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Ingredients For the Cake
400 g All-purpose flour
2 tbsp Baking powder
Zest of 1 finely grated orange
225 g (2/3 cup) Granulated sugar
5 Medium eggs
240 ml (1 cup) Fresh orange juice
1 tbsp Vanilla sugar
1 pinch Salt
150 ml (1 cup) Vegetable oil
Ingredients For the Syrup
150 ml Fresh orange juice
40 g (1/3 cup) Granulated sugar
1 tsp Cornstarch
Prepare the Cake Batter
1
- In a large bowl, beat the eggs, granulated sugar, vanilla sugar, and salt using an electric mixer for about 5 minutes until the mixture turns light yellow and creamy.
- Add the vegetable oil and continue beating on high speed until well incorporated.
- Mix in the orange zest and orange juice, ensuring everything is well combined.
Incorporate the Dry Ingredients
2
- Gradually sift in the flour and baking powder, adding them little by little to the egg mixture.
- Mix for about 1 minute until the cake batter becomes smooth and homogeneous, with no lumps.
Bake the Cake
3
- Grease and flour a bundt mold (22 cm x 9 cm), then pour the batter in, filling it up to 3/4 full.
- Bake in a preheated oven at 180°C (356°F) for about 45 minutes, or until the cake is golden brown.
- Check doneness by inserting a toothpick into the center—it should come out clean.
Prepare the Orange Syrup
4
- In a small saucepan over low heat, combine the orange juice, cornstarch, and sugar. Stir continuously for about 3 minutes until the sugar dissolves.
- Increase the heat to medium-high and continue cooking for 5 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.
Soak the Cake with Syrup
5
- Once the cake is done baking, remove it from the oven and let it cool slightly in the pan.
- While still warm, drizzle the hot syrup evenly over the cake using a spoon, allowing it to absorb.
Cool and Serve
6
- Allow the cake to cool at room temperature for at least 30 minutes before slicing.
- Serve and enjoy this moist, citrus-infused orange cake!
Ingredients
Ingredients For the Cake
400 g All-purpose flour
2 tbsp Baking powder
Zest of 1 finely grated orange
225 g (2/3 cup) Granulated sugar
5 Medium eggs
240 ml (1 cup) Fresh orange juice
1 tbsp Vanilla sugar
1 pinch Salt
150 ml (1 cup) Vegetable oil
Ingredients For the Syrup
150 ml Fresh orange juice
40 g (1/3 cup) Granulated sugar
1 tsp Cornstarch
Directions
Prepare the Cake Batter
1
- In a large bowl, beat the eggs, granulated sugar, vanilla sugar, and salt using an electric mixer for about 5 minutes until the mixture turns light yellow and creamy.
- Add the vegetable oil and continue beating on high speed until well incorporated.
- Mix in the orange zest and orange juice, ensuring everything is well combined.
Incorporate the Dry Ingredients
2
- Gradually sift in the flour and baking powder, adding them little by little to the egg mixture.
- Mix for about 1 minute until the cake batter becomes smooth and homogeneous, with no lumps.
Bake the Cake
3
- Grease and flour a bundt mold (22 cm x 9 cm), then pour the batter in, filling it up to 3/4 full.
- Bake in a preheated oven at 180°C (356°F) for about 45 minutes, or until the cake is golden brown.
- Check doneness by inserting a toothpick into the center—it should come out clean.
Prepare the Orange Syrup
4
- In a small saucepan over low heat, combine the orange juice, cornstarch, and sugar. Stir continuously for about 3 minutes until the sugar dissolves.
- Increase the heat to medium-high and continue cooking for 5 minutes, stirring occasionally, until the mixture thickens into a syrupy consistency.
Soak the Cake with Syrup
5
- Once the cake is done baking, remove it from the oven and let it cool slightly in the pan.
- While still warm, drizzle the hot syrup evenly over the cake using a spoon, allowing it to absorb.
Cool and Serve
6
- Allow the cake to cool at room temperature for at least 30 minutes before slicing.
- Serve and enjoy this moist, citrus-infused orange cake!
