Orange Juice Cake

This cake with orange juice is a moist and citrusy delight, with a burst of fresh orange flavor and an elegant presentation perfect for any occasion.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 45

Total Time 3

Ingredients

For Syrup:

▢ 150 ml Orange Juice
▢ 50 g Sugar

Instructions

Cut a few oranges, squeeze them and pour the orange juice into a jug.
Grease a Bundt cake pan.
In a large mixing bowl, whisk together eggs and sugar until well combined and slightly fluffy.
Add oil to the egg-sugar mixture and whisk until well combined.
Add orange zest and orange juice to the egg-sugar mixture. Mix well.
Sift the flour and beat until well combined.
Add baking powder to the batter, mixing until just combined. Do not overmix.
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven at 180°C (350°F) for about 35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup. Cut a few oranges, squeeze them and pour the orange juice into a jug.
In a saucepan, combine orange juice and sugar. Heat over medium heat until the sugar dissolves and the mixture slightly thickens.
Remove the syrup from heat and pour it into a jug.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
While the cake is still warm, poke several holes with a skewer.
Pour the prepared orange syrup over the warm cake, allowing it to soak into the holes.
Allow the cake to cool completely.
Carefully transfer the cake onto a serving plate.
Slice the Orange Bundt Cake and serve.

Notes

Fresh Ingredients: Use fresh oranges for both juice and zest to maximize the citrus flavor.

Preparation of Bundt Pan: Ensure that you thoroughly grease the Bundt pan to prevent sticking.

Toothpick Test: Check for doneness with a toothpick. Insert it into the center of the cake, and it should come out clean or with a few moist crumbs, but not wet batter.

Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps prevent it from breaking apart.

Poking Holes: When poking holes for the syrup, use a skewer or fork. Make sure the holes are evenly distributed for consistent flavor throughout the cake.

Syrup Consistency: Heat the orange juice and sugar for the syrup until the sugar is fully dissolved and the mixture slightly thickens. This ensures a flavorful and not overly sweet syrup.

Warm Cake for Syrup: Pour the orange syrup over the cake while it's still warm. This allows the syrup to be absorbed more effectively.

Nutrition