Orange cake is a delightful treat that combines the freshness of oranges with the soft texture of cake. Whether you enjoy it as a snack, dessert, or breakfast treat, orange cake can be a refreshing addition to your culinary repertoire. Below, I will guide you through the process of making orange cake with detailed explanations and helpful tips.
Ingredients
Before we dive into the steps, let’s list out the ingredients you’ll need:
For the Cake:
- Large oranges: 3-4 (depending on use)
- Vegetable oil: 280g
- Granulated sugar: 300g + 100g (separated)
- Orange blossom honey or fresh orange jam: 1 large tablespoon (optional, choose one)
- Eggs: 5
- All-purpose flour (low gluten): 300g
- Baking powder: 1 teaspoon
- Salt: a pinch
For the Orange Syrup:
- Fresh orange juice (from the oranges used for zest and slicing)
- Sugar: 90g
- Water: 150mL
- For the Orange Slices:
- Additional 2-3 oranges (for slicing and decoration)
Equipment:
- Large mixing bowl
- Large pot (that can fit the mixing bowl inside)
- Juicer
- Parchment paper or butter for greasing
- Tin foil and rope or an oven-safe lid for steaming
Preparation Steps
Step 1: Prepare the Orange Zest and Slices
Zest one orange: Use a zester or a sharp knife to remove the outer orange part (avoiding the bitter white pith). Set the zest aside.
Slice additional oranges: Cut 2-3 oranges into thin slices (about 3mm thick). These will be used for decoration.
Step 2: Soften the Orange Slices
Create a simple syrup: In a small saucepan, combine 150mL of water and 100g of granulated sugar. Heat until the sugar dissolves, then remove from heat.
Soak the orange slices: Place the thin orange slices into the warm syrup and let them soak for about 30 minutes. This will soften the slices and add sweetness.
Dry the slices: Remove the slices from the syrup and place them on parchment paper to dry. Make sure they are not overlapping.
Step 3: Prepare the Cake Batter
Mix oil and sugar: In a large mixing bowl, combine 280g of vegetable oil and 200g of granulated sugar. Use an electric mixer to blend until smooth.
Prepare the honey: In a small bowl, heat 50mL of water and dissolve 1 tablespoon of honey in it. Let it cool slightly.
Combine wet ingredients: Add the dissolved honey, orange zest, and 5 eggs to the oil-sugar mixture. Mix well.
Add dry ingredients: Sift in 300g of all-purpose flour, 1 teaspoon of baking powder, a pinch of salt. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Prepare the Baking Dish
Grease the dish: Lightly grease a large heatproof bowl (such as a glass bowl) with butter or vegetable oil.
Arrange orange slices: Line the bottom and sides of the bowl with the softened orange slices. They should overlap slightly and stick to the greased surface.
Step 5: Pour in the Batter
Pour the batter: Carefully pour the cake batter into the prepared bowl, being careful not to disturb the orange slices too much.
Step 6: Steam the Cake
Prepare for steaming: Place the bowl inside a large pot with a lid. The pot should be large enough to have at least a 5cm gap between the pot and the bowl. Pour water into the pot to a depth of about 5cm.
Cover and steam: Cover the pot tightly with a lid. You can also use tin foil and rope or an oven-safe lid to prevent steam from dripping into the cake. Bring the water to a boil, then reduce the heat to low and let it simmer for 2 hours.
Check the water level: Occasionally check the water level in the pot to ensure it doesn’t dry out. Add more boiling water if necessary.
Step 7: Cool and Unmold the Cake
Cool the cake: Once the steaming time is up, carefully remove the bowl from the pot. Let it cool slightly.
Unmold the cake: Run a knife around the edges of the bowl to loosen the cake. Place a serving plate over the bowl and flip it over. The cake should slide out easily onto the plate.
Step 8: Prepare the Orange Syrup
While the cake is steaming, you can prepare the orange syrup.
Juice the oranges: Juice the oranges that were used for zesting and slicing earlier. You should have about 60-90mL of fresh orange juice.
Combine with syrup: Pour the orange juice into the remaining syrup from soaking the orange slices. Heat this mixture over medium-low heat until it reduces to about half its original volume. This will create a concentrated, sweet syrup with a strong orange flavor.
Step 9: Serve the Cake
Drizzle the syrup: Once the cake is completely cooled, drizzle the orange syrup over the top. This will add an extra layer of sweetness and moisture.
Garnish: Optionally, garnish with additional orange zest or thin orange slices for an attractive presentation.
Tips for Success
Orange slices: Ensure the orange slices are thin and evenly soaked in the syrup. This will help them soften and stick to the bowl properly.
Steaming: Use a tight-fitting lid or cover the bowl with tin foil and rope to prevent steam from dripping into the batter. This will keep the cake texture light and fluffy.
Orange quantity: You may need more or fewer oranges depending on their size and the size of your bowl. Adjust accordingly.
Water level: The 5cm water level is a guide. Ensure it doesn’t dry out but also doesn’t overflow into the bowl.
Cooling: Don’t let the cake cool completely before unmolding. The oil should still be slightly warm to help the cake release from the bowl easily.
Safety: Be careful when handling hot bowls and pots. Use oven mitts or towels to avoid burns.
Conclusion
Making orange cake may seem like a complex process, but with the right ingredients and careful steps, you can achieve a beautiful, flavorful dessert. The combination of fresh orange zest, slices, and syrup creates a moist, fragrant cake that’s perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. Enjoy the sweet, citrusy aroma and taste of homemade orange cake!
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