baked goods taste so much more flavorful. I baked mine in a toaster oven and reduced the heat to 375F. The cake browned within 15 minutes and so I covered it with foil. Next time I will tent it completely before putting it in the oven and reduce the heat to 350F, using the convection feature. plus rotate it half-way because it burned at the back. A lot of air is incorporated from whipping and the 8x8 square cake pan is too small. I transferred some of the mix to a Grab-It bowl to bake separately. A slightly larger pan would have worked better. This cake keeps well and tastes better the next day. Will definitely make this again with the adjustments. item not reviewed by moderator and published
I should have read the comments. didnt like putting olive oil in a cake. Also took cake out before the suggested time. item not reviewed by moderator and published

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