This might sound biased coming from a person who loves oranges, lemons and limes as I do, but this is one of the best cakes I’ve ever made – really.The “amazing” on the title suits this cake perfectly!
I found the icing a little too sweet, so I intend to make this cake again and drizzle it with nothing but freshly squeezed orange juice.
I’ll publish the original Jill Dupleix’s recipe but must warn you that I halved the recipe and baked it in a 25cm round pan - the cake was huge! So I sent my mother-in-law half the cake.
She told me later it was delicious paired with a cup of strong black coffee.
The amazing orange cake
500g butter
500g castor sugar
8 eggs
1 tbsp grated orange zest
500g self-raising flour
200ml freshly squeezed orange juice
Icing:
250g icing sugar
50ml orange juice
Heat the oven to 170ºC/335ºF. You will need a 30 cm cake pan with removable sides – I don’t own one, used a regular pan and it worked fine - lined with parchment paper or well-greased with butter and then floured.
Cream the butter and sugar well, until it is very pale and thick.
Add the eggs one by one, beating well after each addition, and the zest. Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.
Pour the batter into the prepared cake pan, and bake for 1 hour and 10 minutes - or until an inserted skewer comes out clean (slow is best, so don’t be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.)
Leave the cake in the pan on a wire rack to cool, then gently remove the sides of the tin.
To make the icing, stir the orange juice into the icing sugar until you have the right spreading consistency, and apply with a palette knife, allowing the icing to drip down the sides of the cake.
Leave the icing to set before cutting the cake into wedges – if you can wait that long!!
Store it in an airtight container.
Serves 10-12.
This recipe was posted on the Portuguese version of my blog on Nov. 7, 2006.
Patricia! You are not helping either of us with our diets with all these delicious cakes and pastels!
ReplyDeleteLooks yummy though and worth weakening for!
Love, Freya
Patricia, you are amazing! :)
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ReplyDeleteI love limes, lemons and oranges...and your cake must be beautiful...judging by what you're saying about it...;-)
ReplyDeleteLove,
Tatter
I've been making lemon cakes a lot during the past few weeks, but haven't done an orange cake. What a good idea!
ReplyDeleteRegarding the icing, I'm not sure what icing sugar is, but I make an icing for a different cake with lemon juice and powdered sugar. Maybe something like that would be a little less sweet, as long as the two different citrus flavors didn't clash. I fear straight juice might just soak in and make it soggy.
ReplyDeletePatricia,
ReplyDeleteI have to agree with Freya. I think I have gained 2 pounds in the last 2 days just reading your recipes! The problem with this one is that it looks so good, that if I made it, I'd probably wind up eating half the cake before I realized it!
beijos
Can't go wrong with those citrus flavors. That's a very strong recommendation, looks good, must be good.
ReplyDeleteWell you certainly have my interest piqued! I'm always interested in trying something that tastes great with a cup of coffee. What a lucky mother in law you have, and what a sweet daughter in law you are. :)
ReplyDeleteAri (Baking and Books)
So, you have found another way to feed your love of citrus and orange flavors! This cake looks like it has a healthy helping of sunshine! Nice work!
ReplyDeleteI love citrus and my mom does as well. I know she would really adore this recipe!
ReplyDeleteFreya,
ReplyDeleteI had a laugh with your comment - you're right! I should set the example but I'm not strong enough for that! :)
Thank you, sweetie!
Susan, I think the same about you, :)
Tatter, those fruits are wonderful!
I've been missing making bread and yours always inspire me.
Lydia,
Lemon cakes are my favorites, too. Let me know if you like it? Jill's recipes are pretty good!
Hi, Terry,
I'm almost sure powdered sugar and icing sugar are the same.
And don't worry about sogginess, I've done that with other cakes and it worked fine - just have to go easy on the juice.
Toni,
That's why I sent my mother in law such a huge part of it! lol
Otherwise, I would have eaten the whole thing!
Beijos, querida!
Thank you, Tanna! I'm crazy for citrus flavors.
Ari, thank you, dear! She's good to me, too.
Thank you, T.W. - you're so sweet!
Kristen, a good thing so you can share the cake - it's pretty big. :)
Sher, thank you! Let me tell you something - I love citrus more than chocolate, too! :)
Thank you all for the lovely words!
Pat, no, it's not a bias at all!!! Orange/lemon pound cake, I see no one can resist it! I will look for concentrated orange juice as I really love the flavor overwhelming!
ReplyDeleteAnd orange juice to coat the cake, I really love your idea!!! *kiss*
Patricia - Firstly, I apologize. We've been chatting a little in my blog comments for a while now, but I never realized you had your own blog. I don't know how that's possible and how I've missed it for this long and I really am sorry!
ReplyDeleteSecondly - Although I've just discovered your blog (thanks to Susan of Food Blogga and her link to that heavenly looking Chocolate Banana cake that I covet!) and haven't had time yet to dig into your archives (I'll be making time!) if this cake is a hint of what other fabulous recipes you've been sharing, then I've found a new favorite blog! Yay! I heart anything citrus, especially orange and this cake looks so moist and wonderful. I'll be making this - for sure. =)
xoxo
Sounds and look slike it would just melt in your moouth.
ReplyDeletethat DOES look amazing!!!!!!
ReplyDeletecake looks wonderful and has a great texture. I'd imagine this would be great with tea!
ReplyDeleteDear Gattina,
ReplyDeleteCitrus is my favorite thing to bake with, I love the smell, the color, the flavor!
Kisses!
Lis, you are so adorable, thank you! I hope you enjoy my recipes, I love it when I get feedbacks from my favorite bloggers - you're included! :)
Mimi, you're 100% right, my dear - that's exactly what happens. :)
Linda, thank you!
Veron, it does have a great texture - so light and tender.
I bet you're right, tea with be great with it!
This looks delicious! Unfortunately, I give up sweets every year for lent and since it started today, I'll have to wait 40 days before I can try this.
ReplyDeleteHi! Thank you for the recipe!
ReplyDeleteMarina, thank YOU for stopping by! I'm glad you like it!
ReplyDelete