Ingredients
Equipment
Method
- Crack 4 eggs into a large bowl and add 400g of sugar; whisk together for 3 minutes until pale yellow and frothy.
- Slowly pour in 375ml of oil while mixing, then add 400ml of orange juice and 1 tablespoon of orange zest; mix well.
- In another bowl, sift together 580g of wheat flour, 3g of salt, and 25g of baking powder; fold into the wet mixture until smooth.
- Divide the batter among three greased and floured 16cm molds or line with baking paper.
- Bake in a preheated oven at 180°C for 45 minutes or until a toothpick comes out clean; prepare the syrup by microwaving 125ml of orange juice and 50g of sugar for 2 minutes.
- Let the cakes cool completely, loosen from the molds, and brush with syrup before serving.
Nutrition
Calories: 380kcalCarbohydrates: 60gProtein: 5gFat: 15gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 13gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 3mg
Notes
Use fresh oranges for the best flavor and don’t skip the syrup; it adds moisture. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is an option as well—wrap slices tightly and they'll last up to 3 months. For a delightful twist, serve with whipped cream or dust with powdered sugar for a beautiful presentation!
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