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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This orange cake is a vibrant treat with a glossy syrup finish. The zest from fresh oranges infuses the batter with a fragrant citrus aroma, while the syrup-soaked orange slices add a translucent, caramelized touch. The batter is kept airy by whisking gently, and the cake is flipped warm to lock in the syrup's shine. Perfectly balanced with hints of vanilla and orange blossom, this cake is a citrus lover's dream.
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Heat sugar with water in a pan until hot.
Add thinly sliced oranges and cook until the rind becomes translucent.
Rub sugar with orange zest in a bowl until fragrant and slightly tinted.
Add eggs and whisk until light and airy.
Mix in vanilla and orange blossom, then add oil and orange juice.
Gradually add flour, baking powder, and salt in batches, whisking gently to keep the batter airy.
Arrange the cooked oranges in a 25cm round pan and press lightly.
Pour the batter over the arranged oranges.
Bake at 180°C for 40–50 minutes.
Flip the cake while still warm and brush with the leftover syrup for a glossy finish.
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Use room temperature eggs to ensure the batter mixes evenly.
Whisk gently when adding dry ingredients to maintain the airy texture of the batter.
Press the orange slices lightly in the pan to prevent them from floating while baking.
Can I use store-bought orange juice?
Yes, but fresh orange juice will give a more vibrant flavor.
What can I substitute for orange blossom?
You can use an equal amount of almond extract or omit it entirely.
How do I know the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is ready.
Can I use a different pan size?
Yes, but adjust the baking time accordingly and ensure the batter is evenly spread.
How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
