Very Orange Cake Rezept

This incredibly moist and flavorful cake, originally featured in the Jerusalem Post in 1999, is a delightful surprise! Created by Judy Montagu, this recipe uses the natural oils from oranges for incredible richness, completely skipping added fats. Rediscover this forgotten gem – a light and zesty cake perfect for any occasion. Prepare to be amazed by the vibrant orange flavor!

Vorbereitung 15 Min.

Kochzeit 35 Min.

Kalorien 223.8 kcal

Eiweiß 10g

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Zutaten für Very Orange Cake

Self Raising Flour
1 ½ cups granulated sugar
4 large eggs
1 large orange (about 1 cup pureed)

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Zubereitung von Very Orange Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Quarter the orange and meticulously remove all pits and the white pith from the center.
Place the orange pulp in a food processor and blend until completely smooth. You should have about 1 cup of pureed orange.
In a large bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar until light and fluffy. Gradually whisk in 1 cup of the pureed orange. Then, gently fold in 2 cups all-purpose flour until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be a beautiful golden brown.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.