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Robin Ward

Caramelized Orange Cake

A moist cake bursting with vibrant orange flavor, featuring a layer of caramelized orange slices baked into a tender, moist crumb. Topped with a glossy orange glaze, this dessert perfectly balances sweet and tangy flavors. Simple to prepare, it can be enjoyed warm or cold, whether as breakfast, a dessert, or a snack.
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Prep Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 11 (150g) Tbsp unsalted butter, plus 2 teaspoons for the loaf pan
  • 2 Tbsp raw sugar, such as turbinado or Demerara
  • 2-3 medium oranges, preferably organic, scrubbed (Have a third orange on hand in case the oranges are not very juicy.)
  • ½ (100g) cup granulated sugar
  • 1 large eggs
  • 1 (120g) cup cake or all-purpose flour
  • 1 tsp baking powder
  • pinch fine sea salt
For the orange syrup:
  • juice of 1 medium orange (Plus, a tad bit more if needed.)
  • ¼ (25g) cup confectioners' sugar

Equipment

  • 1 5-by-9-inch loaf pan or similar

Method
 

For the cake:
  1. Preheat the oven to 400℉ (200℃). Grease a 5-by-9-inch (12 by 23 cm) loaf pan with the 2 teaspoons butter and sprinkle the bottom with the raw sugar.
  2. Cut 4 horizontal slices about ⅛-inch (3 mm) thick from one of the oranges, then cut these in half. Arrange the orange slices in the bottom of the loaf pan, without overlapping them. Place in the oven and bake for 10 to 15 minutes, until the oranges are caramelized.
  3. Meanwhile, melt the remaining butter in a saucepan or in the microwave and transfer to a medium bowl. Add the granulated sugar and whisk until the mixture is smooth. Zest and juice the second orange (you should have about 1 tablespoon zest and ⅓ cup/80ml juice) and add this to the butter-sugar mixture, then whisk in the eggs one by one.
  4. Sift the flour, baking powder, and salt into the bowl and stir with a rubber spatula until you have a smooth batter (be careful not to overmix).
  5. Pour the batter over the oranges and bake for 10 minutes (the cake will not be very tall at this point, which is fine). Lower the oven temperature to 350℉ (180℃) and bake for another 15 to 20 minutes, until the cake is browned on top and a toothpick inserted in the center comes out clean. Remove from the oven.
  6. Let the cake cool for 10 minutes, then run a knife around the sides and turn it out onto a rack. If the cake sticks to the pan, you can warm the bottom of the pan slightly on the stovetop to melt, the orange caramel.
To soak the cake:
  1. While the cake is still warm, mix the orange juice with the confectioner's sugar in a small bowl, stirring until the sugar has dissolved.
  2. Place a plate over the cake and flip it so that the orange slices are on the bottom. Use a toothpick or skewer to poke holes about 1 inch (2.5 cm) apart in the cake, then pour the syrup over top. Let stand for at least 1 hour.
  3. Before serving, carefully flip the cake onto a separate plate so that the orange slices are on top. Slice and serve. Store any leftover cake covered in the refrigerator, and allow it to come to room temperature before serving. However, it also tastes wonderful when served cold.

Notes

For best results, I recommend using a standard 8.5 x 4.5-inch loaf pan for this recipe.