Orange cake with cooked oranges
Orange cake with cooked oranges is a cake that delights with its intense aroma and moist, delicate structure. Thanks to the use of whole, cooked oranges, the cake gains a unique citrus flavor and natural sweetness. Fragrant and full of freshness, it will be perfect both on the holiday table and as an exceptional everyday dessert. Its preparation requires a bit of patience, but the end result rewards every effort. The best orange cake is the one that combines the aroma of fresh oranges with the delicate and moist texture of the cake. It's a great choice for lovers of citrus baked goods!
Recipe orange cake
Ingredients
- 3 small oranges with thin skin
- 200 g powdered sugar
- 200 g butter
- 5 eggs
- 360 g wheat flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons of orange oil
Preparation
Oranges, preferably organic, thoroughly washed. Place whole in a pot and pour in water, cover and cook on low heat for 30 minutes until soft. Be careful not to burst or absorb water. Cool, remove seeds, blend with a blender until smooth. Measure out 300 grams of pulp.
Beat eggs and sugar at the highest speed of the mixer until you get a thick, fluffy mass of foam. Then add orange pulp and orange oil and mix. Pour melted and cooled butter in a thin stream and mix. Sift flour with baking powder, add to the mass and gently mix with a spatula.
Grease the cake tin with butter, sprinkle with flour, shake off excess. Transfer the dough to the tin. Bake at 170°C for 50 minutes, until a toothpick comes out dry.
Once cool, carefully remove from the tin and sprinkle with powdered sugar.
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