Update: This recipe was chosen on Haley's popular blog as the "Sweet Recipe I Can't Wait To Try" for the event #53, first week of November 2011. Thanks Haley for the sweet thumbsup!
This is a cake that I had first baked for my husband's birthday a few years ago (since he's not a fan of chocolate, I obviously couldn't bake any of my favorite chocolate cakes!). This recipe has been a keeper ever since! I baked it again a few days ago, this time adding some Nutella as an extra topping. Whether you choose to have this cake on its own (without any topping or glaze) or use the orange glaze or add an extra topping like chocolate syrup, Nutella, vanilla icecream, whipped cream, etc., you can be sure you'll get a perfect blend of flavors with the soft and moist citrusy orange cake. Its perfect for any occasion or just as a treat to make your everyday teatime special. Sadly, I have not noted down the original source of the recipe, so can't attribute any here, but if any of you know, please let me know and I'll be happy to update with it!
- 2 cups all purpose flour (maida)
- 1 cup powdered sugar
- 1- cup unsalted butter, softened (can reduce this amount to half or 3/4th)
- 2 eggs
- 1/2 tsp salt
- 2 tsps baking powder,
- Zest from one orange (I had omitted this)
- 1/2 cup orange juice, if using canned juice. If using fresh juice, use 1 cup (I used fresh).
- Pre-heat the oven to 180 degrees for 10 mins.
- Sift the flour, salt, and baking powder thrice and set aside.
- In a bowl, beat the eggs until smooth.
- Add the sugar and butter and beat until creamy.
- With a spoon, stir in the zest and the juice of the orange at this point.
- Fold the flour mixture gently. Do not over-mix but make sure everything is well incorporated.
- Pour the mixture into a greased pan.
- Bake for 30 mins or until skewer inserted comes out clean.
- Juice from one orange
- 1/4 cup sugar
- 2-3 drops of orange color (optional-I omitted this),
- Once the cake is done, try to remove it from the tin immediately and transfer onto a plate or turntable.
- If the cake has puffed up in the middle, turn it over so that you have a smooth surface.
- Pour the glaze over the cake immediately. Allow it to cool down completely and then cut into pieces.
- If you can't find unsalted butter, then just use salted butter and omit the extra salt.
- For tips on how to zest an orange, read this.
- If you find it difficult to remove the cake from the tin when it is still hot, then just pour the glaze over the cake in the tin itself. Remove when cool.
Friday Potluck at Ekat's Kitchen
That's it for now! Ciao friends...see you around soon!