Orange cake, a simple aromatic yellow cake has such an amazing fragrance that you will without a doubt prepare it again. One of my favorite evening snack.

One weekend we visited our old batchmates from college and before visiting we had couple of hours. So, I thought of taking something homemade. I decided to prepare this cake since my fruit basket was calling out for oranges to be eaten the end result turned out great as expected with simple last-minute ingredients. Two days ago I baked it again at my husband’s request to have the cake after meals and all I had to do was mix all the ingredients in one bowl and bake.

 

Preparation time: 20 minutes – 30 minutes

Cooking time: 55 – 60 minutes

Serves: 5 +

 

Ingredients

Orange – 1 large (unpeeled & washed), approx 195 g

Butter 125 g (room temperature)

All-Purpose flour / Top flour – 2 cups / 1 pint / 345 g

Caster sugar 185 g / 8 oz

Baking soda – 1 tsp

Pinch of salt

Vanilla essence – 2 tsp

Eggs 2 medium whole

Dates 100 g (pitted and chopped, weighed before pitting)

Water – 2 tbsp

Almonds – 100 g (optional)

Directions

1. Take the orange, cut roughly into quarters and remove any seeds. Add it into a blender or food processor (along with its peel) and 2 tbsp of water. Blend to combine together and form a paste. Set aside.

Preheat convection oven at 160 deg and line a baking tray base with butter and parchment paper, grease butter over the paper.

2. In a large bowl add flour, sugar, butter, baking soda, vanilla, salt. Mix with a wooden spoon initially for a minute or two so the flour gets combined together without making a mess. Add eggs, mix with a hand held mixer for approximate 2 – 3 minutes until smooth on medium – high speed.

Remove the stir paddle with any leftover cake batter.

3. Add the chopped dates and if you use almonds add them now or place them on the top. Mix with the wooden spoon till well combined.

4. Spoon the mixture into the prepared baking tray, pop it into the preheated oven on convection mode (fan). Bake for 45 minutes at 160 deg Celsius, reduce temperature to 150 degrees and bake for another 5-10 minutes or until a skewer inserted in the center comes clean.

Let it sit in the oven for 5 minutes. Remove from the oven, release the spring and serve it warm.

It’s best to leave it to cool partially or completely at room tremperature otherwise it might break apart. We loved the crispy top with soft texture on the inside, a flavor and aroma that is always best suited for big families or serve guests. You can use chocolate sauce as a good accompaniment.

 

 

Note:

*In case you’re wondering what kind of orange to use, here I have used Valencia Orange. Before using an orange I dipped it for 5 – 20 minutes in a bowl with 1 1/2 cup of water and 1 tbsp vinegar just to wash away any unwanted dirt or chemicals.

*If you wouldn’t have time to get the butter to room temperature, cut the desired quantity of butter into small cubes before preparing rest of the ingredients it gets softer faster by the time you are ready to combine the rest. On an additional note – if the eggs are lying in the fridge, place them out on the counter top.

Thank you everyone for your compliments and questions. It makes me try more recipes and also share them here. Please stay updated on Instagram #delicioussweetaroma for pictures and Facebook Delicious Sweet Aroma for food.

 

Stay Healthy!