Persian Orange Cake

 Ingredients

200g all-purpose flour

200g sugar

3 large eggs

120g unsalted butter, softened

2 large oranges (zest and juice)

1 tsp vanilla extract

1 tsp baking pdr

1/4 tsp baking soda

1/4 tsp salt

100ml whole milk

1 tbsp orange blossom water (optional)

150g powdered sugar (for glaze)

Optional ingredient substitutions

If you do not have orange blossom water, you can substitute it with a few drops of vanilla extract or omit it entirely for a simpler flavor. For a lighter option, you can also use unsweetened applesauce in place of some of the butter. Additionally, if you need a gluten-free version, consider using a gluten-free all-purpose flour blend that works well in baking.

Preparations

 

 Start by preheating your oven to 175°C (350°F). This ensures that your cake bakes evenly and perfectly rises. While the oven is heating, prepare your baking pan by greasing and flouring a 9-inch round cake pan. This will help the cake release easily after baking.

In a large mixing bowl, take the softened unsalted butter and 200g of sugar. Use an electric mixer to cream them together until the mixture is light and fluffy. This should take about 3-5 minutes. Creaming incorporates air into the mixture, resulting in a lighter texture for your cake.

Once the butter and sugar are combined, add the three large eggs, one at a time. Beat well after each addition. This step is crucial as it helps to incorporate the eggs completely. Next, stir in the zest and juice of the two large oranges along with the teaspoon of vanilla extract. Mix well until everything is fully combined.

In a separate bowl, whisk together 200g of all-purpose flour, one teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually fold this dry mixture into the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to a dense cake.

Stir in the 100ml of whole milk and, if using, the tablespoon of orange blossom water. Mix until the batter is smooth and well blended. The milk adds moisture to the cake, ensuring it is soft and fluffy.

Pour your batter into the prepared cake pan and smooth out the top with a spatula. Place the cake in the preheated oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready!

While the cake is baking, you can prepare the glaze. In a small bowl, combine 150g of powdered sugar with a few tablespoons of orange juice to achieve a smooth, pourable consistency.

Once the cake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely. Once cooled, drizzle the prepared orange glaze over the top of the cake for added sweetness and flavor.

Note

One common mistake is over-mixing the batter. This can make the cake dense instead of light and fluffy. Always mix until just combined. Also, ensure your baking powder is fresh, as using old leavening agents can affect the cake’s rise. Finally, measuring your ingredients accurately is crucial for a successful cake.

Helpful tips for better results

For the best results, use high-quality fresh oranges, as their zest and juice are key to the cake’s flavor. Allow your butter to come to room temperature before creaming it with sugar for optimal texture. Lastly, keep an eye on the cake as it bakes; ovens can vary in temperature, so checking the cake a few minutes before the timer goes off is a good idea.

Suggested variations or twists on the recipe

There are numerous ways to give your Zesty Persian Orange Cake a unique twist. You might experiment by adding crushed pistachios or almonds into the batter for an added crunch. Alternatively, you could incorporate spices like cardamom or cinnamon for a warm, aromatic flavor profile that elevates the cake.

Adjustments for dietary preferences

For those with dietary restrictions, consider making the cake gluten-free by using a gluten-free flour blend. You can also substitute the sugar with alternatives like coconut sugar or a sugar substitute if you want to reduce calories. For a dairy-free version, replace the milk with almond milk and use a vegan butter substitute.

 

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