sweet delights

oranges in cake

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I told you that I got a new toy. For my 1st baking adventure I stuck to the rules, however, now it’s time to adjust. At least a little!

So: What are oranges in cake?

For the orange I worked with:

  • zest of an organic orange
  • marmalade
  • orange liqueur.

(Of course you may substitute orange juice for orange liqueur, although he flavor will change a little.)

… & what is the ultimate partner of orange flavor? It’s dark chocolate.

The result was simply good: a fluffy moist cake w/ the combined flavors of orange & chocolate.

So let’s get started …

What do we need?

  • all-purpose flour
  • butter
  • fine white sugar
  • eggs
  • an organic orange (only using the zest)
  • marmalade & orange liqueur
  • dark chocolate flakes.

Then there is the baking tin – my new toy.

For my 1st baking adventure I used butter & flour to prepare the tin.

I usually don’t use flour … instead it’s usually:

  • baking parchment (which doesn’t work w/ this baking tin)
  • butter & fine breadcrumbs
  • oil & fine breadcrumbs
  • only butter to oil.

So I creamed my baking tin w/ butter & added fine breadcrumbs. (It worked well.)

I preheated the oven to 160° C fan.

I prepared the orange zest. I mixed the flour & the baking powder.

W/ my handheld electric mixer I whisked together sugar, butter & eggs. Afterwards all was incorporated – also my orange.

Last step: folding in the dark chocolate flakes w/ a spoon.

The mess marched in my baking tin & the baking tin marched in the preheated oven – for about 45 min.

I let the cake cool down for about 15 min – then it tumbled out of the tin.

After cooled down to room temperature I melted some dark chocolate in a bain-marie & spooned the chocolate all over the cake. (Of course you may use more dark chocolate for the icing than I did.)


oranges in cake
Prep Time30 minutes
Cook Time45 minutes
Servings: 16 slices
for the cake:
  • 80 g butter
  • 80 g sugar
  • 3 eggs
  • a pinch of salt
  • 120 g all-purpose flour
  • 1 packet baking powder
  • 3 tbsp marmalade
  • 3 tbsp orange liqueur
  • zest of an organic orange
  • 75 g dark chocolate flakes
  • some butter & breadcrumbs (for the baking tin)
for the icing:
  • 60 g dark chocolate
  • handheld electric mixer
how to:
  • Preheat the oven to 160° C fan.
  • Butter the baking tin & add breadcrumbs; discard any breadcrumbs not fixed.
  • Prepare the orange zest.
  • With you handheld electric mixer whisk the butter, the sugar, the eggs & add a pinch of salt – until creamy.
  • Mix the flour & the baking powder.
  • Add the butter-sugar-egg mess & whisk until well combined.
  • Add the orange zest, the marmalade & the orange liqueur & whisk.
  • Finally fold in the chocolate flakes w/ a spoon.
  • Pour the mess into the baking tin & let it bake in the preheated oven for about 45 min. Make the famous test w/ the wooden pin …
  • Let the cake rest in the baking tin for about 15 min. Afterwards let the cake tumble out & let it cool down completely.
  • Melt the dark chocolate in a bain-marie & pour – spoon by spoon – all over the cake.
The cake is fine for about 3 days on your kitchen counter (covered). It will be fine for another 3 days (at least) in your fridge.
Sorry: no experience w/ freezing.