Orange Cake
This Orange Cake, drizzled with Orange Syrup, offers the ideal blend of lightness, moisture, and crunchiness—a fantastic choice for dessert on any occasion!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 slices
Ingredients
- 3 Eggs
- 1/4 cup (50grams) Caster Sugar
- 1/2 cup (120ml) Canola Oil or cooking oil
- 1 Orange, Zest and Juice – around 1/3 cup – 80ml of Orange Juice
- 1 tablespoon Lemon Juice
- 1 cup (180grams) Fine Semolina – or Semolina Flour
- 1 cup (100grams) Almond Meal or Almond Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 Orange for decoration
Orange Syrup
- 2 Oranges, juiced
- 1/2 Lemon, juiced
- 3 tbsp (30 grams) Brown Sugar
Instructions
Orange Cake
- Preheat your oven to 180°C/350°F. Grease a round springform pan or line it with baking paper.
- In a large bowl, whisk together the eggs and caster sugar until frothy. Add the canola oil, orange juice, orange zest, and lemon juice, and mix well.
- Gradually whisk in the semolina, almond meal, baking powder, and baking soda until fully combined. Pour the batter into the prepared springform pan.
- Thinly slice one orange and arrange the slices over the cake batter.
- Bake for about 20-25 minutes or until a knife inserted into the center comes out clean.
Orange Syrup
- In a small pot over low to medium heat, combine the orange juice, lemon juice, and brown sugar. Allow the mixture to simmer and reduce until it thickens, stirring occasionally.
To Serve
- You have the option to either pour the syrup over the entire cake or drizzle it over individual slices, depending on your preference.
Notes
- 8-inch / 20cm springform pan for this cake.
- If you choose to pour the syrup over the warm cake after removing it from the oven, be sure to allow the cake to cool completely before removing it from the pan.
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