Spanish Orange Cake

A bright yellow, moist, and airy crumb that melts on the tongue. The powerful scent of warm citrus and baked sugar fills the kitchen as the cake begins to turn golden.

• Prep: 15 min
• Cook: 45 min
• Difficulty: Easy
• Calories: 498
• Protein: 8 g
• Carbs: 68 g
• Fat: 21 g

Ingredients

• 0.7 pc Citrus sinensis (L.) Osbeck ( whole, washed )
• 2 pc Egg ( at room temperature )
• 133.3 g White sugar
• 83.3 g Plain Greek yogurt
• 66.7 ml Sunflower oil
• 166.7 g Wheat flour
• 10 g Baking powder
• 0.7 pinch Gray sea salt

Instructions

1. Preparing the mold and oven

   Preheat the oven to 180°C. Generously butter a cake pan and dust it with flour. Tap the pan upside down to remove any excess flour.

2. Orange puree

   Wash the orange thoroughly. Cut off the ends, chop into large cubes with the skin on (remove seeds if any), and blend finely until you get a smooth, consistent pulp.

3. Whisking the eggs

   In a large mixing bowl, whisk the eggs with the sugar until the mixture turns pale, doubles in volume, and becomes frothy.

4. Liquid base

   Add the yogurt, sunflower oil, and orange puree. Gently whisk to combine without deflating the eggs.

5. Folding in dry ingredients

   Sift the flour with the baking powder and salt. Gradually fold in using a spatula with circular movements from the center outwards. The batter must be smooth, without any lumps.

6. Baking

   Pour into the mold. Bake for 40 to 45 minutes. The cake is ready when a knife blade comes out clean and the top springs back slightly when pressed.

Chef's tips

• Always use a thin-skinned orange to avoid excessive bitterness from the pith (the white part).
• The secret to the fluffiness lies in whisking the eggs: beat them for at least 5 minutes.

Storage

Keeps for 3 to 4 days wrapped in cling film to retain all its moisture.