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This Sunshine Orange Grove Cake is a celebration of citrus, marrying the tangy brightness of fresh orange juice and zest with a soft, moist crumb. Three large eggs, separated and whipped for lift, create a tender, airy texture, while a balanced blend of sugar and oil ensures richness without heaviness. Twelve tablespoons each of orange juice and neutral oil swirl into the batter, imparting golden hue and velvety mouthfeel. A generous ribbon of orange zest infuses essential oils throughout, giving each bite an aromatic burst. Lightly leavened with baking powder and combined deliberately to avoid gluten overdevelopment, the cake bakes into an inviting, slightly domed loaf that arcs gracefully above the rim of a 20 cm round casserole dish. After 40–45 minutes in a 175 °C oven, its surface turns a delicate amber, crackling slightly to reveal a tender interior. Serve slices with a dusting of powdered sugar or a glossy citrus glaze for a dessert that feels both homey and sophisticated. Perfect for breakfast gatherings, afternoon tea, or as a light, fruity finale to any meal, this cake showcases the simple elegance of seasonal oranges.
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Preparation, Cook, and Total Times
Preparation Time: 20 minutes (including zesting, juicing, and whipping egg whites)
Cook Time: 40–45 minutes
Total Time: Approximately 1 hour 5 minutes
Yield
One 20 cm round casserole cake; serves 8–10 slices
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Ezoic
Cuisine
Contemporary European Citrus Bake
Full List of Ingredients
Eggs & Leavening:
3 large eggs, at room temperature, whites and yolks separated
A pinch of fine salt
Sweetening & Flavor:
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