Lorah Santana
Cakes

Orange Cake

Orange Cake
Skip to recipe

Homemade cake with coconut oil and fresh oranges.

I love a “dry” cake, you know, like grandma used to make?
And orange cake has my heart — it's so simple, so tasty, so comforting, I'd eat it every week if that wasn't too much.

Laranjas cortadas

Once you try a homemade orange cake made with real oranges, no synthetic flavoring, orange essence, or preservatives, it gets hard to accept store-bought or bakery cakes.

Ingredientes

In this recipe we use coconut oil, something I like to do whenever a recipe calls for a large amount of oil (usually refined soybean oil) like 1/2 cup or 1 cup; I always add half as much coconut oil instead, because I feel it gets too oily and heavy if you follow the same ratio.

Ingredients

  • 4 eggs
  • 1 cup demerara sugar
  • 1/2 cup melted coconut oil
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup boiling orange juice
  • 1/2 tablespoon orange zest
  • About 3 to 4 oranges, depending on size and how juicy they are

Method

  1. 1

    Zest the oranges, being careful not to grate the white pith, which will make the cake bitter.

  2. 2

    Cut and squeeze the oranges to extract the juice, straining out seeds and pulp. Set the juice aside in a small pot to bring to a boil later in the recipe.

  3. 3

    Beat the eggs with the sugar.

  4. 4

    Add the remaining ingredients in the order listed while the orange juice comes to a boil.

  5. 5

    Add the boiling juice, mix well, and stir in the orange zest.

  6. 6

    Bake in a preheated oven at 180°C (350°F). After unmolding, poke small holes all over with a toothpick.

  7. 7

    Carefully squeeze half an orange over the cake so it soaks in. If that's not enough, add the other half.