orange cake

<p>Delight your family and friends with this Orange upside-down cake. It is a French dessert with a sponge Genoise soaked in orange syrup with a hint of Grand Marnier, diplomat cream, and a luscious layer of candied oranges. It is orange intense! </p>

Orange Upside-down Cake Recipe

oranges

(150 g) granulated sugar

eggs

+ 1 1/2 tablespoons (75 g) powdered (icing) sugar

vanilla sugar

1.3 oz (35 g) butter

(62 g) flour

+ 1 tablespoon (250 ml) milk

(75 g) granulated sugar

(17 g) flour

Grand Marnier

(75 g) whipping cream

vanilla extract

To make candied oranges,

cut oranges into thin slices. Place them in a saucepan and add granulated sugar. Bring it over low heat, cover the pan, and cook for 1.5 &#8211; to 2 hours. Drain the candied oranges through a fine-mesh sieve to get the orange syrup. Add one tablespoon of Grand Marnier to the syrup and set aside. Cool the orange slices down.

To make the Genoise biscuit

, preheat oven to 392 F/200 C. Using an electric mixer, whisk eggs and powdered (icing) sugar in a bowl, add the vanilla sugar. Bring the mix on a warm (not hot) bain-marie/ water bath to warm up the preparation and continue to whisk. Once the temperature of the eggs/sugar mixture reaches 113 F/45 C (warm to touch), remove the saucepan from the bain-marie/water bath and beat until the mixture doubles in size and cools down.

Pour about three tablespoons of the cream-like mixture in a separate bowl with the melted butter in and mix. Add the sifted flour to the main mix and gently mix with a rubber spatula. Add the buttered mixture to the main preparation and combine, using the spatula.

Butter and flour a cake pan 7 inches/18 cm in diameter. Pour the batter in the pan and bake for 20 minutes. Check the readiness of the biscuit with a knife: if it comes out dry, the biscuit is ready. Let cool on a wire rack.

To make the diplomat cream

, bring milk to a boil. In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes whitish. Add the sifted flour and mix. Pour the boiling milk into the eggs&#8217; mixture and stir. Bring it back in the saucepan and cook for 1 to 2 minutes, continually whisking until the cream thickens. Transfer the ready pastry cream in another bowl and beat with a hand whisk to cool down. Add the liquor Grand Marnier and vanilla extract. 

Butter a round cake pan 8 inches/20 cm in diameter. Sprinkle the bottom and sides of the pan with granulated sugar. Line the pan with orange slices, going in a circle and overlapping them in half. Refrigerate.

Cut the rest of the candied oranges in small pieces and add them to the cooled pastry cream and mix with the spatula. Cover the cream with a plastic film in contact and refrigerate. 

Whisk whipping cream to get whipped cream. Add whipped cream to the cooled pastry cream and gently mix with the spatula. The diplomat cream is ready.

To assemble the cake,

fill an 8 inches/20 cm pan layered with the orange slices with half of the diplomat cream. Cut Genoise sponge in half in the direction of the thickness, using a serrated knife. Place a biscuit disk on top of the cream and soak with the orange syrup. Cover with the rest of the diplomat cream. Soak another biscuit disk with the orange syrup and cover the cream with the soaked surface down. Refrigerate the cake for at least two hours.

To unmold, place the pan with the cake over medium heat for a few minutes. Place a serving plate on top of the cake and flip it over with the fast movement. Serve immediately or enjoy within the next 48 hours.

Beautiful cake. Sounds delicious. Do the orange peels candy and sweeten up nicely?

OMG! This was absolutely the most delicious upside-down orange cake I have ever tried.

The cake is so pretty, and I love citrus cake more than chocolate cake, so this instantly becomes my favorite. It takes a bit more effort, but the end result is so worth it. If you need a show-stopping cake, bake this!

Cake looks so delicious and stunning. I will try this soon. Thanks for sharing

Such a unique cake and love the orange flavors!

A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

vanilla essence

(200 grams) almond meal

coarse polenta

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

Recipe video above. This is a wonderful moist cake that&#039;s bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it&#039;s actually pleasant and reminds you that you&#039;re eating real oranges!It&#039;s a terrific and easy cake that&#039;s perfect to take to any gatherings since it&#039;s also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x  23cm 9&quot; cake 4 cm / 1.6&quot; high, or 2 x 20cm/8&quot; cakes 3cm / 1.2&quot; high.

Whole Orange Cake - flourless

tsp baking powder

eggs (, at room temp (Note 2))

white sugar

almond meal / ground almonds ((Note 3))

Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.

Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)

Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4&quot; slices then dice, removing any seeds. Cool completely.

Boil oranges:

Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9&quot; cake pan with baking/parchment paper. (Note 5)

Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it&#039;s pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.

Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.

Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.

Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)

Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

Batter:

This light, flavor-packed honey cake skips all the fuss. And it's the simple cake that will feed a crowd.

Greek Orange Honey Cake with Pistachios 

low-fat Greek yogurt

sugar

tbsp almonds

Meyer lemon

orange

all-purpose flour

olive oil

almonds

pistachios

runny honey

juice of 2 oranges

lemon

Grease a 9 x 13 baking pan with butter and dust with flour (shake the pan a little to get an even coating of flour).

Make the cake batter. Place all the cake ingredients (except the shaved almonds) in a large mixing bowl. Mix with a wooden spoon or a whisk to combine.

 Pour the batter into the prepared baking pan and spread evenly with a spatula.

Bake in heated oven for 25 to 30 minutes, until golden and well cooked-through. To be sure, insert a wooden skewer into the center of the cake, it should come out clean if the cake is done.

Remove from the oven and let the cake completely cool in the pan.

Once the cake has cooled, prepare the honey syrup. Toast the pistachio in a dry non-stick pan over low to medium heat (pan needs to be large enough for the remaining syrup ingredients). Once they start to smell, stir in the honey. Add the orange juice and lemon juice. Bring to a boil for 1 to 2 minutes, or until nice and syrupy. (Do NOT taste the hot syrup, it will burn your mouth)

Stab the cake all over with a small knife or a skewer to create holes. Pour the honey pistachio syrup all over the cake as evenly as possible. If you need to, use a spoon to distribute the pistachios across the top of the cake. Sprinkle shaved almonds, if using.

You can cut the cake into 12 to 15 squares and serve at this point (see notes for best results.)

This cake is truly wonderful! I must follow a strict gluten free diet so I made a couple of changes to the base recipe by replacing the flours with my gluten free flour blend but the three times I have made it so far came out terrific! Thank you for sharing a cake recipe that is appealing to so many in my family!

Made this cake for Christmas and it was a huge hit with my family! It even stayed for a few days time. I halved the recipe  and then also halved the honey in the syrup because I thought it would be too sweet. It ended up being perfect for our taste with half the honey. I would definitely make this again and would add a touch of salt to the cake to really bring out the flavors.

I wasnt going to put the 2 cups of sugar, used one cup honey instead ..and way better. That's way to much sugar ..

Absolutely delicious texture and flavour. I added some cinnamon to taste with the cake too. Will definitely be making again.

https://content.jwplatform.com/videos/aZtUuUYa.mp4

TMD - Cake - Blog - Edit 2.5

This moist and delicious cake tastes just like an Orange Dreamsicle! Moist orange cake layers with orange cream filling and orange cream cheese frosting!

Orange Dreamsicle Cake- Delicious Homemade Recipe

(285 grams) cake flour

(300 grams) sugar

(3 grams) salt

(12 grams) baking powder

(190 grams) frozen orange juice concentrate, thawed

(121 grams) milk

Tablespoon (10 grams) orange extract

Orange Coloring Gel

c. (464 grams) heavy cream

(4 grams) Orange Extract (we used McCormick)

vanilla

(4 grams) orange extract

salt (2

Spring is fundraising season and this gorgeous goody is sure to sell like a hot cake.

Orange sour cream cake

butter,

butter

(2/3 cup) caster sugar

(1 1/4 cups) self-raising flour

(1/4 cup) plain flour

(2/3 cup) sour cream

tbsp orange rind

orange juice

(1 cup) caster sugar

oranges, rind cut into long thin strips

water

(1 cup) pure icing sugar, sifted

A no-fail cake, very moist and very simple to make.

Orange Cake

milk

orange rind grated large

flour

The most luscious, moist and delicious orange cake you&#x27;ll ever try!

Sicilian Whole Orange Cake

1 1/8 c (250 grams) sugar

c (275 grams) all purpose flour

c (100 grams) butter, softened

c (100 grams) plain Greek yogurt

organic orange

c (100 grams) sugar

Prepare an 8" springform pan by spraying with...

Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.

Place the sugar and eggs in a large...

Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

Sift the flour with the baking powder or...

Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.

In a food processor, process the whole orange...

In a food processor, process the whole orange until it is almost pureed.

Add this orange to the cake mixture (along...

Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.

Bake for 50-60 minutes (depending on your oven), but...

Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.

Prepare the glaze by melting the sugar in...

Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.

Spoon and brush over the top of the...

Spoon and brush over the top of the cake and allow to cool completely before cutting.

Tender, soft, and moist, this Orange Cake is such a delightful treat! Packed with bright citrus flavors, this cake comes together quickly and easily.

all-purpose flour ((300 grams))

baking powder

salt

sugar ((200 grams))

orange zest ((about 3 oranges))

vegetable oil ((240 milliliters))

orange juice ((about 3 oranges/180 milliliters))

sugar ((120 grams))

orange juice ((about 1/2 orange))

Preheat the oven to 350F. Butter an 8x4-inch loaf pan or spray with baking spray with flour.

In a large bowl, whisk together flour, baking powder, and salt.

In another large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is a light orange color. Add the oil, eggs, orange juice, and vanilla, and whisk until combined. Pour into the flour mixture and whisk together just until all of the flour is incorporated. Pour the batter into the prepared cake pan.

Bake for 1 hour and 10 minutes or until a wooden toothpick inserted into the center comes out with a few moist crumbs, covering loosely with foil after about an hour if it's looking very brown on top. Let the cake cool in the pan for 15 minutes. Remove and cool completely on a wire rack.

For the Cake:

In a small bowl, whisk together confectioners' sugar, zest, and juice until smooth. Drizzle over the cooled cake and let it stand for 30 minutes to set. Store the cake in an airtight container for up to 5 days.

For the Glaze:

Give your dessert an Italian flavour with this moist and fruity polenta cake

Orange polenta cake

unsalted butter

golden caster sugar

polenta

plain flour

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

This orange cake is a moist and mouthwatering treat that'll leave you wanting more. And it’s so good, it might not even last a day in your house!

Easy Orange Cake Recipe

yellow cake mix (15.25 ounces)

instant pudding mix - lemon

vegetable oil

lemon extract orange zest

dark chocolate chips, chopped nuts, craisins, candied orange peel

Preheat the oven to 325 degrees Fahrenheit (160°C) and grease a 10-inch Bundt pan.

In a large mixing bowl, combine the yellow cake mix and pudding mix with a whisk.

Make a well in the center and pour in 3/4 cup of orange juice, vegetable oil, eggs, and lemon extract or orange zest.

Whisk by hand or beat on low speed with an electric mixer until the ingredients are well-combined and the batter is smooth.

Scrape the sides of the bowl and beat for an additional 4 minutes on medium speed.

If adding extras (chocolate chips, nuts, etc.), stir them in at this point with a spatula.

Pour the batter into the prepared Bundt pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

While the cake cools, make the glaze.

Combine the remaining 1/3 cup of orange juice with the white sugar and butter in a small saucepan over medium heat.

Cook for 2 minutes, constantly stirring until the sugar has dissolved and the butter has melted.

Drizzle the orange glaze over the cooled cake.

Serve and enjoy!

This super moist and fluffy orange &amp; cardamom olive oil cake is a classic twist on a classic. It&#039;s full of flavor and absolutely delicious!

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The most viewed orange cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange Upside-down Cake Recipe

Orange and polenta cake

Whole Orange Cake - flourless

Greek Orange Honey Cake with Pistac...

Orange Dreamsicle Cake- Delicious H...

Orange sour cream cake

Orange Cake

Sicilian Whole Orange Cake

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Orange Cardamom Olive Oil Cake

Orange Drizzle Cake

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The most viewed orange cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine