It’s time for another simple home-made cake.
I started with my square baking tin, to be filled with dough – I wanted a fluffy, juicy cake to be cut into square pieces to accompany my espresso sessions. Nothing too fancy and too tricky to prepare…
In my fridge I found an organic orange… I thought about brushing orange syrup all over the cake when leaving the oven to enhance the juiciness… so it became an orange flavored cake!
What do we need?
- sugar
- butter
- eggs
- all-purpose flour
- orange zest
- orange juice
- … and some orange liqueur.
I started with whisking sugar and eggs, adding the molten butter. The flour was mixed with baking powder… all was combined. I only needed an egg whip…
I zested the orange and mixed orange juice & orange liqueur. That’s the last step before the oven session.
After the oven session I pricked little holes all over the still hot cake. I mixed once again orange juice and orange liqueur – and added some sugar. The juice mix was heated and distributed all over the still hot cake with a pastry brush. The liquid was soaked up at once and ensured that the cake became soft and juicy.
Enjoy!
- 150 g fine sugar
- 3 eggs
- 75 g butter (molten)
- 200 g all-purpose flour
- 1 tsp baking powder (heaped)
- a pinch of salt
- 50 ml orange juice
- 50 ml orange liqueur
- zest of an organic orange
- 2 – 3 tbsp fine sugar
- 50 ml orange juice
- 50 ml orange liqueur
- egg whisk
- square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
- pastry brush
- Preheat the oven to 160° C fan.
- Melt the butter & set aside. Let it cool.
- Line the baking tin crosswise w/ baking parchment. If necessary add some oil to the bottom & the sides to allow the baking parchment to stick appropriately.
- Grate the orange zest. Squeeze the orange juice and add some more orange juice for getting 100 ml. Add the same amount of orange liqueur.
- Whisk the eggs & the sugar w/ an egg whip.
- Add the molten butter & whisk until well incorporated. It's rather liquid.
- Mix the flour, the baking powder & the salt. Add the liquid mess & whisk until incorporated.
- Add half of the the juice mix & whisk…
- Fold in the orange zest w/ a spoon.
- Pour the mess into the prepared baking tin & bake for about 35 min.
- Make the famous test w/ the wooden pin… If necessary add another 5 – 10 min to the oven session.
- Mix the rest of the juice mix w/ sugar and heat it up. The sugar has to dissipate.
- With a wooden pin make small holes all over surface of the cake – just after the oven session. With a pastry brush distribute the hot juice mix all over the cake until all liquid is soaked up.
- Let the cake rest on the cooling rack until it is at room temperature before removing the baking tin & the baking parchment.
- The cake will be fine on the kitchen counter (covered) for 2 – 3 days. Afterwards it should be stored in the fridge. In the fridge it will set somewhat.
- Sorry: no experience with freezing!
