Orange muffins. Cake with orange zest Recipe for cake with orange in the oven

No matter what they say, everyone loves sweet pastries - both children and adults, which is why there are so many of them on store shelves. But can store-bought products compare with those made by hand? For example, I prefer to bake everything myself, especially since it is not difficult with modern kitchen appliances. Often in the evenings, especially in winter, girlfriends or work colleagues drop by for tea. For such occasions, I have a tried and tested recipe - orange cake, which no one can resist. It is important that it is prepared very quickly, and the most ordinary ingredients are needed, but the result is simply amazing. I propose to collectively dispel the winter blues with the delicious orange aroma of this wonderful cupcake.

Ingredients

To make orange cake you will need:

  • 2 eggs
  • 125 g sugar
  • 10 g vanilla sugar (sachet)
  • 100 g butter
  • 270 g flour
  • 1.5 tsp. baking powder
  • 1 orange (zest and juice)

Preparation

    Since the cake dough cooks very quickly, we’ll immediately turn on the oven to preheat to 200 degrees.
    Using a grater, remove the zest from the orange.

    Squeeze the juice out of it, you should get approximately 100 ml.

    Beat eggs at room temperature with a mixer (work for about a minute), then gradually add sugar (including vanilla), one tablespoon at a time, continuing to beat for 5 minutes at medium speed until a smooth white mass forms.

    Melt the butter and cool slightly.
    Combine it with the egg mixture.
    Now add the flour sifted with baking powder in several additions,

    mix carefully.

    All that remains is to add orange zest and juice.

    Grease the cake pan with oil and fill 3/4 full with the resulting dough.

    We will bake for 20-25 minutes until done.
    Cool the finished orange cake on a wire rack and sprinkle with powdered sugar.

Step-by-step photo recipe for making a juicy, aromatic orange cake with pronounced citrus notes!

By following a simple recipe and using a minimal set of ingredients, in literally 40 minutes you can create a small miracle - bake a delicious crumbly cupcake with orange zest soaked in aromatic juice. Eggs, butter, flour and sugar are likely to be found in every home, and oranges are not at all rare visitors in the winter. And if a quick inspection shows that you have everything you need in your arsenal, don’t put it off until later - roll up your sleeves and please your family with delicate, delicious pastries.

And now the quantitative indicators of the ingredients:

  • 200 g flour;
  • a pair of eggs;
  • 100-140 g sugar (focus on the degree of sweetness of the orange juice and your taste);
  • 2 small or 1 large orange;
  • 100 g (a little more is possible) butter;
  • a teaspoon of baking powder;
  • a pinch of vanillin or a teaspoon of vanilla sugar.

Step-by-step recipe with photos

1. Wash the oranges thoroughly and carefully, in a thin layer, remove the zest from them.


2. We connect a citrus juicer to the task and extract orange juice - a little more than half a standard glass or glass.


3. It's time to work on the base of the dough, for which you should combine softened or melted butter with eggs, sugar and vanilla. Gently mix the mixture without beating.


4. Add orange juice with zest to the resulting “mix” and mix the contents of the container again.


5. Combine the flour with baking powder and add it after the zest.


6. As a result of mixing all the ingredients, we obtain a homogeneous semi-liquid mass in a cheerful yellow-orange color scheme.


7. Prepare the baking dish, cover its inner surface with a thin layer of oil and carefully pour the dough inside.


8. Place the pan in the oven and set the appropriate temperature – about 180-190 degrees. After 40 minutes, check the readiness using a thin wooden skewer (the toothpick may be a little short). Remove the finished rosy masterpiece from the oven.


9. Orange cake looks incredibly appetizing - sunny color, airy porous texture, and the smell..!!!


10. Decorate the cooled cake with a light snowball of powdered sugar and serve.


For all fans of citrus pastries, this orange cake will be a real find. I’ve been meaning to cook something like this for a long time, but I still haven’t come across a suitable recipe on my culinary journey. Therefore, I combined several recipes into one, because I wanted more orange juice in the recipe, and less butter (we don’t need the extra calories).

The first test version of the orange cake turned out so well, and the cake was quickly eaten, that next time I doubled the proportions of the ingredients. The ingredients below have already been recalculated, so the cake can be baked in a large pan.

The orange cake has a delicate structure, a subtle orange aroma, and a pleasant citrus aftertaste. And the color... oh, what a sunny and beautiful color the cake has, thanks to the zest and orange juice - a real ray of sunshine in a gray, cold winter! Even the hearts of sophisticated gourmets will melt from such sophisticated citrus pastries.

In addition, orange cake is prepared very quickly, from available ingredients, and the most labor-intensive part is preparing the products. By the way, this recipe is suitable for a slow cooker. The cake needs to be cooked in the “baking” mode.

So, if you haven't changed your mind yet, then let's get started!

Ingredients:

  • Orange juice 400 ml (4 oranges)
  • Orange zest from 4 oranges
  • Butter 200 grams
  • Sugar 200 grams
  • Flour 400 grams
  • Eggs 4 pcs.
  • Baking powder 2 tsp.
  • Powdered sugar 2 tsp.

How to make orange cake:

First of all, remove the zest from the oranges using a fine grater.

You can already squeeze juice from oranges without zest. Since the recipe requires a fairly large amount of juice (400 ml), I used a citrus juicer, but you can squeeze it with your hands. If you squeeze the juice by hand, be sure to strain it before adding it to the dough.

In a bowl where we will knead the cake dough, beat in the eggs and add sugar.

Beat everything with a mixer.

This recipe requires softened butter, so remove the product from the refrigerator in advance. If you forget, use the oven or microwave.

Add butter, orange zest, and juice to the egg mixture. And beat everything with a mixer again.

And beat with a mixer one last time. The result is a dough with the consistency of thick sour cream, without lumps.

For orange cake, it is best to use tall pans so that the finished cake will be tall and beautiful. Grease the baking dish with vegetable oil and sprinkle with flour. This way the cake will never stick to the walls of the pan, and you will pull it out without much effort.

We put the dough in the mold and send our future orange cake to the oven, preheated to 180 degrees for 25-30 minutes until ready.

Check the readiness of the cake with a match or a toothpick. During baking, the cake will rise a little, but you should not expect anything more, as is the case with a sponge cake or yeast dough. There are still a lot of wet ingredients, such as juice and butter, so the orange cake will rise quite a bit. Keep this in mind when choosing a baking dish.

Remove the cake from the oven and let cool completely.

I won’t be mistaken if I say that any person who loves sweet pastries can be called a cupcake lover. Each of us has tried small cupcakes from the pastry shop closest to our home, and some are trying to bake them themselves. And just for the latter, this will be very useful orange cake recipe. The recipe is not complicated, it won’t require any special skills from you, and you won’t need any complicated kitchen equipment, just a regular hand mixer and a cake pan, which, by the way, can be of any shape if you don’t have a traditional rectangular one.

Quite simple, but it is so aromatic and tasty that you will bake it more than once, this has already been tested! For the cupcake, we will also make orange sauce, which we will pour over the finished cupcake, and its orange aroma will remind us of the upcoming New Year holidays, a series of festive feasts and thoughts about what to prepare for the table for dessert, and you will already have one of the options for sweet pastries for these holidays. Another one like this orange cupcake You can bake it and take it with you as a sweet gift if you are going to visit in the evening. Decorate it with candied orange peel or slices of any citrus fruit and your delicious gift will be very welcome, I was convinced of this from my own experience.

For the cake, I used a tin measuring 22x8 cm, the cake turns out small.

Ingredients

  • orange 1 PC.
  • flour 150 g
  • sugar 140 g
  • eggs 2 pcs.
  • butter 40 g
  • cream 20% 50 ml
  • corn starch 20 g
  • baking powder 1/2 teaspoon
  • salt pinch
  • sugar (for sauce) 20 g

Preparation

All ingredients for preparing cake dough should be at room temperature, so they will combine better with each other, that is, we take the products out of the refrigerator in advance, about half an hour somewhere.

It’s better to get the butter even earlier; by the time you start preparing the orange cake, it should be softened.

Before preparing the dough, immediately turn on the oven and preheat it to 180°C. Add the amount of sugar required to prepare the dough to the butter and begin to beat with a mixer until the sugar and butter combine.

Now you need to add eggs to the resulting mass, and first we add one egg, beating the mass with a mixer until smooth, then add the second egg and also beat until smooth. It is this scheme for adding eggs that is considered classic for preparing any cupcake. This way the eggs are properly combined with the butter and sugar.

The next step is to add orange zest, for which we wash the orange thoroughly, wipe it dry and grate the zest directly into the bowl with the dough on a fine grater, without touching the white layer of the peel.

Then add cream and a pinch of salt, stir.

Add flour and baking powder, sifting them through a sieve into a bowl of dough.

Gently mix the flour with all the ingredients until you obtain a homogeneous cake dough.

Grease the cake pan with butter and sprinkle with flour, covering the entire surface evenly, shaking off excess flour. This is necessary in order to easily remove the finished cake from the mold.

Place the dough in the mold, level the surface and place the mold in the preheated oven. We will bake the cake for about 30-35 minutes at 180°C.

While the cake is baking, let's make some orange sauce for it. For the sauce we will need the same orange from which we removed the zest. Cut it in half and use a juicer (or another method) to squeeze the juice out of the two halves.

Add sugar to orange juice. Since I had a very sweet orange, 20 grams of sugar was enough for me. I also needed to add cornstarch. But don’t just pour it into the juice; most likely, the starch will turn into a lump when stirred. It’s better to pour starch into a separate small bowl and add a couple of teaspoons of juice to it and mix. And then we send this mass to the rest of the juice. Starch is needed to make the sauce thick.

Pour the resulting mixture into a bowl or saucepan, place it on the stove and begin heating at medium power, stirring constantly. Once the mixture comes to a boil and the sauce thickens, remove from heat and let cool. Why did the sauce thicken? For those who want to better understand various culinary processes, I will explain: gelatinization of starch has occurred, that is, the starch structure has collapsed and grains of starch begin to intensively absorb water, thereby causing thickening.

We check the readiness of the cake, if it has risen and browned, pierce it with a wooden skewer or toothpick and, if it is dry, then the orange cake is ready. We take it out of the oven. Look how my cake tried so hard to rise that it cracked in the middle.

Remove the cake from the mold. Since I have a rounded shape, I carefully cut off the raised top and turned the cake over. Make holes in the hot cake with a skewer and fill them with orange sauce, the cake will be more aromatic and tender.

Ready! We decorate it to your liking. A classic in this case: sprinkling baked goods with powdered sugar, this only benefits any baked goods. But this time I sprinkled the cupcake with candied orange peels, which I made myself earlier, they come in handy here. Yes, be sure to let the orange cake cool before eating it. Bon appetit!

Depending on the size of the egg and the juiciness of your orange, the amount of flour may vary, so you need to watch the consistency as you add flour gradually. Remove the butter from the refrigerator in advance.

Mix the softened butter with sugar and a whisk or puree in a food processor until the sugar dissolves. You can use powdered sugar instead of sugar to make the process easier.

Beat one egg at a time into the sweet mixture and stir it in. The mass will become more liquid and stirring will become easier.

Remove the zest from the orange using a special knife or a regular grater. Try not to get the white part in, the cake will be bitter.

Add the zest to the dough. Pour in the squeezed orange juice. It is better to use a special citrus press, so you can easily separate the pulp and seeds from the juice. Since I came across a juicy orange with absolutely no seeds, I squeezed the juice with a fork and directly into the dough.

Add vanillin (you can replace 2 tsp vanilla sugar) and baking powder, as well as sifted flour into the dough. Add flour gradually, achieving the consistency of thick pancake batter.

The dough should flow slowly from the whisk, then it is ready.

Grease the cake pan with butter. I use a silicone Christmas tree mold. Many people do not lubricate silicone, but to be sure of the result, it is better to do so.

Pour the batter into the cake pan and smooth the top with the back of a spoon.

Place the orange cake pan in the oven and bake at 180 degrees for about 40 minutes. Be sure to preheat the oven before doing this, otherwise the cake will burst and rip apart from the inside.

Try inserting a dry match into the cake - if it remains dry, then the cake is ready and can be removed from the oven. Cool it and remove it from the mold. Decorate with powdered sugar, candied fruits or confectionery powder as desired; you can also top with glaze.

After the orange cake has cooled, cut it into portions and serve the aromatic pastry with tea.

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