• March 6, 2015

    Portuguese Orange Cake

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    This Portuguese orange cake is moist and fragrant, with the most alluring bright orange flavour.
    Portuguese Orange Cake

    This Portuguese Orange Cake recipe is authentic.

    It was shared with my by my friend Cherie who is married to a Portuguese man with a major penchant for the orange cake of his country. I realize it hasn’t even been a week since I posted a Lemon Pound Cake recipe, but I don’t often hear anyone complain about too much cake. Cherie bakes it regularly and it’s a treat I look forward to when I pop by for play dates – our sons were born on the same day in the same hospital!

    Portuguese Orange Cake is moist and fragrant, with the most alluring bright flavour.

    It leans slightly more toward bitterness than the tartness you might expect from citrus desserts – this is owing to the lashings of zest beaten into the batter. Don’t worry, it’s not bitter-bitter, just enough to be intriguing.

    Portuguese Orange Cake

    It’s a sponge cake of sorts, with egg whites folded in at the last minute to lighten the batter, but with more moisture than the airy sponge cakes you may have had. Both the zest and juice of three oranges are involved, so it is wonderfully orange-y.

    Portuguese Orange Cake

    Make sure to bring all of your ingredients to room temperature before you bake – cold eggs or oranges will cause the butter to seize up.

    Serve with a dusting of confectioners’ sugar, a fluffy dollop of whipped cream, or a scoop of softened vanilla ice cream. Leftovers freeze well!

     

    Portuguese Orange Cake

    This from scratch, yet simple, Portuguese orange cake recipe is moist and fragrant, with the most unreal bright orange flavour. It's definitely one of the best cake recipes I've got. Similar texture to a sponge cake, but with more moisture than even the best airy cakes you may have had. Both the zest and juice of three oranges are involved, so it is wonderfully orange-y and citrus-y.
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: Portuguese
    Servings: 9
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 2/3 cup 150 grams butter, softened
    • 1 1/4 cups 250 grams granulated sugar
    • 4 large eggs separated, room temperature
    • 3 large oranges room temperature
    • 2 cups 9 oz/250 grams all purpose flour
    • 1 tsp baking powder
    • Confectioners' sugar for dusting (optional)

    Instructions

    • Preheat oven to 350ºF (180ºC). Grease an 8x8" baking dish or line with parchment paper.
    • Beat butter and sugar on medium speed of electric mixer until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each. With mixer on low speed, add the zest and juice from all three oranges. The mixture will appear curdled at first - that's ok. Increase mixer speed to medium and beat until it comes together, pausing to scrape down sides of bowl as needed.
    • In a separate bowl, whisk flour and baking powder. With mixer speed on low, gradually beat into the butter mixture until just incorporated.
    • In another bowl, whip egg whites until stiff peaks form. Fold 1/3 of the whites into the cake batter to lighten it up, then gently fold in the rest. (Use a light hand so you don't deflate the whites.) Scrape batter into prepared baking pan and bake for 35-45 minutes, until top feels springy when gently pressed and tester inserted in centre comes out clean or with just a few moist crumbs.
    Tried this recipe?tag @foodess

     

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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    Tanya Mills

    Hi! I’d love to try this cake out. 🙂 Just wondering how much zest to add. All the zest from the 3 oranges? Thanks!

    Dan Melendez

    Just a thought, what do you mean by fold the egg whites after being whipped?

    Maggie

    Can you freeze this recipe

    Oktavia

    Delicious !, I love the orange flavor is coming through very well. I made in a cake form size 8,5‘x8,5‘ and it was to small. I would recommend 1-2inches bigger size than I’m using. I also just add only 200g of sugar and it’s still was to sweet. Next time i will just add only 150g should
    Be enough. Because the orange I had was sweets already. Anyway So fluffy and delicious… yum yum yum ! ?

    maria

    5 stars
    best orange recipe ever! have made this 3 times and everything is perfect. light, fluffy, full of flavour and such an easy recipe compared to others which use sooo many ingredients or sour cream or buttermilk…so glad you shared this!

    Colleen

    So delicious & easy. Everyone loved it the orange flavour was amazing. Could I make this with lemons…..please say yes & let me know how many lemons!

    Aleks

    Amazing recipe ,cake turned out to be moist fragnant and delicious , thx for sharing !

    FlutterGrrrl

    5 stars
    Easy to follow and bloomin gorgeous recipe. Thank you.

    Gina

    Just wondering how much juice you expect from the three large oranges, in terms of cups so I can be sure that I am adding enough liquid.

    Kev

    5 stars
    Made this soft moist beautifully orangey , will be making again very soon

    Chrys

    I’m Portuguese and since my dad really likes orange cake, I am super excited to try out this recipe! 🙂

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