Sunday, March 15, 2020

Orange Cake

Orange you glad I'm making cake? No need to answer as the cake is being made regardless!  I've eaten this cake when Prassy's friend Niloufer brings some over. It is delicious, so much so I actually can't help myself, eating several slices. She makes it after reading Atul Sikand's version on Sikandalous, a foodie group. His is good, so I look for the original by Cleobuttera. This page has detailed insights into the cake, gorgeous photographs. So version I will try is the original one. 

I make a huge mess zesting oranges and lemons, not sold for a penny, but more! Juicing oranges also turns out to be one sticky affair. The rest of it is easy. Beat butter and sugar. Add zests. Flavor with vanilla and sour cream. Add flour and leavening agents alternately with orange juice, Scrape the batter into a baking tin and into the oven. Its waiting time. The more I peek in the oven the longer it will take!


From the blog Cleobuttera
Serves 4

1 1/3 cup AP Flour

1/1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 cup Butter, softened
3/4 cup +2 tablespoons Sugar
1 1/2 teaspoons Orange Zest
1/2 teaspoon Lemon Zest
2 Eggs, at room temperature
1/2 teaspoon Vanilla Extract
1/4 cup Sour Cream
1/2 cup Orange Juice


1 tablespoon Orange Juice
1 teaspoon Sugar

Whisk flour, baking powder, baking soda and salt in a bowl.

Butter or spray a 9x4 baking tin with canola spray.

Heat the oven to 350F or 180C.

You could use a stand mixer or a hand mixer. 

Beat butter on medium speed for a minute till soft. 

Gradually add sugar and zests. Beat on high speed for 3-4 minutes. Batter should be light and fluffy.

Lower speed. Add eggs one at a time, beating well after each addition.

Add vanilla and sour cream. Mix well.

Add 1/3 of flour blend followed by half of the orange juice. Make sure the flour mixes in. Add the next 1/3 followed by the remaining juice. The last 1/3 portion of flour goes in last. Let the mixer go a few rounds just until the flour is incorporated. 

Scrape the batter into the prepared baking tin. 

Bake for 30 minutes till done. A skewer poked into the cake should come out clean. If it doesn't, bake for an additional 5 minutes. The top should be golden brown.

While cake bakes, gently heat the remaining orange juice and sugar till small bubbles appear. Keep aside.

Cool on wire rack for 15 minutes.

Pour glaze on the cake.

Unmold onto a plate. Slice and enjoy.

The recipe calls for a 40 minute wait to slice and savor the cake...don't think so!!! The aroma is just too inviting. Warm cake and a hot cup of tea...bliss!

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