Orange Cake
A quick oil based cake that is moist and easy to whip up!
Servings 10
Ingredients
- ½ cup canola oil or other neutral tasting oil
- 1 to 1 ¼ cup sugar see notes at bottom
- 3 eggs
- 1 ½ cup flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of one orange
- ¾ cup fresh orange juice (see notes for bottled) approx the juice of 3 oranges, remove seeds, some pulp is fine
Orange Glaze
- ¾ cup Fresh Orange Juice (strained)
- 3 tbsp Sugar
- 1 tbsp Orange Zest
Instructions
- Preheat your oven to 350 degrees and grease a 6-inch (what I used) or a 9-inch pan and set aside.
- Sift the dry ingredients into a medium sized bowl.
- Take out a large mixing bowl and briskly whisk the oil, sugar, and zest together till combined.
- Add the eggs one by one whisking well after each addition.
- Then alternate between adding the flour and juice in three batches until combined.
- Pour into your prepared pan and bake for 35-50 minutes depending on the pan you use. My 6-inch took longer since the cake was higher, my 9-inch is done earlier.
- Let it cool for ten minutes then invert onto a cake plate and pour the glaze over while the cake is still warm.
For the Glaze
- While the cake is baking bring the glaze ingredients to a boil in a small non stick saucepan and simmer for 10-15 minutes until it is thickens and becomes syrupy. It will run off your cooking utensil in languid drops.
Notes
Notes:
1.) The sugar in Pakistan and the Middle East is sweeter than that in North America. If you are in those regions please use closer to 1 cup. Also it is coarser there so please grind your sugar before using or use caster sugar!
2.) Don't feel like making a glaze? Just warm some orange marmalade and spread it over the warm cake - YUM!
3.) This cake tastes as good as the juice you use so it oranges are out of season feel free to use store-bought orange juice then try to get some with a little pulp for optimal flavour.
