Orange Tea Cake
5 (1)

How to make Orange Tea Cake

Ingredients for a 20 cm (8 x 4-Inch Deep) non-stick fluted ring cake pan
1/2 cup of butter (115 g)
1 cup and 1/4 cup (250 g) of granulated sugar
a pinch of salt
3 medium/large eggs (room temperature)
1 teaspoon of vanilla extract
Zest from 2 little oranges.
2/3 cup (160ml) fresh-squeezed orange juice
3 cups (390 g) cake flour or all-purpose flour (sifted)
2 teaspoons of baking powder
3/4 cup (180 ml) of milk (room temperature)

Bake for about 45 minutes at 350°F (180 °C). Do the toothpick test. If a few straying crumbs are stuck to the tester but not a smooth smear of batter, then the cake is ready; otherwise, bake for another 5 minutes.
Leave in the cake pan to cool for about 10-15 minutes, then move the cake to a wire rack to cool for another 10 minutes. To keep this cake moist for days, use a cake dome cover or wrap with cling film.

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