• Odile’s Fresh Orange Cake

Odile’s Fresh Orange Cake

I rarely post someone else’s recipe, but this cake is pure magic. I found the recipe in the wonderful cookbook “Baking Chez Moi” which I saw on my friend shelf. I grabbed my attention instantly. Written by Dorie Greenspan, a talented author, and an awesome baker, this book is full of passion for baking. It inspires and makes you want to bake every cookie and cake you see there.

TIP: Try different type of oranges. Mix and match to find your favorite combination.

Fresh Orange Cake

As for this Orange cake, I had to make it four times in a row because all my friend wanted to try it. It’s still one of my most popular desserts, which I personally absolutely adore. One more huge plus – it’s ridiculously easy to make! Enjoy!

Odile's Fresh Orange Cake

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • all-purpose flour - 3/4 cup + 2 tablespoons
  • baking powder - 1 1/2 teaspoon
  • salt - 1/2 teaspoon
  • sugar - 1 cup
  • large orange - 1
  • unsalted butter - 1 stick ( 4oz.), room temperature
  • large eggs - 2, room temperature
  • juice of 1 orange

Instructions

  1. Center a rack in the oven and preheat the oven to 350 degrees F.
  2. Butter an 8-inch round cake pan, dust with flour and tap out the excess.
  3. Whisk together the flour, baking powder and salt in a small bowl.
  4. Put the sugar in the bowl of a stand mixer or in a large bowl in which you can use a hand mixer. Grate the zest of the orange over the sugar. Squeeze the juice into a measuring cup–you should have about 1/3 cup, but a little more or a tad less won’t throw things off.
  5. Rub 1/2 cup of sugar and zest together with your fingertips until the sugar is moist and fragrant. If you’re using a stand mixer, fit it with the paddle attachment and attach the bowl.
  6. Add the butter to the bowl and beat on medium speed for about 2 minutes, until the mixture is smooth and creamy.
  7. Add the eggs one at a time, beating for 1 minute after each one goes in, then pour in the juice and beat to blend. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter. The batter may look a little lumpy and grainy, but that’s fine.
  8. Turn the batter out into the cake pan and smooth the top.
  9. Bake the cake for 20 to 25 minutes, or until a knife inserted into the center comes out clean.
  10. As soon as you take the cake out of the oven, unmold it onto a cooling rack, invert it onto another rack and then put the rack over a baking sheet lined with plastic film or foil.
  11. Meanwhile make the syrup: as soon as the cake goes into the oven stir the sugar and orange juice together in a small bowl, and then stir a couple of times while the cake is baking.
  12. Spoon or brush the syrup over the hot cake, working slowly so that it soaks into the cake. I use only half of the syrup–I like the cake moist but not wet–but you can use more if you want a thoroughly-soaked through cake.

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