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Fluffy Orange Cake with Citrus Syrup
A soft, fragrant orange cake made with fresh juice and finished with a light citrus syrup.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 20 min
- Cook
- 35 min
- Resting / chilling
- 30 min
- Total time
- 1 h 25 min
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Ingredients
- 150 g whole egg
- 220 g sugar for the batter
- 100 g unsalted butter
- 240 g wheat flour
- 240 ml strained fresh orange juice for the batter
- 8 g finely grated orange zest
- 12 g baking powder
- 2 g fine salt
- 100 g sugar for the syrup
- 100 ml fresh orange juice for the syrup
Method
- Preheat the oven to 180°C/350°F and prepare a 24 cm cake pan.
- Cream the butter and batter sugar until pale and fluffy.
- Add the eggs gradually, beating until smooth.
- Alternate the flour and orange juice, beginning and ending with the flour.
- Fold in the zest, salt and finally the baking powder.
- Pour into the pan and bake for about 35 minutes, until the center is set.
- For the syrup, heat the sugar and orange juice just until the sugar dissolves and the liquid thickens slightly.
- Poke small holes in the warm cake and spoon the syrup over gradually. Cool before unmolding.
Presentation
Serve in slices with a lightly moist orange-syrup surface.
Suggested pairing
Coffee, black tea or herbal tea.
Storage
Store tightly covered for up to 2 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake and syrup the cake one day ahead.
Food safety
Wash oranges thoroughly before zesting and use fresh intact eggs. Bake until the center is fully cooked.
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