Orange Dessert Cake
This is my man’s newest favourite dessert cake, he’s not big on decadent chocolate desserts or fancy desserts with spun toffee and chocolate strawberries, but he LOVES anything citrus from lemon meringue pie to key lime pie and souffle of the orange persuasion.
This orange cake has a strangely satisfying chewy and moist texture, which, when warmed is almost pudding like. It is not a cake that you would serve for afternoon tea but it is a simple classic dessert to finish off any meal. With every slice of the cake you will see the pressure of the knife push out the sweet orange syrup and then get sucked back into the cake like a sponge. This dessert absolutely must be served warmed with pouring cream, whipped cream or a decadent dollop of heavy cream.
This cake contains no extra fat (except from the egg yolks) so I found that it keeps really well for up to a week refrigerated. I just heat each slice till it is warm in the microwave before serving. The extra syrup poured over the cake after cooking will keep it very moist and delicious.
INGREDIENTS
4 large fresh eggs, seperated
1 cup of sugar
1 cup plain flour
1 cup self raising flour
1 tsp baking powder
1 tablespoon of orange zest, grated
1 cup fresh orange juice
1 cup fresh orange juice, extra
1/4 cup sugar, extra
METHOD
Preheat your oven to 160 degrees celcius, and prepare a large round spring form cake tin by greasing , flouring and lining the bottom with greaseproof paper.
In a large, clean, dry bowl beat your egg white to stiff peaks.
In a small bowl combine the egg yolks and the sugar.
In a separate large bowl sift the flours and the baking powder. Make a well and add the orange juice, orange zest and the egg yolk mixture.
Slowly combine until you have a smooth thick batter.
Fold the egg whites in to the batter in two batches and pour into prepared tin.
Bake for 30 minutes until firm and toothpick inserted in the centre comes out clean.
Make your orange syrup with the extra orange juice and sugar, boil until it is thick (about 5 minutes)
While the cake is still warm poke about 20 holes in the surface with a tooth pick, and pour half of the orange syrup over the cake. When this has absorbed, turn the cake out onto a large plate, pour the other half of the syrup onto the bottom of the cake.
Slice and serve warm, dusted in icing sugar with pouring cream on the side.
July 30th, 2009 at 8:51 pm
This REALLY appeals to me because it has no added fat! :-0 Do you have any other cake/sweet-food recipes like that or on your blog? I’d LOVE to know!!! xx Loving your blog too!!!
September 10th, 2009 at 9:45 pm
Thanks Deborah!
I just posted a recipe for a Banana Coconut loaf that has no eggs or butter (however it does have a cup of coconut cream in it) you could use light coconut milk instead to reduce the fat in that too, however I have not tried it with light coconut milk yet. If you try it let me know how it works out.