June 22, 2009

Jaffa Orange Cake with Orange Glaze

Well, I'm back from Germany and I finally have time to post up the last cake I baked. The recipe is modified from one I previously modified and posted, so I'm not going to post all of my process photos, just the final product. Enjoy!

It all started with some oranges...

The finished product.

This particular cake got a little dark, but the orange flavour was so strong and lovely. The glaze on the outside hardened just enough to give a crisp bite on the outside of the very moist and soft cake inside.


Jaffa Orange Cake with Orange Glaze
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
½ cup vegetable oil
1 tablespoon orange zest
2 teaspoons vanilla extract
1 ½ cups freshly squeezed orange juice*
2/3 cup confectioners' sugar
3 tablespoons orange juice, fresh
1 teaspoon orange zest (optional)


Preheat oven to 375°F. Lightly grease a 9-inch round or 8-inch square cake pan, and dust lightly with flour. Sift together the flour, baking powder, baking soda, salt and sugar into a bowl. Add the oil, orange zest and vanilla and mix the batter with a fork or small whisk. When the batter is uniform, add the orange juice and stir quickly. The batter will foam slightly where the baking soda and the orange juice are reacting. Stir just until the orange juice is evenly distributed throughout the batter. Pour the batter into the cake pan, and bake for 30 to 35 minutes. Allow to cool before glazing or frosting.
Sift the sugar into a bowl. Add the orange juice (and zest, if using) and whisk until smooth. Pour over cooled cake.

*I used jaffa oranges, but any oranges with a strong flavour will do just fine.

Guten Appetit!
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