Brazilian orange cake

 
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Brazilian Orange Cake
This Brazilian orange cake recipe is a tropical dessert that pairs particularly well with a freshly brewed cup of coffee. Needless to say that this cake will be your next favorite afternoon tea recipe!

Ingredients

  • 2.5 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sunflower oil
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 cup fresh orange juice

Orange sauce

  • 1 cup fresh orange juice
  • 3 tablespoons granulated sugar
  • 1 tablespoon flour
  • Zest from 1/2 orange for garnish, optional
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Directions

40 minutes
  • 1Preheat the oven to 350°F/177°C.
  • 2Grease with baking spray a 12-cup (10-inch/25 centimeters) Bundt cake pan Set aside.
  • 3In a medium mixing bowl, whisk the flour, salt, baking powder, and baking soda together. Set aside.
  • 4In the bowl of a stand mixer, mix the eggs, sunflower oil, and sugar on medium-high speed and continue mixing until it is a soft mixture. Add the orange juice and combine.
  • 5Then, turn down the mixer to low speed and add the dry ingredients. Mix until incorporated. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Do not overmix.
  • 6Pour/spoon the batter evenly into the bundt pan. Bake for 45 minutes or until a toothpick inserted into the cake comes out clean. Cover the cake loosely with aluminum foil if you begin to see the top browning quickly.
  • 7In the meantime, make the orange sauce. For that, whisk the granulated sugar, flour, and orange juice together. It will be very liquid at this point.
  • 8Transfer it to a saucepan and bring to a simmer over medium heat. Stir it now and then so it doesn't stick to the bottom. When it starts bubbling, cook for another 4-5 minutes until it is thicker, and remove it from the heat. Set aside.
  • 9Once the cake is done, remove it from the oven and allow it to cool for 10 minutes inside the pan.
  • 10Invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish.
  • 11Allow the cake to cool before pouring the sauce and garnishing it with orange zest.
  • 12Serve it with a cup of freshly brewed coffee and enjoy!
 

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