Orange Cake
Hi everyone!
I’m back today with the dessert I cooked for New Year’s Eve. I feel that after a heavy meal, we prefer a lighter dessert, and this cake is ideal: it is soft and has an exquisite orange flavor. It’s my favorite since it’s both bitter and sweet.
Don’t skip the final step of soaking the cake in orange juice, which adds softness, bitterness, and shine to the cake.
This year, I am choosing to make more recipes using seasonal products, particularly fruits and vegetables, because we all need to become more ecologically conscientious. And I feel I was already in the sense that, I knew I should recycle and not buy products that come from the other side of the earth and are brought to the Netherlands by plane, but I did it anyway. So, this year, I’m not only going to substantially limit my plastic usage (keep tuned for the next podcast episode), but I’m also going to eat fruits and veggies more responsibly. I feel it is essential to discuss it so that everyone can shape his behaviour.
Also, because I started a new job this week, I may have to limit the Pancakes & CyberSecurity posts to four every month instead of eight. I’m not sure yet, but it may happen.
Orange cake
Ingredients
- 4 Eggs
- 150 gr Sugar
- 80 gr Butter
- 2 Oranges
- 140 gr Orange juice
- 120 gr Flour
- 15 gr Baking powder
- Salt
- Baking soda
Instructions
- Preheat oven to 180°c (355°f).
- In a bowl, mix the 4 egg yolks and the sugar until the mixture turns white.
- Add the cooled melted butter, the zest of the 2 oranges and 120g of orange juice, continue whisking.
- Add the flour, baking powder, salt and baking soda. Stir gently.
- Beat the 4 egg whites until stiff. Add them to the previous mixture.
- Pour into the buttered cake tin. Bake for 30 minutes.
- Let it cool and soak it with 20g of lukewarm orange juice.