Recipes For Orange Cake

With our recipes for orange cake you are always right in winter, because it is high season for citrus fruits.

Orange cakes also taste good in summer, of course, but in winter oranges are “in season” with us and are a permanent fixture on the menu of us Europeans. Try the delicious cakes!

Orange cake, please always “organic”!

Our orange cake recipes naturally require oranges as an ingredient. And not too short of that. Since most of the aromas are in the essential oils of the peel, we use the peel of the oranges for orange cakes .

However, since there are many pollutants on the peel of oranges from conventional cultivation, you should use organic oranges.

Oranges from controlled organic cultivation have a natural skin. It is free from pesticides, fungicides, herbicides and paraffins and therefore ideally suited for consumption.

If you do not have any organic oranges for incomprehensible reasons, wash the oranges very thoroughly with plenty of washing-up liquid and high pressure to loosen the paraffin layer and remove the pesticides underneath.

We have three orange cake recipes for you. Try them out and decide which one to make your favorite …

Orange cake (batter)

You will need a large springform pan or deep baking sheet for this orange cake. The cooking time differs by around 10 minutes depending on the shape.

You need:

• 350g butter
• 350g flour
• 350g sugar
• 4 organic oranges
• 6 eggs
• 2 heaped teaspoons of baking powder

Thoroughly rub the peel of all 4 oranges. Mix the softened butter with the sugar until it is white and frothy, then gradually add the eggs one by one until a whitish cream is formed.

Mix the baking powder into the flour and carefully sieve it into the egg buttercream little by little without lumps. At the very end stir the orange peel into the batter and bake the cake at around 200 ° C.

Take the chopstick sample after baking for 30 minutes. Depending on the shape, the baking time can be 40 minutes. Let cool and serve dusted with powdered sugar.

Orange cake without baking

This orange cake is ready in the refrigerator. So be sure to factor in the time it needs to set. You need:

• 1 pack of shortbread biscuits
• 400g cream cheese
• 400g sweetened condensed milk (“milk maid”)
• 4 oranges
• 125ml cream
• 1 packet of cream stabilizer

Grease a small springform pan and sprinkle the edge with desiccated coconut or biscuit crumbs. Line the bottom with parchment paper. Rub the peel of the oranges, then squeeze three of the oranges.

Mix the cream cheese with the sweetened condensed milk, stir in the orange juice and orange peel. Whip the cream with the cream stiffener until stiff and fold it into the cream cheese mixture. Line the bottom of the pan with shortbread cookies and pour the cream cheese cream over it.

The cake then needs to set in the refrigerator for at least four hours to set. So you should prepare it in the morning if you want to serve it in the afternoon so that it is really firm.

If you have a zest, you can tear the peel of another orange into zest and use it to decorate the orange cake just before serving.

Lebanese orange cake

This cake comes without flour and only a few ingredients:

• 2 oranges
• 6 eggs
• 250g hazelnuts or almonds (ground)
• 250g sugar
• 1 teaspoon Baking powder
• 1 pinch of salt

Wash off the orange and cook it whole for 2 hours in a little water until it is soft. Let cool and cut into pieces with the skin, removing the pips.

Use the blender or hand blender to puree the oranges with the peel to a pulp. Doesn’t look good, but smells lovely.

Gradually add the eggs one by one to the orange mixture and stir in the other ingredients. Pour the dough into the well-greased springform pan, sprinkled with flour or nuts, and bake at 180 ° C for about 60-70 minutes.

Cover picture: citrusricus.com