This wonderful cake is Winter Lemonade (ODE). In keeping with the season, you serve this juicy, juicy orange cake. All that is expected of you is to use a classic dough with a little semolina – and the versatile orange will do the rest. Strain the fruit syrup and use the juice to give the dough an amazing consistency. Simple and amazing!
I have this wonderful recipe for dried orange cake from Mediterranean cuisine. One more reason to embark on that culinary journey from time to time and try out their unique recipes.
Check out your basic recipe for baked orange cake
If you like the bitterness of the orange peel, you can also use it for orange cake. If the orange is left untreated, the beautiful fruit makes a wonderful ornament. Simply cut the oranges into thin slices and candied them in the orange syrup. Finally decorate the cake with it and you have a delicious and beautiful orange cake.
A clever extension of this basic recipe is the combination with fragrant oregano. In the end, instead of just decorating the cake with it, you can integrate it into the recipe. To do this, cut the leaves and soak them in the orange syrup at the end. A delicious aroma will be revealed in the syrup and later on your orange cake. You can find out which plants are suitable for this from our recommendations. And in general, it is worth investing in a colorful pot of plants on the kitchen window – because it expands your taste and you can always be surprised!
Juicy, juicy orange cake
Served with strong black tea or chai, today’s fruity, juicy orange cake!
For the cake:
Preheat the oven to 170 degrees. For the dip, mix sunflower oil with orange juice, jam and eggs. Peel the orange and add it.
In separate bowls, mix sugar, salt, coconut flakes, flour, semolina, almonds and baking powder. Add the flour mixture to the egg mixture and fold gently.
Grease a springform pan and pour into the pan and smooth. Bake the cake in the oven for 80 minutes until there are no pieces of flour sticking to the wood when you check the wood.
In the meantime, squeeze the orange that we peeled earlier. Mix it with orange blossom water and heat gently in a pan. Add the sugar, bring to the boil and then let it thicken.
After a short cooling time, remove the cake from the mold. Poke holes in the cake with a wooden skewer and pour the orange syrup over it to soak the cake. Serve hot, garnish with a sprig of oregano and sprinkle with powdered sugar.