Orange dessert cake recipe

Orange Dessert Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This orange dessert cake recipe is a delightful treat that combines the refreshing citrus flavor of oranges with a moist and fluffy cake base. With just a few simple ingredients, you can create a mouthwatering dessert that is perfect for any occasion. The tangy orange glaze adds a burst of zesty sweetness, while the soft texture of the cake melts in your mouth. Whether you're a fan of citrus desserts or simply looking for a new recipe to try, this orange dessert cake is sure to impress.

Keywords: orange, dessert, cake, recipe, citrus.

Orange dessert cake recipe details

Orange dessert cake recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

	For the cake:
75 g	caster sugar
110 g	butter, softened
2 medium	eggs, separated
225 g	self-raising flour
180 ml	milk
4 tsp	orange zest
	For the orange sauce:
160 g	sugar
1 tbsp	cornflour
¼ tsp	salt
240 ml	boiling water
1 small	knob butter, about 5g
4 tsp	orange zest
120 ml	freshly squeezed orange juice

Instructions

Preheat oven to Gas Mark 5, 375°F, 190°C.

Grease and flour a shallow baking tin approximately 13x9x2 inches (approx. 33x22x5cm).

Using an electric mixer, in a medium-sized bowl beat together sugar, butter and egg yolks at medium speed until light and fluffy. Add flour a little at a time alternating with a little milk, finally adding remaining flour.

In a separate bowl, beat the egg whites until stiff but not yet dry. Gently fold orange zest and beaten whites into batter trying to retain as much air in the mix as possible. Pour batter into prepared tin and bake for 20-25 minutes until golden brown. Cut into squares about 4½ inches, 11cm square for 12 servings or 3 inches, 7.5cm square for 18 servings. Serve warm with orange sauce.

To make the sauce:Mix together the sugar, cornflour and salt in a small saucepan. Pour the boiling water over the mixture whilst stirring constantly. Cook over medium heat until it boils and thickens. Add butter, zest and juice and stir in off the heat. Allow sauce to cool to warm before serving.

About the recipe:
When at school we were often served with the identical or very similar recipe, other than it would almost certainly have used margarine for reasons of economy rather than butter, as dessert. The pastry cook was American-born and there was a rather similar lemon variety and other broadly similar desserts were sometimes offered that included either dates, coconut, apples, sultanas and raisins, and another plain. Each was served with a flavoured sauce using either lemons, oranges or raspberries and another with vanilla. The cakes were usually delicious but the dessert was sometimes spoiled by an over-abundance of sauce; a 150-200ml ladle was almost filled with the sauce rather than the 2-3 tbsp usually specified in recipes. They would not use any less but I soon learned than no sauce was better than an excess!

I have also posted a separate recipe for a lemon-flavoured cake served with a corresponding lemon sauce; the two recipes are quite distinct but they use sauces, although using different citrus fruits for flavour, are otherwise similar. There is every reason to believe that, although both recipes work as given, that either method could be used to produce alternative flavours of cake and sauce using different citrus fruits, orange for lemon or vice versa, mandarin orange, grapefruit or lime. The amounts of zest and juice used need not be adjusted although it may be necessary to add a little extra sugar (about 20-25g) if using limes, if desired, with minimal deviation from the methods employed.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a