Orange Cake

Hey there, foodies!

This week I was in the mood for something indulgent but also simple. Sometimes we dive into really complicated desserts... Every now and then it's good to keep things simple. ;o)

So here is my caramelised orange cake.

I used a Kougelhopf mould because I thought it looked amazing. And it makes a nice change from the traditional loaf tin.

For a 20 cm diameter Kougelhopf mould you will need:

Cake

- 260g butter

- 210g sugar

- 1 orange + its zest

- 30g orange juice

- 5 eggs

- 15g baking powder

- 2 tsp orange blossom flavouring

- 50g honey

- 210g flour

- 55g ground almonds

Syrup

- 180g orange juice

- 185g icing sugar

Cake

In a large bowl, pour 260g of butter with 210g of sugar and whisk the mixture for 1-2 minutes.

Then zest an orange using a microplane grater.

Next, squeeze your orange and weigh the juice. If it's a good juicing orange, you should get around 60g. In total you need 90g of orange juice.

So I squeezed my orange, got 60g and added an extra 30g of orange juice. A total of 90g.

Pour the 90g of orange juice over your butter and also add the 5 eggs.

Add 15g of baking powder, 2 tsp of orange blossom flavouring and 50g of liquid honey.

The orange blossom flavouring and honey will add a special touch straight from Morocco. ;o)

Whisk the mixture for one to two minutes.

Then add 210g of flour and 55g of ground almonds and whisk everything together for 2-3 minutes.

Preheat your oven to 160°C, fan setting.

Here is the mould I used. ;o)

A Kougelhopf or kugelhopf or even Gugelhopf mould... In short, a beautiful mould! ;o)

Spray your mould with non-stick baking spray.

Then pour your cake batter into the mould and bake your cake for 50 minutes in your oven preheated to 160°C, fan setting.

It's important to let it bake long enough so that it caramelises and cooks through properly.

Syrup

While your cake is baking, prepare your syrup. Ideally, prepare your syrup 10 minutes before the end of the baking time.

In a saucepan, pour 180g of orange juice and add 185g of icing sugar.

Then heat your syrup. When it comes to a boil, lower the temperature and let it simmer for a good 5 minutes so the syrup thickens.

Pour the syrup into a bottle for soaking.

Once your cake is baked, turn it out onto a cooling rack.

Then place a shallow dish under your cooling rack to catch the juice.

And soak your cake generously. Don't be afraid to empty the bottle. ;o)

And here is the result! ;o)

An incredibly indulgent and moist cake.

I dusted it with snow sugar for an even more elegant finish.

I hope you enjoy this recipe too, despite its simplicity. ;o)

Have a lovely day!

Karin

P.S.: All the equipment used can be found at the bottom of the recipe.