Orange Cake

Orange Cake

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What do you do when you have a few tablespoons of flour, a few tablespoons of sugar, 3 oranges and a few eggs… pancakes?
No, more precisely you make an orange cake :)

  • 3 oranges (two sliced ​​and one diced),
  • 6 eggs,
  • 180 g sugar + 100 g for caramel,
  • 180 g flour,
  • salt, orange peel, vanilla essence.

Servings: 8

Preparation time: less than 60 minutes


Before we start the pandispan, we caramelize the sugar in a pan with high walls and leave it to cool until the caramel cracks on its bottom and walls.

In a clean and dry bowl mix the 6 eggs with sugar and a pinch of salt for about 20 minutes until the composition becomes creamy, incorporate with a spatula the amount of flour gradually, with slow movements from bottom to top so that the composition remains aerata. Add the vanilla essence, orange peel and orange cubes.

We line the bottom and the walls of the pan with the slices of fruit over which we pour the dough.

Put the pan in the preheated oven for 40 minutes at 160 degrees.

Recipe cost: 10 lei

Moroccan Orange Cake

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept & ampquottea glasses & ampquot. You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, especially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that’s all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.

Best Orange Cake

Oh, how I love baking cakes. Since my kids were little, I always let them choose their ultimate cake flavor. They would come up with some highly creative, interesting ideas! Since my daughter loves all things fruit, she always asks for a fresh fruit cake.

She was turning 10 and requested a homemade orange cake with orange cream cheese frosting. I emailed my sister-in-law, who is an incredible cake baker, and she sent over this recipe. I have tweaked it over the years but it’s the perfect orange cake recipe.

This fluffy Orange Cake made with fresh orange juice and orange zest gives it that perfect amount of orange flavor. The frosting is a combination of sweet cream butter, cream cheese, powdered sugar, and orange zest. You can completely cover the cake with frosting for a traditional cake or if you love the look of a naked cake, just do a nice & # 8220crumb coat & # 8221 on the outside of the cake. This makes a beautiful naked orange cake!

To make this Orange Cake extra special, I used a Blood Orange Olive Oil from the Queen Creek Olive Oil . This infuses the cake with a light fragrant blood orange flavor. You can buy straight from their website HERE .


McVitie's entire line of Jaffa cakes are produced in the United Kingdom at the McVitie's factory in Stockport. [6] The Jaffa cake production area covers an acre (4,000 m 2) and includes a production line over a mile (1.6 km) long which sits on the Stockport side of the site's boundary with Manchester. [3] Because of the nature of the product - having multiple components of cake, chocolate covering and jam - special hardware accelerators were devised to allow rapid computer inspection of 20 products per second, taking place under four symmetrically placed lights. [7]

Although Jaffa cakes are usually orange flavored, limited edition flavors have been available, such as lemon-and-lime, [8] strawberry [9] and blackcurrant. [10] McVities launched a limited-edition pineapple flavor Jaffa cakes in early 2020. [11] In early 2021 McVitie's unveiled the new flavors cherry and passionfruit. [12]

In the United Kingdom, value added tax is payable on chocolate-covered biscuits, but not on chocolate-covered cakes. [13] [14] McVities defended its classification of Jaffa Cakes as cakes at a VAT tribunal in 1991, against the ruling that Jaffa cakes were biscuits due to their size and shape, and the fact that they were often eaten in place of biscuits. [15] McVities insisted that the product was a cake, and allegedly produced a giant Jaffa cake in court to illustrate its point. [15]

The court discounted the expert evidence, as it went beyond the capacity of an ordinary purchaser. [16] The product was assessed on the following criteria: [17] [18]

  • The product's name was regarded as a minor consideration.
  • The ingredients were regarded as similar to those of a cake, producing a thin cake-like mixture rather than the thick dough of a biscuit.
  • The product's texture was regarded as being that of a sponge cake.
  • The product hardens when stale, in the manner of a cake.
  • A substantial part of the Jaffa cake, in terms of bulk and texture, is sponge.
  • In size, the Jaffa cake is more like a biscuit than a cake.
  • The product was generally displayed for sale alongside other biscuits, rather than with cakes.
  • The product is presented as a snack and eaten with the fingers, like a biscuit, rather than with a fork as a cake might be. The tribunal also considered that children would eat them in "a few mouthfuls," in the manner of a sweet.

The court was adjudicated by Mr Donald Potter QC, who found in favor of McVitie's and ruled that whilst Jaffa Cakes had characteristics of both cakes and biscuits, the product should be considered a cake, meaning that VAT is not paid on Jaffa cakes in the United Kingdom. [13] [19] Mr Potter QC also expressed that Jaffa Cakes were not biscuits. [20]

The Irish Revenue Commissioners also regard Jaffa cakes as cakes, since their moisture content is greater than 12%. As a result, they are charged the reduced rate of VAT (13.5% as of 2016 [update]). [21]

During a advert first shown on TV 26th February 2021, McVities reignited the debate of whether Jaffa Cakes were cakes or biscuits. [22] The advert shows man debating whether it is a cake or a biscuit and then coming to the conclusion that he can be anything he wants to be. [23] The advert is part of a wider £ 4.7million investment in Jaffa Cakes including social media partnerships, AR digital experiences and PR and influencer work. [24] This is the first standalone Jaffa Cakes advert since 2006. [25]


    1. Preheat the oven to 325 ° F.
    2. In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder, and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest, and vanilla and beat 1 minute or until smooth.
    3. In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer, or angel food cake folder until just blended.
    4. Pour into the tube pan (the batter will come to 1 inch from the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (this takes about 1 1/2 hours).
    5. Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.
    1. 4 1/2 inches high in the middle.
    1. 3 days room temperature, 10 days refrigerated, 2 months frozen.
    1. A light sprinkling of powdered sugar and / or decorate the base and center with orange blossoms or fresh daisies. Candied orange zest scattered on top also makes an attractive and flavorful addition.
    1. Room temperature or lightly chilled. Cut with a serrated knife.
    1. • Use cake flour that does not contain leavening. Do not use self-rising cake flour.
    2. • Use superfine sugar for the finest texture and maximum volume.
    3. • Measure or weigh ingredients carefully.
    4. • Do not use oil that contains silicates & # 8212 it will be listed on the label.
    5. • Egg whites must be free of even a trace of yolk and the bowl must be spotless.
    6. • When beating egg whites, use cream of tartar or be careful to beat just until stiff peaks form when the beater is raised slowly.
    7. • Fold flour gently but thoroughly into the batter.
    8. • Prevent air pockets by running a small metal spatula or knife through the batter before baking.
    9. • Use the correct pan size.
    10. • Bake immediately after mixing.
    11. • Check for accurate oven temperature.
    12. • Use correct baking time do not underbake.
    13. • Cool cakes upside down, well elevated from the countertop, in a draft-free area.
    14. • Wrap cakes well when cool.
    15. • An angel food cake folder, large balloon whisk, or slotted skimmer is ideal for folding in the flour with the least amount of air loss. If using the whisk, periodically shake out the batter which collects inside.

    Reprinted with permission from The Cake Bible by Rose Levy Beranbaum

    Easy Orange Cake Before I share the recipe (it is below) I need to tell you a bit about how this cake came together. I opened my pantry door and was a bit taken aback at how disorganized it had become. Spices were everywhere and thrown on the shelf every which way. It was the same situation with the extracts and food color. Not only was the pantry a mess, but it was costing me money as I was replenishing products that I had plenty of! Just look at the state of that. How could I ever bake properly when things were hidden behind piles of products? So I decided to empty out the pantry and start over. I ended up having to work with 2 shelves at a time as the content of my baking shelves was enough to fill our table and countertops! Bags upon bags of half-opened chocolate and marshmallows. I was able to consolidate quite a bit as well as get rid of expired or stale items. I absolutely love how it turned out! Every item has a home and I can clearly see how much I have of each!

    Pantry Organization Ideas

    Start with a Clean Slate & # 8211 by removing everything I was able to see everything I had and determine what was needed. I was also then able to properly clean the shelves and any dirty bottles if necessary.

    Sort by Season & # 8211 as a baker it helps to have all baking related items near each other. The same applies to seasons! I grouped all my grilling seasonings so that I would have easy access to them all. I also grouped all the dried herbs in their own spot. I used these handy-dandy sliding spice containers from Bed, Bath & Beyond.

    Corners & # 8211 hello lazy susan! I asked my friends on Instagram what they thought I should do with the corners and people overwhelmingly responded with lazy susans. They were right! It allows you to easily access items that would otherwise be awkward to get to.

    Orange Cake Recipe

    Because I was able to see that I had 4 bottles (.) Of Orange Extract I decided I needed to make an Orange Cake with an Orange Glaze. My clean fresh pantry was my inspiration for baking!

    What I love about this easy recipe is that it is a few simple ingredients and comes together so quickly. It also incorporated fresh orange juice as well as orange extract so the flavor is OUT OF THIS WORLD amazing. Orange lovers watch out & # 8230 you will not be able to get enough of this cake!

    If you wanted to make this into an Orange Creamsicle Cake, simply omit the orange extract from the glaze and replace with vanilla.

    This Orange Cake is small but packs a huge flavor punch. I used a standard size bundt pan but you could definitely use a smaller pan to get the more traditional bundt size.

    I like to add the orange glaze while the cake is still warm so that it seeps into every nook and cranny. I also like to reserve just a bit to add to each individual slice!

    Thanks so much for supporting the brands that support iambaker! I love working with McCormick and love being able to share the products that I really use in my kitchen!

    Orange Cake That Mimosa Fans Will Go Wild For

    Fancy making yourself a boozy cake? Don't fret, we've got you covered. This Orange Mimosa Cake recipe is insane and super easy to make. Loaded with Prosecco, it would make the perfect birthday cake, or Mother's Day treat.

    Sorry. cooking the oranges whole ?!

    Yes, trust us on this one! Cooking the whole oranges means you're not wasting any of that piece of fruit. Boiling them down for an hour, skins and all, means the skins are sooo much softer, and therefore much easier to work with. When you blitz them you'll get the perfect combo of sweet and bitter thanks to the zest, pith and juice!

    And what if I don't want to use Prosecco?

    Look, we get it, boozy cakes aren't for everyone (as much as we love them), and this recipe is really easy to change up and eliminate the Prosecco completely.

    In the syrup, swap your 100ml Prosecco for 100ml orange juice (the same instructions apply), and in your buttercream, remove the cold Prosecco completely and make without. Just use a little bit of water if your buttercream needs loosening slightly.

    BUT if you do love mimosas, then an entire Mimosa-themed party wouldn't go amiss with Mimosa Cupcakes, Shirley Temple mimosas and Prosecco ice cubes & # 128561.

    Recipe Summary

    • baking spray
    • 3 cups all-purpose flour
    • 2 cups white sugar
    • 1 cup vegetable oil
    • 4 eggs
    • ⅔ cup orange juice
    • 1 tablespoon baking powder
    • 2 ½ teaspoons vanilla extract
    • ½ teaspoon salt
    • 1 ½ cups fresh cranberries
    • 1 orange, zested

    Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt & reg) with baking spray.

    Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.

    Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

    Remove from the oven and turn cake out onto a cooling rack let cool for 1 hour.

    Orange Butter Frosting

    Sift the confectioners' sugar into a mixing bowl.

    Add the 4 tablespoons of softened butter, 1/2 teaspoon of vanilla extract, a pinch of salt, and 3 tablespoons of orange juice.

    Beat with an electric mixer until smooth.

    Add more orange juice, 1 to 2 teaspoons at a time, until the desired spreading consistency is reached.

    * Beat in approximately one-third of the flour mixture, one-half orange juice, another one-third of the flour mixture, the remaining orange juice, and then the last one-third of the flour mixture.

    Strawberry Crumble Pancakes

    Did you know that a strawberry is NOT actually a berry? Neither are raspberries or blackberries. You know what IS a berry? A banana. You know what else? Avocados, tomatoes, cucumbers, pumpkins and oranges.

    Weird. How did we get it so wrong?

    So what IS a strawberry? Well technically its an "aggregate fruit." But really, its a small, juicy, red, burst of happiness and joy that annually signals the arrival of spring and the imminence of summer. At least thats what the guy at the farmers market said as he suckered me into buying five pounds of the ripe, fragrant fruit. Well, farmers market man, you are not wrong about that. They ARE small bursts of happiness and joy and summer. But NO, farmers market man, I did not need five pounds of fully ripened bursts of happiness, joy and summer. A girl can only eat so many before they start going bad, you know?

    So I think you can guess what has been on the menu in our house lately. Strawberries. Strawberries in cake, strawberries in salad, strawberries in Jam, Strawberries on ice cream, strawberries on toast. I now present. The strawberry galette! My favorite way to use up those extra strawberries.

    Video: Ζουζούνια - Πορτοκαλί Official (August 2022).