Have you ever had an orange cake with real oranges?
Do you want to try it? Chef Ivan shares a recipe that any baking newbie or baking expert can prepare in ten minutes. Bake this cake for your next dinner party, next potluck party, next office party, or just to eat at home by yourself, with family, or with friends.
You don’t need a lot of baking skills to make this one but you do need to make sure you follow all the steps precisely.
Remember, there are a couple of rules when it comes to baking.
You need to follow the recipe, measure your ingredients precisely (it’s always preferable to measure by weight not by cups), make sure your oven is working properly, preheat the oven, and keep it closed while baking.
Shall we get started?
This orange cake is similar to a pineapple upside down except you’re using oranges with this one and there are no cherries. If you love oranges, you’re going to love this!
First off, before you get started, preheat your oven to 180°C (350°F).
Start off with seven tangerines.
Grate the skin of one orange and set it aside. Peel the six oranges and cut them in half. Make sure they’re all the same thickness for even baking.
This recipe calls for a 7″ x 10″ baking pan. Take your baking pan and grease it with butter before dusting the bottom with flour and sugar. Arrange the orange halves, cut side down, on the baking pan in a single layer.
Peel the grated orange and add to a bowl. Remember to add it piece by piece. Add two eggs plus a pinch of salt and use an immersion blender to break down the ingredients. If you don’t have an immersion blender, you can add to a blender and press pulse not blend.
Strain the mixture so you only get the liquid form.
Add sugar and orange zest and mix together until the sugar dissolves then add oil and water. Add the flour and baking powder through a strainer to sift it before you mix all the ingredients. Make sure that they’re mixed well and that there are no more lumps.
Once you’ve confirmed your mix is lump-less, pour all of it into the baking pan, completely submerging the oranges.
Bake the cake at 180°C (350°F) for 40 minutes.
You can serve this immediately with coffee or tea. Or you can place it in the fridge or freezer to enjoy it for another day. When you’re ready to eat, just heat or leave it on the counter until it becomes room temperature.
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Ingredients
- 7 tangerines
- 1-inch stick of butter
- 2 eggs
- pinch of salt
- 100 grams + 2tbsp sugar
- 220grams flour (plus 2 tbsp for dusting)
- 150 grams of neutral oil
- 150ml water
- 10 grams baking powder
- confectioner’s sugar for dusting
Method
- Preheat your oven to 180°C (350°F).
- Grate the skin of one orange and set it aside for later.
- Peel six oranges and cut them in half.
- Grease your baking pan with butter. Dust it with flour and sugar. Place the sliced oranges with the cut side down in a single layer.
- In a bowl, using an immersion blender, blend the last orange (peeled), 2 eggs, and a pinch of salt. Use a strainer to strain the liquid.
- Add sugar and orange zest and mix before adding oil and water.
- Use a strainer to sift the flour and baking powder into the mix. Use a whisk to mix everything.
- Pour the mix into the baking pan, making sure the oranges are completely submerged.
- Bake the cake at 180°C (350°F) for 40 minutes.
- Serve with coffee or tea.
Learn to bake this cake by watching the video below!
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