Step-by-step recipe for an extraordinary and memorable Orange Cake:
Ingredients:
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1 cup (200g) superfine sugar (caster sugar)
- 2 large eggs, separated, at room temperature
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/2 cup (120ml) freshly squeezed orange juice
- 1 tablespoon orange liqueur (like Grand Marnier) or limoncello
- 1 teaspoon pure vanilla extract
Lemon-Orange Syrup:
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1/4 cup (60ml) freshly squeezed orange juice
- 1/2 cup (100g) superfine sugar (caster sugar)
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon orange liqueur (like Grand Marnier) or limoncello
Garnish and Serving (optional):
- Lemon-Orange Glaze
- Whipped Mascarpone Cream
- Candied Lemon and Orange Peel
- Fresh Orange Slices
Instructions:
- Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) decorative Bundt pan and dust with flour, tapping out the excess.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to cream the butter and superfine sugar together until light and fluffy, about 3-4 minutes.
- Add the egg yolks, one at a time, to the butter-sugar mixture, beating well after each addition.
- In a small bowl, combine the milk, lemon juice, lemon zest, orange zest, orange liqueur, and vanilla extract.
- Alternately add the flour mixture and the milk mixture to the butter-sugar mixture, beginning and ending with the flour. Mix until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the lemon-orange syrup. In a small saucepan, combine the lemon juice, orange juice, superfine sugar, lemon zest, orange zest, and orange liqueur. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
- When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, poke holes all over the cake with a toothpick or skewer.
- Slowly pour the warm lemon-orange syrup over the cake, allowing it to soak in. Let the cake cool completely in the pan.
- Once the cake is cooled, invert it onto a serving plate.
- If desired, prepare a lemon-orange glaze by mixing powdered sugar, lemon juice, orange juice, and a touch of orange liqueur or limoncello, and drizzle it over the cooled cake.
- For an elegant touch, serve the cake with a dollop of whipped mascarpone cream flavored with lemon and orange zest and a splash of orange liqueur or limoncello.
- Garnish the cake with candied lemon and orange peel for a refined and visually appealing element.
- Optionally, before pouring the batter into the pan in step 8, you can add a layer of thinly sliced fresh oranges in the bottom of the pan. This will create a beautiful and flavorful topping when the cake is inverted onto a serving plate.
- Allow the cake to rest for a few hours or overnight before serving to allow the flavors to meld together.
- When ready to serve, slice the cake and enjoy this extraordinary and memorable Orange Cake with your family and friends.
Your Orange Cake will stand out as an extraordinary and unforgettable dessert. The combination of flavors, textures, and elegant presentation will surely impress everyone who tastes it.