This Moist and Soft Orange Cake is a citrus lover's dream, combining the fresh zest and juice of oranges with rich cream to create a cake that’s incredibly tender and flavorful. Baked to perfection, it’s then soaked in a warm orange syrup, enhancing the cake's natural sweetness and adding extra moisture. To top it all off, the cake is decorated with a fluffy, toasted meringue, fresh orange segments, and mint leaves, making it as beautiful as it is delicious. Perfect for any occasion, this cake is a showstopper that will impress your guests and delight your taste buds.
Why You’ll Love This: You’ll love this cake for its incredibly moist texture and vibrant orange flavor. The combination of orange zest, juice, and cream creates a rich, tender crumb that melts in your mouth. The addition of the sweet orange syrup adds an extra layer of flavor and keeps the cake moist for days. The fluffy meringue topping adds a touch of elegance and a delightful contrast in texture, making this cake both visually stunning and delicious. Whether you’re serving it at a special occasion or enjoying it as a treat, this cake is sure to be a hit.
Perfect Occasion: This Moist Orange Cake is perfect for any special occasion, such as birthdays, holidays, or family gatherings. Its bright, citrusy flavor makes it a great choice for spring and summer events, but it’s also a lovely way to bring some sunshine to your table in the colder months. The meringue topping adds a festive touch, making it an excellent centerpiece for any celebration. This cake also makes a wonderful gift, especially when you want to share a homemade treat that’s both delicious and beautiful.
Decoration Tips: For a stunning presentation, pipe or spread the meringue generously over the top of the cake, then use a kitchen torch to lightly toast the meringue until it’s golden brown. Add a few orange segments and fresh mint leaves on top for a pop of color and freshness. You can also sprinkle some additional orange zest over the meringue for extra citrus flavor. Serve the cake on a decorative cake stand or platter to highlight its beautiful appearance.
Ingredients:
For the Cake:
- 180 g sugar
- Zest of 1 orange
- 4 eggs
- 200 ml cream
- Splash of vanilla extract
- 250 g self-raising flour (or 250 g all-purpose flour + 2 tsp baking powder + a pinch of salt)
- Juice of 1 orange
For the Orange Syrup:
- 100 ml orange juice
- 2 tbsp sugar
For the Meringue:
- 60 g egg whites (about 2 large egg whites)
- 120 g sugar
- Water to cover the sugar in the saucepan
- Prepare the Cake Batter: In a large mixing bowl, combine the sugar, orange zest, and eggs. Beat the mixture for a few minutes until it becomes light and frothy. This will help incorporate air into the batter, making the cake light and fluffy. Next, add the cream and a splash of vanilla extract, continuing to mix until fully combined.
- Add the Dry Ingredients and Orange Juice: Gradually add the self-raising flour (or the all-purpose flour mixed with baking powder and salt) to the wet mixture, alternating with the freshly squeezed orange juice. Start with a portion of the flour, then add a portion of the juice, and repeat until both are fully incorporated. The batter should be smooth and slightly thick.
- Bake the Cake: Preheat your oven to 170°C (340°F). Grease and flour a 22-24 cm long loaf pan to prevent sticking. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and fully set in the center.
- Prepare the Orange Syrup: While the cake is baking, make the orange syrup by combining 100 ml of orange juice and 2 tablespoons of sugar in a small saucepan. Bring the mixture to a boil and let it simmer for a few minutes until the sugar is fully dissolved and the syrup thickens slightly. This syrup will add moisture and extra orange flavor to the cake.
- Soak the Cake: Once the cake is baked, remove it from the oven and, while it’s still warm, pour the hot orange syrup over it. Allow the syrup to soak into the cake completely, enhancing its flavor and keeping it moist. Let the cake cool in the pan while you prepare the meringue.
- Make the Meringue: In a small saucepan, combine the sugar with just enough water to cover it. Heat the mixture over medium heat until it reaches 118°C (245°F) on a candy thermometer. While the syrup is heating, beat the egg whites in a clean bowl until they form stiff peaks. Once the syrup reaches the correct temperature, slowly pour it over the beaten egg whites while continuing to beat on high speed. Continue beating until the meringue is thick, glossy, and has cooled to room temperature.
- Decorate the Cake: Once the cake has cooled completely, spread or pipe the meringue over the top. Use a kitchen torch to lightly toast the meringue until it’s golden brown. For added decoration, garnish the cake with orange segments and fresh mint leaves. The toasted meringue adds a beautiful, festive touch that makes this cake a showstopper.
Enjoy: Savor the rich, moist flavor of this Orange Cake, enhanced by a sweet orange syrup and topped with a fluffy, toasted meringue—an indulgent treat that’s perfect for any occasion!