Best 5 Florences Orange Cake Recipes

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**Savor the Delightful Symphony of Flavors: Florence's Orange Cake and Additional Citrusy Treats**

Indulge in a culinary journey as we embark on a tantalizing voyage into the world of citrus-infused desserts, beginning with Florence's Orange Cake. This classic Italian delight captivates the senses with its moist and fluffy texture, infused with the vibrant essence of sun-kissed oranges. Each bite is a harmonious blend of citrusy sweetness and delicate crumb, complemented by a delightful orange glaze that adds an extra layer of flavor and visual appeal. Alongside this iconic delicacy, our article presents a collection of delectable recipes featuring the refreshing zest and tang of various citrus fruits. From the zesty zing of Lemon Poppy Seed Muffins to the aromatic embrace of Orange Cardamom Loaf, each recipe promises a unique symphony of flavors. Prepare to tantalize your taste buds and embark on a refreshing adventure with these citrus-inspired culinary creations.

Here are our top 5 tried and tested recipes!

ORANGE CAKE



Orange Cake image

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

Provided by judith

Number Of Ingredients 8

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
  • In a medium bowl whisk together flour and baking powder. Set aside.
  • In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
  • Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
  • Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

ORANGE CAKE



Orange Cake image

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 (8-inch) cake; 4 to 6 servings

Number Of Ingredients 12

3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Steps:

  • Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
  • Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
  • Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
  • Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
  • In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
  • Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

AUNT VERNA'S ORANGE CAKE



Aunt Verna's Orange Cake image

Provided by Alton Brown

Categories     dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup orange blossom honey
4 large eggs
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch baking soda
Butter, for greasing

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

ORANGE ALMOND CAKE



Orange Almond Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup flour
1/2 teaspoon baking powder
2 eggs
3/4 cup plus 2 tablespoons sugar
5 tablespoons orange juice
1/3 cup light olive oil
3/4 cup finely ground blanched almonds
1 tablespoon grated orange peel
1 tablespoon orange-flavored liqueur such as Cointreau

Steps:

  • Preheat oven to 350 degrees. Grease and flour an eight-inch round cake pan.
  • Sift the flour and baking powder together and set aside. Beat the eggs until light, then gradually beat in all but two tablespoons of the sugar until light and fluffy. Beat in three tablespoons of the orange juice, then gradually beat in the olive oil. Stir in the ground almonds and the orange peel, then lightly stir in the flour mixture. Spread the batter in the prepared pan.
  • Bake 35 to 40 minutes, until the cake is golden and a cake tester comes out clean. Remove from oven.
  • Dissolve the remaining sugar in the remaining orange juice and orange liqueur in a small saucepan. Bring to a simmer and cook about two minutes, until the mixture turns syrupy. Brush this glaze over the hot cake and allow to cool about one hour. Remove the cake from the pan and serve.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 19 grams, Carbohydrate 42 grams, Fat 23 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 55 milligrams, Sugar 31 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and avoid scrambling to find things while you're in the middle of the recipe.
  • Use Fresh Oranges: The fresher the oranges, the better the cake will taste. If possible, use organic oranges for the best flavor. Be sure to use the zest of the oranges as well as the juice to get the maximum flavor.
  • Don't Overmix the Batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Use a Bundt Pan: A Bundt pan is the best pan to use for this cake because it allows the hot air to circulate evenly, resulting in a perfectly cooked cake.
  • Let the Cake Cool Completely: Before you glaze or frost the cake, let it cool completely. This will help the cake to set and make it easier to handle.

Conclusion:

This moist, flavorful cake is the perfect dessert for any occasion. The orange glaze adds a delicious sweetness and citrusy flavor that is sure to please everyone. Whether you're serving it for a special occasion or just as a weekend treat, this cake is sure to be a hit. So, preheat your oven and get ready to bake this delicious treat!

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