Orange Cake

Although the preparation of orange cake is very simple, it is rich and luxurious enough to be placed on a holiday table.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 300 g Butter, unsalted

  • 250 g Sugar, white

  • 1 bag Sugar, white

  • 6 pieces Egg, fresh

  • 1 piece Orange, fresh

  • 1 pinch Salt, table

  • 250 g Wheat flour, white, multi-purpose

  • 100 g Koruzni škrob

  • 1 teaspoon Baking powder

  • 4 spoon Alcohol, Liqueur, Crème de Menthe

  • 1 piece Egg, egg white, fresh

  • 200 g Powdered sugar

  • pieces Candied fruit

Steps

  1. Preheat the oven to 180 degrees Celsius. Wash the orange thoroughly under running water and dry it with a paper towel or kitchen cloth. Finely grate the peel, then cut the orange in half and squeeze it. Grease the cake pan well with one tablespoon of softened butter.

  2. In a bowl, mix the flour, baking powder, and starch. In another bowl, use an electric mixer to cream the remaining butter, regular sugar, vanilla sugar, orange zest, and salt. Gradually (one by one) mix in the eggs (each egg should be mixed in for about half a minute). Then sift half of the flour, starch, and baking powder mixture into the egg mixture and mix it briefly at medium speed. Repeat the same process with the other half.

  3. Pour the prepared batter into the prepared pan and bake in the preheated oven for about 60 minutes. The cake is done when the surface turns golden brown and a toothpick inserted into the cake comes out clean.

  4. Remove the baked cake from the oven and let it cool in the pan for 10 minutes. In a small bowl, mix the orange juice and orange liqueur. Remove the cake from the pan and transfer it to a plate. Poke the top of the cake in several places with a wooden skewer. Pour the prepared liquid over the cake. Let the cake cool completely.

  5. Finally, prepare the meringue icing to coat the cake. Beat the egg white and powdered sugar with a hand mixer until a thick mixture forms. Be careful not to beat it into stiff peaks! Spread the prepared meringue icing over the cooled cake. Finely chop the candied orange peel and sprinkle it over the top of the cake. Cut the cake into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 348.93 kcal
  • Fat: 18.64 g
    • Saturated Fat: 10.99 g
  • Carbohydrates: 37.55 g
    • Sugars: 18.51 g
  • Protein: 4.99 g
  • Fiber: 0.47 g

Advice

Candied orange peel can be bought or made at home. Butter should be taken out of the refrigerator at least two hours before preparation to warm up and soften. It is best to use organic oranges, the peel of which is not treated with pesticides. If organic oranges are not available, immerse the orange in boiling water for a few minutes, then wipe it well to remove the wax in which the toxins are contained.