- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“This homemade orange cake unites the freshness of natural citrus juice and the perfume of the zest with a light, fluffy, and golden dough beaten by hand. A traditional and welcoming recipe, excellent to accompany afternoon coffee with citrus aromas that fill the whole kitchen when baking.”
What you need to know
- O batimento vigoroso dos ovos com o açúcar cria uma emulsão aerada responsável pela leveza da massa assada
- O suco de laranja natural e as raspas finas conferem acidez balanceada e perfume cítrico pronunciado
- A temperatura constante de 180°C permite um cozimento gradual com formação de crosta macia e dourada
Ingredients
Main
- 2 cups all-purpose flour
- 1 and ½ cups of sugar
- 1 cup natural orange juice
- 1/2 cup oil
- 3 eggs
- 1 tablespoon baking powder
- Zest of 1 orange
Instructions
Principal
- In a bowl, beat the eggs and sugar until you get a fluffy cream.
- Add the oil and orange juice, and mix well.
- Gradually incorporate the sifted wheat flour and the baking powder.
- Finally, add the orange zest and mix until homogeneous.
- Pour the batter into the greased and floured pan.
- Bake in the oven for approximately 35 minutes.
- Check doneness by doing the toothpick test.
- When baking, remove from the oven and let cool before unmolding.
- Serve the cake sliced and, if desired, dust powdered sugar on top.
Chef's tips
- Raspe apenas a parte alaranjada da casca da fruta com um ralador fino, evitando a película branca que amarga a massa
- Peneire a farinha de trigo com o fermento para soltar os grumos e obter um miolo esponjoso e bem estruturado
- Espere o bolo amornar por cerca de 15 minutos antes de desenformar para evitar que a massa quebre pelo vapor retido
Variations
- Fure o bolo ainda quente com um garfo e regue com uma calda rústica feita de suco de laranja com açúcar aquecido
- Misture meia xícara de sementes de papoula à massa para acrescentar textura crocante aos pedaços de bolo
- Prepare uma cobertura simples misturando suco de laranja peneirado com açúcar de confeiteiro até virar glacê
Substitutions
- O óleo de soja ou milho pode ser substituído por óleo de girassol, óleo de canola ou manteiga derretida morna
- A farinha de trigo branca pode ser substituída por metade de farinha integral fina mantendo o mesmo volume de suco
- O açúcar refinado pode ser trocado por açúcar cristal ou açúcar demerara batido no liquidificador
How to store
Keep the cake in a covered cake dome at room temperature for up to 3 days to preserve the natural softness. If you prefer to store it in the refrigerator, keep it in an airtight container for up to 5 days and consume at room temperature.
Can it be frozen?
Freeze the already-cooled cake sliced and individually wrapped in plastic wrap for up to 60 days in the freezer. To thaw, leave the slice at room temperature for 30 minutes or heat in the microwave for 20 seconds.
What to serve with
Pairs spectacularly with freshly brewed coffee, coffee with a splash of milk, or a cup of black tea with cinnamon. For a complete afternoon snack, serve along with sliced cured Minas cheese or slices of fresh ricotta.
Frequently asked questions
Can I use concentrated orange juice or store-bought juice?
Freshly squeezed natural juice is fundamental to provide the freshness and exact acidity that react with the leavening in the recipe.
What type of orange is most recommended for the cake?
The pear orange or Bahia orange are the best choices because they are sweet, juicy, and have peels rich in aromatic oils.
How to know if the cake is completely baked inside?
Insert a wooden toothpick into the center of the dough at 35 minutes; if the toothpick comes out dry and without raw residues, the cake is ready.
Why did my cake sink in the middle after baking?
This occurs normally when the oven door is opened before 25 minutes of cooking or if there is excess baking powder in the dough.
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