Sunday, June 15, 2014

Orange Soft Cake

You don't want to give up on cake during summer but you think it's too hot for anything chocolaty?
Here is one option you may consider.

Of course there are hundreds of mousses and creams one could prepare, but sometimes all you want for dessert is cake. With the latest heat wave I was not very eager to transform my flat into a sauna, a reason why I delayed the baking for a while. It took two entire days of strategic airing to get the heat out of the flat. Why thus get the it back in by turning the oven to 180°?

This orange cake is definitely a summer cake. The low amount of flour makes it very moist and juicy and you basically feel like devouring a freshly squeezed orange juice in the form of cake. At the beginning I was not sure whether to prepare an orange glaze or not. While baking the dough caramelized on the surface and there is no need to drizzle more syrup on it. 

I really love this cake and I have to restrain myself from eating the whole cake all at once. Should you want to go for the moist variant of a classic, this cake is decidedly for you. 

For 1 cake you need:

120g butter
130g flour
125g sugar
2 eggs
2 oranges
1ts baking powder

Preheat the oven to 180°

Beat the butter until fluffy, then progressively add the sugar and the eggs one at a time.  Now you can add the flour, the baking powder the zest as well as the juice from the two oranges.

Butter a middle-sized springform. I really recommend to take a springform, this is the only one you can get the cake out without breaking it as it is really soft. 

Pour the cake batter into the cake mold and bake for 30 minutes. Then check with a skewer if the cake is done. The cake is done when the skewer comes out clean. 

Let the cake cool down before you take it out.


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