Description
This Irresistibly Fluffy Zesty Persian Orange Cake is a delightful treat combining the bright, fresh flavors of oranges with a soft, moist texture. Featuring a fragrant hint of orange blossom water and a sweet orange-infused powdered sugar topping, this cake offers a perfect balance of citrus zest and sweetness. Ideal for dessert or afternoon tea, the cake is easy to prepare and boasts a tender crumb thanks to the use of both baking powder and baking soda for leavening.
Ingredients
Scale
Cake Ingredients
- 200 g sugar (Adds sweetness and helps achieve a fluffy texture)
- 3 large eggs (Use room temperature for better incorporation)
- 120 g unsalted butter (Softened, at room temperature)
- Zest of 2 large oranges
- Juice of 2 large oranges
- 1 teaspoon vanilla extract (Enhances flavor)
- 1 teaspoon baking powder (Fresh for optimal results)
- 1/4 teaspoon baking soda (Assists in leavening)
- 1/4 teaspoon salt (Balances sweetness)
- 100 ml whole milk (Substitute with almond milk for dairy-free)
- 1 tablespoon orange blossom water (Optional but adds floral notes)
- 250 g all-purpose flour (Can substitute with gluten-free flour blend)
Topping Ingredients
- 150 g powdered sugar (Mix with orange juice for topping)
- 2-3 tablespoons orange juice (From the oranges, to mix with powdered sugar)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare the orange zest and juice: Zest the peel of two large oranges carefully to avoid the bitter white pith, then juice them. Set aside both zest and juice for the batter and topping.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3–5 minutes. This step is crucial to incorporate air, contributing to the cake’s fluffy texture.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Then, add the vanilla extract and mix again.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Mix orange juice, zest, milk, and orange blossom water: In another small bowl or measuring jug, combine the orange juice, orange zest, whole milk, and optional orange blossom water.
- Alternate adding dry and wet ingredients: Gradually add the dry flour mixture to the wet butter and egg mixture, alternating with the orange juice mixture, beginning and ending with flour. Mix gently but thoroughly after each addition to maintain a tender crumb without overmixing.
- Pour batter and bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the preheated oven and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the orange glaze: While the cake bakes, mix the powdered sugar with a few tablespoons of fresh orange juice to create a smooth, pourable glaze. Adjust the thickness by adding more juice or sugar as needed.
- Cool and glaze the cake: Once the cake is done, let it cool in the pan for about 10 minutes, then transfer to a wire rack. When slightly warm but still moist, drizzle the orange glaze evenly over the top to soak into the cake for added flavor and moisture.
- Serve: Allow the glaze to set slightly before slicing and serving. Enjoy the delightful citrus aroma and fluffy texture in every bite.
Notes
- For a dairy-free version, substitute whole milk with almond milk or any plant-based milk.
- Use fresh orange zest and juice for the best vibrant flavor.
- Orange blossom water is optional but adds a wonderfully authentic Persian floral aroma.
- To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend; adjust moisture as needed.
- The cake is best served within 2 days but can be stored airtight in the refrigerator for up to 4 days.
