Cake à l’Orange is a delightful, light, and aromatic French cake that’s perfect for any occasion. It’s a wonderfully simple cake infused with the fresh, zesty flavor of oranges, making it bright and refreshing. It’s often made with both orange zest and orange juice, which gives it that perfect balance of sweetness and citrusy tang. Here’s a classic recipe for Cake à l’Orange that’s sure to impress!
Cake à l’Orange (French Orange Cake)
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) fresh orange juice (about 1-2 oranges)
- Zest of 1 large orange (for a fragrant citrus kick)
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (whole milk or a plant-based milk works fine)
- 1 tablespoon orange liqueur (optional, like Grand Marnier or Cointreau, for extra flavor)
For the Glaze:
- 1/4 cup (60ml) fresh orange juice
- 1/2 cup (60g) powdered sugar
- Optional: Zest of 1/2 orange (for extra citrusy touch)
Instructions:
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Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan (9×5 inches) or a round cake pan, or line it with parchment paper.
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Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
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Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or a stand mixer until light and fluffy, about 3-4 minutes.
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Add the Eggs:
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
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Add the Wet Ingredients:
- Stir in the orange zest, fresh orange juice, vanilla extract, and orange liqueur (if using).
- Mix until combined.
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Incorporate the Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Start and finish with the dry ingredients. Stir gently after each addition, being careful not to overmix.
- The batter should be thick but smooth.
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Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- The cake will be golden brown on top, and a gentle spring back when lightly touched.
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Prepare the Orange Glaze:
- While the cake is baking, whisk together the orange juice and powdered sugar in a small bowl until smooth.
- If you want a more intense citrus flavor, you can add a little extra zest to the glaze.
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Cool and Glaze the Cake:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- Once the cake is completely cool, drizzle the orange glaze over the top. The glaze will soak into the cake, giving it a sweet citrusy finish.
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Serve:
- Slice and serve the cake as a delicious treat with a cup of tea or coffee, or even as a light dessert.
Tips for a Perfect Cake à l’Orange:
- For extra orange flavor: You can add a few tablespoons of orange liqueur (like Grand Marnier) to the batter. This gives the cake a lovely depth of flavor.
- Use fresh juice and zest: Fresh orange juice and zest are key to making this cake bright and flavorful.
- Storage: This cake keeps well at room temperature for 3-4 days. For longer storage, wrap it tightly and refrigerate for up to a week. It also freezes well.
- Serve with whipped cream or ice cream: For an indulgent touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Why You’ll Love Cake à l’Orange:
- It’s incredibly moist and aromatic with the natural sweetness of the orange.
- The glaze adds a beautiful citrusy sheen that makes the cake even more irresistible.
- Simple ingredients and easy to make with minimal fuss.
This Cake à l’Orange is a perfect dessert for any occasion, from afternoon tea to a light and refreshing finish after a dinner party. Enjoy the bright flavors, and let me know how it turns out!