Orange Cake

This winter season, I made a good use of oranges by making this orange cake a number of times. This cake! I usually go for chocolatey desserts, but we had oranges all around and I decided to try out this moist cake. It’s crazy good. 

This cake didn't last long in the house every time I made it. It was filled with orange flavor and I just love how moist it was. All my family members absolutely loved it too. 

I first made this cake for my nephew's 4th birthday and then just kept repeating the same recipe for birthday cakes, loaf cakes, or any occasion. 

The happiness on his face... priceless :D

It is now one of my favorite cakes because I love the simplicity of the flavors. This sponge is deliciously moist and fluffy; perfect as a tea-time treat. 

Conveniently, the cake can be made in advance and, as with most flavored cakes, improves a little over a day or two. You can store this cake in an airtight container for up to 5 days. 

INGREDIENTS:

For the cake:

• 1 cup sugar
• 1 cup butter
• zest of 1 orange
• 3 eggs
• 1 1/2 cups flour
• 1/2 cup yogurt
• 1/2 teaspoon baking powder

For the syrup:

• 1/2 cup water
• 1/4 cup orange juice
• 1 tablespoon sugar
• 2 teaspoons orange zest

METHOD:

• Preheat the oven to 190 °C. Grease and line your baking pan(s).
• Using an electric mixer, cream the butter and sugar along with the zest for 3 minutes. Add the eggs, one at a time, ensuring that each is fully incorporated before the next addition. Continue to whip until the mixture is light and fluffy.
• In a separate bowl, sift together the flour and baking powder.
• Add the flour to the creamed butter and sugar in 3 parts. Lastly, Add the yogurt and mix well. Be careful, do not overmix!
• Pour batter into the prepared cake pans and bake in the preheated oven for 30-35 minutes.
• While the cake bakes, mix together in a small pan the orange juice, water, orange zest and sugar. Bring the mixture to a boil and set aside. When the cake is done, set the pan on a rack to cool for 5 minutes. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour the syrup over the cake and let stand for 1 hour before removing the cake from the pan.