Moist Orange Cake
A soft, fragrant orange cake made with pantry staples and finished with a warm homemade orange syrup. Simple to prepare and irresistible from the very first bite — the perfect treat for afternoon tea or a light dessert!
🛒 Ingredients
10 servings
- 3 eggs
- Juice of 2 oranges
- 3/4 cup (200 ml) sunflower oil
- 2 cups (400 g) sugar
- 3 cups (375 g) all-purpose flour
- 1 tablespoon baking powder
- Juice of 1 orange (for the syrup)
- 2 tablespoons sugar (for the syrup)
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Directions
- 1
Preheat the oven to 350°F (180°C). Grease and flour a bundt pan or loaf pan.
- 2
In a blender or using an electric mixer, combine the eggs, orange juice, oil, and sugar until smooth and slightly frothy.
- 3
Pour the mixture into a bowl, sift in the flour and baking powder, and stir until you have a smooth, lump-free batter.
- 4
Pour the batter into the prepared pan and bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
- 5
While the cake bakes, make the syrup: simmer the orange juice with the sugar in a small saucepan for 2 minutes.
- 6
Unmold the warm cake, drizzle the orange syrup over the top, and let it soak in for a few minutes before serving. Enjoy!
💡 Chef's Tip
For a more intense citrus flavor, add the zest of one organic orange to the batter. The cake keeps well for up to 3 days at room temperature, loosely covered.
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