Oranges have been part of our gastronomic culture for generations. Their aroma, freshness and balanced flavour make them a perfect ingredient for both traditional recipes and quick everyday dishes. Today we suggest a homemade orange cake, easy to prepare and with a juicy and aromatic result.
This recipe is ideal for making the most of oranges when they are at their best and enjoying a simple, uncomplicated dessert made with everyday ingredients.
An easy, quick dessert made with basic ingredients
You don't need to be an expert baker to get great results. With just a few minutes of preparation and a short baking time, this cake is the perfect choice for breakfast, afternoon tea or sharing with the family.
The use of fresh orange juice is key to achieving a moist texture and authentic flavour.
Ingredients for orange cake
For a round cake tin measuring approximately 22–24 cm in diameter, you will need:
- 3 medium-sized eggs
- 200 g sugar
- 100 ml sunflower oil or mild oil
- 150 ml freshly squeezed orange juice
- 250 g wheat flour
- 1 sachet of baking powder (about 16 g)
- 1 pinch of salt
- Zest of 1 orange (optional, but recommended)
These ingredients result in a balanced, spongy cake with a distinct citrus aroma.
Step-by-step preparation
1. Prepare the oven and baking tin.
1. Preheat the oven to 180 °C, with heat above and below. Grease the tin with a little oil or butter and dust lightly with flour to prevent the cake from sticking.
2. Beat the eggs and sugar.
In a large bowl, beat the eggs together with the sugar until the mixture is lighter in colour and slightly frothy. This step helps to make the cake lighter and fluffier.
3. Mix the ingredients
Gradually add the oil and orange juice, mixing gently until all the liquids are well combined. If using orange zest, add it at this point.
Sift the flour together with the baking powder and a pinch of salt. Add it to the previous mixture little by little, stirring with enveloping movements so as not to lose air and maintain a fluffy texture.
Pour the batter into the tin and bake at 180 °C for about 30–35 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean.
4. Resting and removal from the mould
Remove the cake from the oven and leave to rest for a few minutes before turning out. Then place it on a wire rack to cool completely.
The result: natural flavour and fluffy texture
The result is a moist, aromatic and perfectly balanced orange cake, ideal for accompanying a cup of coffee or tea. Its natural flavour makes it a timeless recipe, one that is always appealing and never fails to please.
A small tribute to the orange
At Cocalni, we believe that oranges are not just an agricultural product, but part of our identity and our way of understanding food. Recipes like this one highlight their versatility and their presence in everyday cooking.
