Orange cakewith a light citrus glaze
Soft orange cake made with fresh juice and zest, finished with a thin citrus glaze that moistens the warm crumb.
This orange cake uses fresh juice and only the colored outer zest for a clear citrus aroma without the bitter white pith. The flour is mixed briefly to keep the crumb tender, and the baked ring cake receives a light orange syrup while it is still warm.
Ingredients
Batter and glaze
Batter
Batter and glaze
Batter
Preparation
Prepare pan and oven
Grease and flour a 22 cm ring pan. Preheat the oven to 180 °C.
10 minutesMix the liquids
Whisk eggs, 200 g sugar, 180 ml orange juice, zest and oil until even.
5 minutesFinish the batter
Add flour, mix only until dry spots disappear and gently fold in baking powder.
5 minutesBake
Bake for about 40 minutes, until golden and a skewer comes out without raw batter.
40 minutesAdd the glaze
Heat 60 ml juice with 30 g sugar, spoon over the warm pierced cake and rest before unmolding.
20 minutes
Substitutions
Another neutral vegetable oil may be used in the same amount; strongly flavored oils change the cake.
Storage
Once cool, keep well covered in a cool place or refrigerate.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
