I simply can’t resist anything with orange flavour, I just love it. Whenever a box of assorted chocolates are around, I’m always looking for the orange flavoured ones first. If you too enjoy the light and fresh taste of oranges, you will love this orange glazed cake.
For the past couple years, my lovely mother in law has given me a subscription to Fine Cooking Magazine, and we often are sharing our favourite recipes from them with each other. I was reading through a recent copy and found a orange glazed cake recipe inside, which I knew I just had to make. I followed the recipe but instead substituted in rice milk to make it a dairy free dessert. The simplicity of the cake goes well with a cup of coffee or tea, and is very light so there is always room for a piece after dinner.
This orange glazed cake is great for any occasion as a snack or as a dessert. Don’t miss out, give this tasty cake a try!
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- 8 oz. (1 cup) unsalted butter, softened; more for the pan
- 12 oz. (scant 3 cups) unbleached cake flour
- 2-1/2 tsp. baking powder
- ¾ tsp. table salt
- 1-1/2 cups granulated sugar
- 1 Tbs. finely grated orange zest
- 1 tsp. finely grated lemon zest (from 1 lemon)
- 3 large eggs
- ¼ tsp. pure vanilla extract
- ½ cup milk (or milk substitute)
- ⅓ cup fresh orange juice
- ¼ cup fresh orange juice
- ¼ cup packed dark brown sugar
- 1 Tbs. orange marmalade
- Position a rack in the center of the oven and heat to 350°F. Butter the bottom and sides of a 9-inch springform pan. In a small bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and orange and lemon zests on medium speed, scraping down the sides of the bowl as needed, until light and creamy, about 2 minutes. Add the eggs one at a time, beating after each addition just to combine. Add the vanilla, and beat briefly to combine.
- In three additions and alternating with the milk and orange juice, add the dry ingredients, beating on medium speed after each addition and scraping down the sides of the bowl as needed. Pour the batter into the prepared pan, tap the pan on the counter a couple of times to remove air bubbles, and smooth the surface with a spatula.
- Bake until the cake is just set in the center and golden brown, 40 to 45 minutes. (A toothpick in the inserted in the center of the cake may have a few crumbs clinging to it.) Check the cake during the last 10 minutes of baking; if it’s browning too much, tent it loosely with aluminum foil. Let the cake cool in the pan for 10 minutes, then slide a knife around the edge to release the cake, if necessary. Remove the side of the pan, and using a large cake spatula, transfer the cake from the pan to a cooling rack. Let cool.
- Poke holes all over the cake with a toothpick in ¾-inch intervals.
- Combine the juice, sugar, and marmalade in a small saucepan over medium heat. Bring to a simmer, lower the heat to low, and whisk often until syrupy, about 10 minutes. Brush the glaze onto the cake, letting some drip down the sides.