Heavenly moist, fruity and very aromatic – this delicious cake with oranges melts directly in your mouth. For the easy recipe you need only a few ingredients that almost everyone has at home. So you can quickly get started with the making. The orange cake made of sponge is ready in a flash, so you can enjoy it immediately.
Course Dessert
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Pulling time 1 hourhour
Servings 10slices
Equipment
approx. 11 cm x 25 cm loaf pan
Ingredients
105gsour cream
150gbutter(room temperature)
150gsugar
3eggs
30gsoft wheat semolina
zest of 2 organic oranges
1pinch ofsalt
6gbaking powder
approx. 150gflour
butter or margarine to grease the baking pan
flour for sprinkling the baking pan
for soaking
170mlfreshly squeezed orange juice
for the orange sugar glaze
15mlfreshly squeezed orange juice
50gpowdered sugar
Instructions
Beat softened butter, sugar and orange zest until creamy.
Add eggs and salt and mix until homogeneous.
Add sour cream and soft wheat semolina and stir again.
Add flour with baking powder and stir to form a thick dough. The dough should not be too liquid, but not solid either. It is best to use a little less flour at first and add more as needed. (For this, note the tips and tricks for preparation at the top of the post).
Grease the loaf pan with butter or margarine, then dust it with flour, tapping off excess flour thoroughly, and pour the batter into the pan. Bake the orange cake in a preheated oven at 170 °C for about 25 minutes.
Soaking orange cake
Prick the orange cake in the loaf pan with a long toothpick in different places immediately after baking, so that it gets very small holes, and pour orange juice over it. Let the juice soak in, let the cake cool, and then take it out of the loaf pan.
Preparation of orange sugar glaze
Mix orange juice and powdered sugar to a homogeneous mass.
Pour the orange icing over the orange cake.
Notes
Use only freshly squeezed orange juice for the cake.
Use a little less flour at first and add more as needed if the batter is too runny. It should have a thick consistency.
Be sure to thoroughly grease and flour the loaf pan so that the cake can be removed from the pan later.
Do a chopstick test to check if the cake is done baking.
Be sure to let the cake completely soak in the juices after soaking and cool thoroughly before taking it out of the loaf pan. Otherwise, it may fall apart.
Note the detailed tips and tricks for making orange cake at the top of the post.