9-12 servings; 15 min preparation; 1 h cooking time.
This cake is soft and silky. It looks a lot like a custard cake, although it consists a little less flour. The orange flavor is so fresh and rich that you have to put a lot of effort to resist eating it all. If want to make the orange flavour even stronger, add 1 tsp of orange liquor, but this is entirely up to your taste.
You can make it in advance so you don’t have to rush at the last moment to put a dessert together for your guests. It will taste even better the day after. Just be sure you make enough, because your guests will probably ask for more.
- 100 g all-purpose flour
- 3 eggs, yolks and whites separated
- 120 g brown sugar
- 1 orange, zest and juice
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 100 g unsalted butter, melted
- 300 g milk
- 20 g flaked almonds (optional)
Preheat the oven to 160 degrees C/320 degrees F. Cover a baking-thin with a sheet of baking paper.
Separate the egg yolks from the whites. Put the whites in a dry bowl and set aside for later. Beat the egg yolks with 100 g sugar until smooth. Add the vanilla extract, lemon and orange zest and butter. Continue beat the mixture and add the flour in parts until incorporated. And the orange juice and milk. The mixture should be silky and watery.
Beat the egg whites with the remaining sugar on high-speed. When they get thick, add them in parts to the egg yolk mixture using spatula. Don’t overdo it, the air has to stay in the eggs. Transfer the mixture to the baking-thin and sprinkle with flaked almonds.
Bake in the preheated oven for 1 h or until the top of the cake becomes golden. Switch off the oven and leave the cake to cool down. Take the cake from the oven and from the baking thin and let it cool completely. You can sprinkle some dusted sugar on top (optional). Enjoy!