Spanish Orange Cake
Ingredients
- 0.7 pcCitrus sinensis (L.) Osbeck (whole, washed)
- 2 pcEgg (at room temperature)
- 133.3 gWhite sugar
- 83.3 gPlain Greek yogurt
- 66.7 mlSunflower oil
- 166.7 gWheat flour
- 10 gBaking powder
- 0.7 pinchGray sea salt
Method
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.
- 1
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
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
In a large mixing bowl, whisk the eggs with the sugar until the mixture turns pale, doubles in volume, and becomes frothy.
- 4
Add the yogurt, sunflower oil, and orange puree. Gently whisk to combine without deflating the eggs.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days wrapped in cling film to retain all its moisture.
