Very Moist Orange Cake
A very moist orange cake, well flavored with orange juice and zest. To be enjoyed plain or with its icing...
Ingredients
Orange cake
- 170 g softened butter
- 170 g granulated sugar
- 2 large eggs at room temperature
- 190 g all-purpose flour
- 0,5 cc salt
- 1,5 cc baking powder
- 1 cs heaped with organic orange zest
- 3 cs freshly squeezed orange juice
- 115 g heavy whipping cream 30% at room temperature
- 0,75 cc natural vanilla extract
Orange glaze (optional)
- 100 g icing sugar
- 2 cc heavy whipping cream 30%
- 2-3 cs freshly squeezed orange juice
Prepare in advance
Orange cake
- Preheat the oven to 175° traditional heat. Grease a 27x10cm cake tin. Line it with a sheet of baking paper to facilitate unmolding.
- In a food processor or hand mixer, beat the softened butter and powdered sugar until the mixture is creamy, 3-4 minutes.
- Add the eggs one at a time, mixing between each and scraping the edges.
- In a bowl, sift the dry ingredients: flour, salt and baking powder.
- In another container, mix the single cream, orange zest, orange juice and vanilla.
- Add the dry ingredients alternately with the liquid mixture. Finish with the dry ingredients (mix just enough, without overdoing it).
- Pour the batter into the mold and bake for about 1 hour (depending on your oven). Test for doneness with a wooden pick that should come out clean or with a few crumbs.
- Leave to cool in the mold for 15 minutes, then unmold on a wire rack. Then let cool completely.
Orange glaze
- In a bowl, mix the icing sugar, cream, orange juice and orange zest until smooth. If it's too thick, add orange juice, if it's too runny, add icing sugar.
- With a spoon, coat the icing on the cooled cake by making zigzags.
Notes
This orange cake will keep for about 2 days at room temperature (this is what keeps it moist).
Otherwise, it can be kept 4-5 days in the refrigerator.