I promised you cake so I'm giving you cake!
Orange Cake with Orange Brown Sugar Glaze (and Marmalade Whipped Cream for those of you with my cookbook Orange Appeal)
I developed the recipe for this excellent cake for Fine Cooking Magazine....
Follow the thread π
Orange Cake with Orange Brown Sugar Glaze (and Marmalade Whipped Cream for those of you with my cookbook Orange Appeal)
I developed the recipe for this excellent cake for Fine Cooking Magazine....
Follow the thread π
1/
A surprisingly flavorful cake, light & airy, almost muffin-like in consistency, the orange cake is excellent for breakfast or snack. But brush on the glaze & pile on
the marmalade whipped cream, and you have an impressive dessert.
π
A surprisingly flavorful cake, light & airy, almost muffin-like in consistency, the orange cake is excellent for breakfast or snack. But brush on the glaze & pile on
the marmalade whipped cream, and you have an impressive dessert.
π
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INGREDIENTS cake
16 tablespoons (8 ounces/225 grams) butter, softened to room temperature
1 Β½ cups (300 grams) sugar
1 tablespoon fine orange zest, about 2 oranges
Finely grated zest of 1 lime or lemon
3 eggs
2 Β½ cups (Scant 12 ounces/340 grams) cake flour
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INGREDIENTS cake
16 tablespoons (8 ounces/225 grams) butter, softened to room temperature
1 Β½ cups (300 grams) sugar
1 tablespoon fine orange zest, about 2 oranges
Finely grated zest of 1 lime or lemon
3 eggs
2 Β½ cups (Scant 12 ounces/340 grams) cake flour
MORE
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2 Β½ teaspoons baking powder
ΒΎ teaspoon salt
1/3 cup 70 ml) orange juice
Β½ cup (125 ml) milk
ΒΌ teaspoon vanilla extract
ΒΌ teaspoon orange extract
Preheat the oven to 350Β°F (180Β°C).
Butter the bottom and sides of one round 9 Β½ or 10-inch (24 or 25 cm) cake or springform
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2 Β½ teaspoons baking powder
ΒΎ teaspoon salt
1/3 cup 70 ml) orange juice
Β½ cup (125 ml) milk
ΒΌ teaspoon vanilla extract
ΒΌ teaspoon orange extract
Preheat the oven to 350Β°F (180Β°C).
Butter the bottom and sides of one round 9 Β½ or 10-inch (24 or 25 cm) cake or springform
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pan and line the bottom with parchment paper. This cake can also be made in two 9-inch layer cake pans.
Beat the butter with the sugar and the orange and lime or lemon zests on medium speed until well combined, light and creamy.
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pan and line the bottom with parchment paper. This cake can also be made in two 9-inch layer cake pans.
Beat the butter with the sugar and the orange and lime or lemon zests on medium speed until well combined, light and creamy.
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Add the eggs one at a time, beating after each just to combine.
Stir or whisk the flour, baking powder, and salt together; beat the dry ingredients into the batter on medium speed in 3 additions, alternating with the orange juice and milk in 2 additions, beating after
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Add the eggs one at a time, beating after each just to combine.
Stir or whisk the flour, baking powder, and salt together; beat the dry ingredients into the batter on medium speed in 3 additions, alternating with the orange juice and milk in 2 additions, beating after
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each addition just until blended and smooth, scraping down the bowl as needed.
Quickly beat in the vanilla and orange extracts.
Pour the batter into the prepared cake pan, smooth the surface, and bake in the preheated oven for 40 - 45 minutes, loosely covering the
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each addition just until blended and smooth, scraping down the bowl as needed.
Quickly beat in the vanilla and orange extracts.
Pour the batter into the prepared cake pan, smooth the surface, and bake in the preheated oven for 40 - 45 minutes, loosely covering the
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cake with aluminum foil for the last 10 minutes if the cake seems to be browning too quickly.
If making 2 layers, baking time will be closer to 30 minutes.
The cake is done when it is just set in the center and deep golden brown.
While the cake bakes make the glaze.
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cake with aluminum foil for the last 10 minutes if the cake seems to be browning too quickly.
If making 2 layers, baking time will be closer to 30 minutes.
The cake is done when it is just set in the center and deep golden brown.
While the cake bakes make the glaze.
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Orange Marmalade Glaze
For a more adult dessert, add the kick of a tablespoon Grand Marnier or Cointreau to the glaze as it cooks down.
π
Orange Marmalade Glaze
For a more adult dessert, add the kick of a tablespoon Grand Marnier or Cointreau to the glaze as it cooks down.
π
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INGREDIENTS
ΒΌ cup (1.8 ounces/50 grams) packed dark brown sugar
Juice of 1 small orange, about ΒΌ cup (70 ml)
1 tablespoon orange marmalade
1 tablespoon Grand Marnier or Cointreau, optional
Place all of the ingredients in a small saucepan and cook at a low rolling boil
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INGREDIENTS
ΒΌ cup (1.8 ounces/50 grams) packed dark brown sugar
Juice of 1 small orange, about ΒΌ cup (70 ml)
1 tablespoon orange marmalade
1 tablespoon Grand Marnier or Cointreau, optional
Place all of the ingredients in a small saucepan and cook at a low rolling boil
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over low heat, whisking continuously, for 10 minutes until syrupy.
Once the syrup has cooled & thickened slightly, drizzle or brush over the baked cake before serving.
If you own a copy of my cookbook Orange Appeal here's a bonus for you: make the fabulous Marmalade
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over low heat, whisking continuously, for 10 minutes until syrupy.
Once the syrup has cooled & thickened slightly, drizzle or brush over the baked cake before serving.
If you own a copy of my cookbook Orange Appeal here's a bonus for you: make the fabulous Marmalade
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11/
Whipped Cream found on page 159 with the recipe for the Rye Spice Cake to serve with this orange glazed cake.
The Marmalade Whipped Cream must set in the refrigerator overnight so prepare the day before making and serving the cake.
Enjoy!
Whipped Cream found on page 159 with the recipe for the Rye Spice Cake to serve with this orange glazed cake.
The Marmalade Whipped Cream must set in the refrigerator overnight so prepare the day before making and serving the cake.
Enjoy!
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