The Irresistible 10-Minute Orange Cake That Melts in Your Mouth
Ingredients
For the Cake:
- 3 large eggs
- A pinch of salt
- 200g sugar (7 oz, approx. 1 cup)
- 60ml vegetable oil (2 fl oz, approx. 1/4 cup)
- 150ml fresh orange juice (5 fl oz, juice of 1 large orange)
- Zest of 1 large orange
- 220g all-purpose flour (7.8 oz, approx. 1 3/4 cups)
- 1 teaspoon baking powder
For Finishing:
- Honey (for drizzling)
- Coconut flakes (for topping)
Instructions
Preparation:
- Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures that the oven reaches the right temperature by the time your cake is ready to bake.
- Prepare the Cake Tin: Grease and flour a cake tin to prevent the cake from sticking. A 24 cm (9.5-inch) round or square tin works well for this recipe. Ensure that every part of the pan is coated, including the corners, to make it easier to remove the cake later.
Making the Cake Batter:
- Beat the Eggs and Salt: In a large mixing bowl, crack the eggs and add a pinch of salt. Using a hand mixer or a stand mixer, beat the eggs on medium speed until they become foamy and pale. This process usually takes about 3-4 minutes and is key to achieving a light, airy texture in your cake.
- Incorporate the Sugar: Gradually add the sugar to the eggs, continuing to beat on medium-high speed. Add the sugar in small increments to ensure it fully dissolves, which helps maintain the airy texture of the batter. Beat until the mixture is thick and creamy, and the sugar is completely dissolved.
- Add the Oil: Slowly drizzle in the vegetable oil while continuing to beat the mixture. The oil helps to keep the cake moist and adds a subtle richness. Mix until the oil is fully incorporated and the batter is smooth.
- Mix in the Orange Juice and Zest: Pour in the fresh orange juice and add the orange zest to the batter. The zest adds an intense burst of citrus flavor, while the juice ensures that the cake is moist. Mix until the juice and zest are evenly distributed throughout the batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Sifting helps to aerate the flour and ensures that the baking powder is evenly distributed, which is crucial for a uniform rise.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding them in gently with a spatula or mixing on low speed. Be careful not to overmix, as this can cause the cake to become dense. Mix just until the flour is fully incorporated and the batter is smooth.
Baking the Cake:
- Transfer to the Pan: Pour the batter into the prepared cake tin, using a spatula to spread it evenly and smooth the top. The batter should be level to ensure even baking.
- Bake: Place the cake tin in the preheated oven and bake for 35-40 minutes. Avoid opening the oven door during the first 30 minutes to prevent the cake from collapsing. The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting period allows the cake to set slightly, making it easier to remove from the pan. After 10 minutes, turn the cake out onto a wire rack to cool completely. Cooling the cake on a rack prevents the bottom from becoming soggy and ensures even cooling.
Finishing Touches:
- Drizzle with Honey: Once the cake has cooled, place it on a serving platter. Drizzle honey generously over the top, allowing it to seep into the cake. The honey not only adds sweetness but also enhances the moist texture of the cake.
- Sprinkle with Coconut Flakes: Finish by sprinkling a layer of coconut flakes over the honey-drizzled cake. The coconut adds a delightful crunch and a hint of tropical flavor that complements the citrusy notes of the orange.
Serving Suggestions
This Irresistible 10-Minute Orange Cake is perfect for any occasion, whether you’re serving it as a dessert after a meal or as a sweet treat with afternoon tea. For an extra touch of decadence, you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cake is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days.
Nutrition Information
- Serving Size: 1 slice (based on 8 servings)
- Calories: Approximately 290 kcal
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 100mg
- Total Carbohydrates: 43g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 4g
Conclusion
This quick and easy 10-Minute Orange Cake is a true showstopper, boasting a perfect balance of sweet and citrus flavors, with a moist, tender crumb that melts in your mouth. The honey and coconut topping adds a unique touch that elevates this simple cake to a whole new level. Whether you’re baking for yourself or entertaining guests, this cake is sure to impress and leave everyone asking for seconds!