Yield: one 9- x 13-inch cake
Recipe: 164/200
“Back to Baking”, pp. 131
I actually made this recipe several months ago but somehow forgot to finish writing it up and post it. As a result my memory of this cake is a bit vague, but I do remember that it was very enjoyable to make and tasted amazing. Many steps, but none of them too complicated and the cake came together nicely. Looking back at the pictures I probably overbaked by a few minutes, but the cake was still moist. I wasn’t too sure I would like it as I typically don’t seek out orange-based desserts, but this one was really delicious! If I recall correctly, my husband and I destroyed the pan in a few days and did not share with others. Definitely goes well with a nice cup of tea, I recommend it!
Ingredient for cake:- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 teaspoons finely grated orange zest
- 3 eggs, at room temperature and separated
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup durum semolina
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup milk, at room temperature
- ¾ cup sugar
- ⅓ cup orange juice
- ⅓ cup lemon juice
- 3 tablespoons water
- 2 teaspoons finely grated orange zest
Directions:
- Preheat oven to 350°F. Grease a 9- x 13-inch cake pan.
- Beat the butter, ¾ cup of the sugar of the sugar and the orange zest until fluffy.
- Add the egg yolks and beat them in. Beat in the vanilla extract.
- In a separate bowl, sift the flour, semolina, baking powder, salt and cinnamon. Add this to the butter mixture and alternating with the milk, starting and ending with the flour and blending well after each addition.
- Whip the egg whites until foamy, then slowly pour in the remaining ¼ cup of sugar and whip until the whites hold a soft peak. Fold the whites into the cake batter and scrape the batter into the prepared pan.
- Bake for about 30 minutes, until a tootphpick inserted in the centre of the cake comes out clean. While the cake is baking, prepare the syrup.
- In a saucepot, bring the sugar, orange juice, lemon juice, water and orange zest up to a simmer, and cook just until the sugar fully dissolves. Set aside to cool to just above room temperature.
- Ten minutes after the care is pulled from the oven, slowly pour the cooled syrup over the entire surface of the cake and let it soak in. Cool the cake completely before cutting into squares and serving. The cake can be stored in the refrigerator for up to 3 days.
Happy baking!
Valerie
Valerie 