Orange cake

Orange cake

1 h
Our juicy orange cake makes a great dessert with its delicate filling of orange-flavoured truffles on dark and light chocolate. Served with lightly whipped cream, the recipe was created by Roy Fares, Swedish Pastry Chef of the Year 2010.
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https://www.arlafoods.co.uk/recipes/orange-cake1/

Instructions

Orange cake
  • Set the oven to 175°C.
  • Grease and flour a round baking dish 20-22 cm in diameter.
  • Mix the flour, baking powder and salt in a bowl.
  • Whisk the butter and sugar until fluffy. Then beat in one egg at a time. Mix the dry ingredients and the orange zest into the batter.
  • Stir in the orange juice a little at a time and mix well.
  • Spread the batter evenly in the tin and bake in the lower part of the oven for 25-30 minutes.
  • Take the cake out and leave it to cool slightly in the tin. Turn out and leave to cool.
Orange truffle
  • Place the chocolate in a bowl. Mix the sugar and egg yolk in another bowl.
  • Bring the cream and orange juice to the boil and beat it over the egg yolks, stirring and pouring it all back into the saucepan.
  • Heat the mixture, stirring, until it starts to simmer without boiling and then pour it over the chocolate. Leave to stand for a few minutes.
  • Add the butter and mix or whisk until smooth. Leave to cool.
  • Spread the orange drizzle on the cake and sprinkle with orange zest.
Enjoy!

Orange cake

How can I enhance my orange flavour?
Add more of those intensely orange flavoured ingredients like orange zest (try the freeze-dried variety for an even bolder flavour), pure orange extract or orange oil. You can also serve the cake with a refreshing salad made of fillets of orange and some fresh lemon balm.
How do you get rid of bitterness in orange cake?
The main culprit is usually too much baking powder so make sure that you follow the recipe exactly. If you realise your mistake before baking, you have two options: increase the recipe to match the amount of baking powder or add a neutralising acid like cream of tartar or lemon juice.
Why is my orange cake dry?
Always follow the recipe: use the right ingredients and avoid substituting as far as possible, mix the ingredients exactly as instructed, don’t set your oven higher than the recommended temperature and stick to the baking time (unless, of course, your cake is underbaked and needs a few extra minutes).

Ingredients

Orange cake
Flour
300 g
Baking powder
1 tsp
Salt
1 tsp
Butter, unsalted and room tempered
175 g
Caster sugar
270 g
Eggs, room temperature
4
Orange, finely grated peel
1
Squeezed orange juice
125 ml
Orange truffle
Milk chocolate, chopped
150 g
Dark chocolate, chopped
75 g
Caster sugar
5 tbsp
Egg yolks
2
Whipped cream
50 ml
Concentrated orange juice
50 ml
Butter, unsalted
25 g
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The decadent result of opposites attracting

It’s often said that opposites attract, and you won’t need to look further than this orange cake to know that it’s true. Balancing a fresh and zesty fruitiness with the lush and decadent richness of dark chocolate truffle, every mouthful will pack a flavour-punch that is difficult to describe, and near impossible to resist.

A soft orange cake full of zing

Some flavour combinations taste as if they were, quite literally, made for one another and this beautifully fluffy cake is like a high-profile celebrity wedding. Bringing together the fresh sharpness of oranges and the decadent velvetiness of chocolate, this cake will be your faithful companion for as long as they both shall live.

Try this orange cake recipe when baking for Christmas or Easter

When a fruitcake or hot cross bun simply just won’t do, create a new tradition with this luscious dessert. Irresistible to even the fussiest of palates, the flavours are reminiscent enough of both Christmas and Easter to easily become the holidays’ new favourite treat.

Orange cake with chocolate – a delicious combination

The orange-chocolate combination is not a new one. Dating as far back as 1927 when the first Jaffa Cakes were baked, the flavour combination has inspired anything from ice cream and brownies to chocolate bars and festive cocktails. As the main stars of a cake, however, these two ingredients shine at their very brightest.

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