Orange cake - recipe with photo in the oven

Simple orange cake

If you have a lonely orange in your refrigerator, you can quickly bake a tender and airy cupcake from it.

Ingredients:

• Orange – 1 piece
• Sugar - 150 g
• Butter – 150 g
• Vanillin (to taste)
• Chicken egg - 3 pcs
• Soda (or 2 tsp baking powder) - 1 tsp.
• Wheat flour / Flour - 230 g

Recipe:

Beat butter with sugar and vanilla. Add eggs and mix.

Grate the zest from the orange, squeeze out the juice and combine with the dough.

Next, add soda, flour and beat thoroughly.

Pour the dough into the mold and bake in a preheated oven for 30 minutes at 180 degrees. Cool the finished cake and remove it from the pan.

Please come to the table, help yourself

The cake turns out tender and airy

Bon appetit cut

Cupcake with chocolate and orange

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Orange zest and chocolate cupcake is a dessert that can be served for the winter holidays. The recipe does not use flour, so it can be considered dietary. For one medium cupcake you need to take 1 orange, 4 eggs, 40 g of corn starch (can be replaced with wheat or any other flour), as well as a pinch of salt, sugar and cocoa to taste:

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1. For chocolate-orange cake you only need the zest, so grate it on a fine grater and leave it in a separate container. The yolks are separated from the whites.

2. Whisk the yolks with sugar and cocoa. Once the sugar grains have dissolved, you can add cornstarch and orange zest to the mixture.

3. Beat the whites separately with a mixer, add a pinch of salt to the same mixture. When it turns into airy foam, they can be poured into a container with the rest of the ingredients.

4. The finished dough is carefully kneaded with a spatula, then poured into the mold. The dough should not reach its edges so that it can rise during the cooking process.

5. The cake with orange and chocolate is baked for half an hour at a temperature of 180°C. Then it is carefully removed from the mold and transferred to a dish. On top it can be decorated with powdered sugar, chocolate chips or any other way.

The orange cake batter should not be beaten with a mixer. It should be mixed carefully with a whisk, spatula or fork.

Lemon-orange lemon balm cake

The cake is very flavorful and crumbly with a slightly moist texture. .

Ingredients for Lemon Orange Cake with Melissa:

• Chicken egg - 3 pcs
• Sour cream - 3 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Melissa (leaves) - 20-25 pcs.
• Orange (small) – 1 pc.
• Lemon – 0.5 pcs.
• Sugar - 7-9 tbsp. l.
• Soda - 1 tsp.
• Corn starch (1 tbsp for glaze) - 2 tbsp. l.
• Wheat flour / Flour - 0.75 cups.
• Rice flour - 0.5 cup.
• Salt (pinch)
• Powdered sugar (glaze) - 3 tbsp. l.
• Cocoa powder (glaze) - 3 tbsp. l.
• Water (ice, glaze) - 3 tbsp. l.

Lemon-orange lemon balm cake recipe:

Heat the oven to 180 degrees. Pour boiling water over the orange, chop, remove the seeds and grind in a blender.

Separate the whites and yolks. Beat the whites with salt (0.5 minutes), then, gradually adding sugar (4 tbsp), beat for about another 1.5 minutes.

Beat the yolks with the remaining sugar and lemon balm in a blender. Instead of lemon balm, you can take mint, but be careful, if you overdo it, the finished product will be bitter.

Add chopped orange, lemon pulp and juice, sour cream (I used rustic, thick) and butter. Mix both types of flour, starch (1 heaped tablespoon) and soda. Sift the flour mixture into the liquid mass and stir thoroughly. Lastly, add the whipped whites to the dough. Place the dough in a greased pan and place in the oven for 35 - 40 minutes. At the end of baking, open the oven door and leave for 5-7 minutes.

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. To make the glaze, mix all the dry ingredients and sift them into a bowl. Then add water and stir.

Remove the cupcake(s) from the pan and coat with frosting.

Cake with orange jam, semolina and coconut

Ingredients

vegetable oil uncooked 90 ml. orange juice (fresh) 125 ml. orange jam 80 g. egg C1 2 pcs. coconut flakes 35 g. sugar 35 g. high-grade wheat flour 45 g. semolina 90 g. ground almonds 1 tbsp. l. baking powder 1 tsp. salt 1/4 tsp. orange zest 2 tsp. Syrup

sugar 50 g. water 35 g. orange extract 1/2 tsp.

Cooking method

• Grind the almonds.

• Squeeze the juice from the orange. Pour it into the bowl. Add butter, eggs, jam. Stir until smooth with a mixer.

• In another bowl, mix two types of flour, salt, sugar,

• coconut and almonds, baking powder and orange zest.
• Add flour mixture to liquid. Stir quickly until smooth. The dough is liquid.

• Grease the mold with butter and sprinkle with flour. Shake off excess flour. Pour the dough into the mold.

• Bake in an oven preheated to 180 degrees for 20-25 minutes. Check doneness with a wooden skewer. Baking time will depend on the thickness of the layer and if there is a tube in the center of the mold.

• Pour sugar into a ladle and add water. Bring to a boil and the sugar dissolves. Remove from heat. Add orange extract.

• Remove the cake from the oven and immediately soak in the syrup. Let it soak in and remove the cake from the pan. Let cool on a wire rack. If desired, cover with glaze or sprinkle with powder.

• Cooking is not difficult, the main thing is to do it with love for your loved ones.

Cake with orange jam

Ingredients

Orange jam 3 tbsp. l. Cocoa powder 2 tbsp. l. Potato starch 50 g Butter 180 g Wheat flour 150 g Baking powder 1 tsp. Sugar 170 g Vanilla sugar 1 tsp. Cream 33% 3 tbsp. l. Salt 1 pinch Chicken eggs 3 pcs.

How to make “Orange Jam Cake” step by step with photos at home

Step 1

To prepare a cupcake with orange jam, take flour, sugar, butter, eggs (very large or 4 smaller ones), baking powder, vanilla sugar, cocoa, 1 pinch of salt, orange jam.

Step 2

Beat butter at room temperature with a whisk until white.

Step 3

Gradually add sugar without ceasing to beat.

Step 4

Add eggs 1 at a time, continuing to beat with a mixer until fluffy.

Step 5

Sift flour, baking powder, and 1 pinch of salt into the dough. Add vanilla sugar.

Step 6

It turns out such a fluffy dough. Divide it arbitrarily into 2 parts.

Step 7

Add cocoa and cream (or milk) to 1 of them. The dough should be the same consistency, both dark and light.

Step 8

Spoon the dough into the baking pan, alternating between light and dark.

Step 9

Halfway through the process I added orange marmalade in a circle. I advise you to do this at the very end.

Step 10

Add the remaining dough and make streaks with a fork. Bake for about 1 hour in an oven preheated to 175°C. The splint should remain dry and the cake should spring back.

Step 11

Allow the finished cake to cool completely in the pan, covering with a towel. My cake had risen too much and covered the center of the pan.

Step 12

Then release the cake from the mold and brush with orange jam or decorate as desired. I also sprinkled it with almond flakes. Enjoy your tea!

My favorite recipe, still my grandmother's

In Soviet times, it was difficult to buy several oranges for baking, and even afford such extravagance - it was difficult to squeeze one of them to extract the juice. Therefore, my grandmother often cooked using Polish butter flavoring. True, she did not call the cake lenten, but simply economical, since it was difficult for us, Soviet children, to explain why believers fasted. We were simply “saving” and “protecting ourselves from cholesterol” as a family. But it was very tasty!

Ingredients

• 430 g of wheat flour (it is better not to experiment with coarse grinding, taking only the highest grade for the cake);
• 200 g sugar;
• 100 ml sunflower oil (necessarily refined);
• 100 ml water;
• 1 teaspoon of 70% vinegar essence (it can be replaced with 7 teaspoons of regular vinegar, but reduce the amount of water);
• 1 teaspoon of soda (with a small pile);
• 1 large orange;
• 150 g raisins;
• 1/3 teaspoon cinnamon powder.

Cooking step by step

1. First . Wash the orange thoroughly (it is better to wash it in hot water, helping yourself with a hard washcloth). After this, wipe it dry and use a fine grater to remove all the orange zest, leaving the white zest intact. Next, cut the fruit and squeeze out all the juice - you can do it by hand.
2. Second . Mix sugar and vegetable oil in a mixing bowl. Add orange juice and zest, water, and soda slaked with vinegar.
3. Third . Sift the flour and add it to the dough in parts. The final touch is cinnamon and washed, dried, floured raisins (they can be pre-soaked in cognac, but this is not a completely lean option, it seems to me).
4. Fourth . Grease a cake pan (or small cupcakes) with vegetable oil and sprinkle with a little flour. Pour the dough here so that it takes up no more than 2/3 of the mold. Level the top.
5. Fifth . Bake the cake at 180 degrees for about an hour. If you have small molds, check the readiness 20-30 minutes after the start of baking.

Let the finished cake cool slightly in the pan, then turn it out onto a plate. When it has cooled completely, sprinkle it with powdered sugar mixed with very fine orange zest. You can also use powder scented with vanilla or other spicy spices.

How can I improve/add this recipe?

• Instead of dusting the cooled cake with powder, you can drizzle it with frosting. You can prepare it using the same orange juice (5 teaspoons of powdered sugar + 1 tablespoon of orange or lemon juice, grind well).
• Instead of raisins, you can take pieces of other dried fruits - say, chopped prunes, dried apricots, even dried apples or pears. But this cake turns out especially well with dried/dried cranberries or pitted cherries.
• You can also sprinkle some poppy seeds or ground nuts (any kind) into the dough. Sometimes I also add white sesame seeds. You can hardly feel it in the finished baked goods, but this is how you can feed it to children (kids don’t really like sesame, but they need calcium).
• Some sunflower oil can be replaced with sesame oil. The cake will get a new flavor, but if you like sesame, this flavor will seem much nobler to you than baking with the usual sunflower oil. Plus benefits, again!
• If you like semolina, a third of the flour can be replaced with semolina. There is another option: instead of 2-4 tablespoons of flour, add starch, potato or corn - the latter will also give the cake a pleasant yellowish tint.

And if you are expecting guests, pay great attention to the decor of the finished dish. A triple amount of glaze (or white chocolate melted in a water bath), sweet sprinkles, fresh fruits/berries or nuts will not spoil the principles of lean nutrition, but will help ensure that your cupcake becomes a real magnet for children and other sweet tooths:

If you add poppy seeds to an orange cake, the baked goods will sparkle with new colors, and the cake itself will become more moist and satisfying. Here's how it's prepared:

Orange cake with soaking

Moist Orange Frosted Cake is a deliciously moist, moist cake with rich orange flavor. If you like oranges, then this cake is just made for you.

I came across the recipe for this orange cake several years ago on the Internet; unfortunately, I don’t remember the source, but I often make the cake itself.

I generally like baked goods with orange notes.

In winter, I often bake orange pie, and I also prepare candied orange zest for the whole season. Then I add it to muffins, pies, tea - delicious