The Famous Orange Cake: A Citrusy Delight That Will Brighten Your Day

As a passionate baker and citrus enthusiast, I’m thrilled to share with you the recipe for The Famous Orange Cake. This cake is a true celebration of the vibrant, sunny flavor of oranges, capturing their essence in every bite. It’s a recipe that has stood the test of time, delighting taste buds and bringing a touch of Mediterranean sunshine to kitchens around the world.

A Zesty History

The origins of this orange cake can be traced back to the sun-drenched orchards of the Mediterranean, where citrus fruits have been cultivated for centuries. Similar recipes are found in Spanish, Italian, and Middle Eastern cuisines, each region adding its own unique twist. This particular version has gained fame for its intense orange flavor and moist texture, achieved by using whole oranges – peel and all – in the batter.

Ingredients

For the Cake:

• 3 medium oranges (about 300g or 10.5 oz total)
• 3 tablespoons (40g) white granulated sugar
• Zest of 1 lemon
• 1/4 cup (60ml) vegetable oil
• 1 large egg, at room temperature
• 1/4 cup (50g) white sugar
• 1 1/4 cups (160g) cake flour
• 1 teaspoon baking powder

For the Glaze:

• Juice of 1 orange (from the 3rd orange used in the recipe)
• 2 tablespoons (25g) white granulated sugar

Instructions

1. Begin by preheating your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan with butter or cooking spray, then dust it lightly with flour, tapping out any excess. This preparation ensures your cake won’t stick to the pan.
2. Wash the oranges thoroughly under warm water, scrubbing gently to remove any wax or residue. This step is crucial as we’ll be using the whole orange, peel and all. Cut two of the oranges into quarters and remove any visible seeds. Place these orange quarters, including the peel, into a blender or food processor. Blend until you have a smooth puree. This unique method of using the whole orange is what gives this cake its intense flavor and moist texture.
3. Transfer the orange puree to a large mixing bowl. Add 3 tablespoons of sugar and the freshly grated lemon zest. The lemon zest adds a subtle complexity to the orange flavor. Mix these ingredients well and set aside.
4. In a separate bowl, whisk together the vegetable oil, egg, and 1/4 cup of sugar until the mixture is well combined and slightly frothy. The oil in this recipe keeps the cake moist and tender, while the egg provides structure.
5. In another bowl, sift together the cake flour and baking powder. Sifting aerates the flour, resulting in a lighter cake texture. If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour.
6. Now comes the crucial step of combining the wet and dry ingredients. Gradually add the flour mixture to the egg mixture, alternating with the orange puree. Start and end with the flour mixture. Stir gently after each addition, just until the ingredients are combined. Overmixing at this stage can lead to a tough cake, so a light hand is key.
7. Pour the batter into your prepared cake pan, using a spatula to smooth the top. Give the pan a gentle tap on the counter to remove any air bubbles.
8. Bake in the preheated oven for 30-35 minutes. The cake is done when it’s golden brown on top, springs back when lightly touched, and a toothpick inserted into the center comes out clean. Baking times can vary, so start checking at the 25-minute mark.
9. While the cake is baking, prepare the orange glaze. Juice the remaining orange and combine it with 2 tablespoons of sugar in a small saucepan. Heat this mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and set aside.
10. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. This brief cooling period allows the cake to set, making it easier to remove from the pan without breaking.
11. After 10 minutes, carefully turn the cake out onto a wire rack. While the cake is still warm, use a toothpick or skewer to poke small holes all over the top. This allows the glaze to penetrate the cake, infusing it with extra orange flavor and moisture.
12. Slowly pour the warm orange glaze over the cake, allowing it to soak in. The warm cake will absorb the glaze, creating a moist, flavorful interior and a slightly sticky, shiny top.
13. Allow the cake to cool completely before serving. As it cools, the flavors will meld and intensify, making it even more delicious.

Serving Suggestions

This Famous Orange Cake is delightful on its own, but here are some serving ideas to elevate it further:

1. Dust with powdered sugar just before serving for an elegant touch.
2. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent dessert.
3. Pair with a cup of Earl Grey tea or a glass of dessert wine for a sophisticated afternoon treat.

Nutrition Information

Per serving (assuming 8 servings per cake):

• Calories: Approximately 250
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 25mg
• Sodium: 50mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: 50-55 minutes (plus cooling time)

Tips and Variations

1. Orange Selection: For the best flavor, use fresh, ripe oranges. Navel oranges work well, but you can experiment with different varieties like Valencia or Cara Cara for subtle flavor variations.
2. Texture Variation: If you prefer a cake with some texture, reserve a tablespoon of the blended orange and fold it into the batter at the end for little bursts of orange throughout the cake.
3. Gluten-Free Option: Replace the cake flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder is also gluten-free.
4. Flavor Twist: Add 1/2 teaspoon of cardamom or 1 teaspoon of vanilla extract to the batter for an extra layer of flavor.
5. Make it Vegan: Replace the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
6. Storage: This cake keeps well at room temperature for up to 3 days when stored in an airtight container. The flavors often intensify after a day, making it even more delicious.
7. Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

This Famous Orange Cake is more than just a dessert; it’s a sensory experience that brings the brightness of citrus groves right to your table. The use of whole oranges in the batter creates a depth of flavor that’s unmatched by cakes that use only juice or zest. The result is a moist, tender crumb infused with intense orange flavor in every bite.

What makes this cake truly special is its simplicity. With just a handful of ingredients and straightforward techniques, you can create a cake that tastes like it came from a high-end bakery. It’s a perfect example of how quality ingredients, treated with respect, can create something truly extraordinary.

Whether you’re an experienced baker or a novice in the kitchen, this recipe is accessible and rewarding. The aroma that fills your home as it bakes is reason enough to try it, but the first bite – bursting with citrusy goodness – will have you coming back to this recipe time and time again.

So, the next time you’re craving something sweet, bright, and utterly delicious, give this Famous Orange Cake a try. It’s a slice of sunshine that’s sure to brighten even the gloomiest of days!