Zesty Orange Crown Cake
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Ingredients:
Dry Ingredients:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
Wet Ingredients:
• 1/2 cup granulated sugar
• 1/4 cup fresh orange juice
• 1/4 cup vegetable oil (can substitute with melted butter)
• 2 large eggs (room temperature)
• 1 tbsp orange zest (from about 2 oranges)
• 1 tsp vanilla extract
Toppings:
• Powdered sugar (for dusting)
• Fresh tangerines or clementines (peeled and segmented)
Equipment Needed:
• Cake ring pan or bundt pan
• Electric mixer or whisk
• Sifter
• Zester or fine grater
Instructions:
1. Preheat the oven to 350°F (175°C). Grease your cake ring pan and lightly dust it with flour, shaking off the excess.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Wet Ingredients: In a large mixing bowl, combine the sugar and orange zest. Rub the zest into the sugar using your fingers until fragrant. This helps release the orange oils. Add in the eggs and whisk until light and fluffy. Gradually mix in the oil, orange juice, and vanilla extract.
4. Combine: Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stir until just combined.
5. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Decorate: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a cooling rack. Dust with powdered sugar and arrange the tangerine segments on top to resemble a crown.
7. Serve: Slice and serve! This cake pairs wonderfully with tea or coffee.
FAQs:
1. Can I use tangerines for both the juice and the garnish?
Absolutely! Tangerine juice can be a great substitute for orange juice in this recipe, adding even more of that citrusy punch.
2. Can I substitute the sugar with a healthier alternative?
Yes, you can use honey or maple syrup, but it may slightly alter the texture. Coconut sugar is another great option that maintains the cake’s structure.
3. How can I make the cake more moist?
If you prefer a moister cake, you can add 1/4 cup of sour cream or Greek yogurt to the wet ingredients.
4. Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag. It will last for up to 3 months. Thaw overnight in the fridge before serving.
5. What other garnishes can I use besides tangerines?
Fresh berries, candied orange slices, or even edible flowers would make for a beautiful garnish. You can also drizzle the cake with a light orange glaze for extra sweetness.
6. How do I prevent the cake from sticking to the pan?
Make sure to grease the pan thoroughly and dust it lightly with flour. Using a non-stick bundt or cake ring pan also helps.
Nutritional Value (per serving, based on 8 servings):
• Calories: 220
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 40mg
• Sodium: 200mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g
• Vitamin C: 15% of Daily Value
• Calcium: 6% of Daily Value
• Iron: 8% of Daily Value