Orange Cake

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  •           9    Eggs
  •    450 g    Sugar
  •           1    Vanilla Sugar
  •  Zest of    1 Lemon
  •  Zest of    2 Oranges
  •    250 g    Flour
  •    150 g    Cornstarch
  •      14 g    Baking Powder
  •      50 g    Unsalted Butter, melted
  •  200 ml    Orange Juice, freshly squeezed (3-4 oranges)
  • Juice of    1 Lemon

For the Glaze:

  •    250 g    Confectioners Sugar
  •     3 tbs    Orange Juice
  •     1 tbs    Lemon Juice


Combine eggs, sugar und vanilla sugar and beat till frothy.
Stir in orange-and lemon zests.
Blend flour, starch and baking powder together and gently fold into the egg mixture.
Lastly add the cooled down melted butter
Butter a 10½ inch spring form and coat it with breadcrumbs.
Pour in the batter and bake at 350˚F for 60 minutes.
Check with wooden toothpick to see if it is done.
Remove the cake from the form and carefully pierce the top multiple times with a skewer.
Spoon the orange/lemon juice mix over the top and let soak in.
Stir together the glaze ingredients and brush over the cake after it cools.
Decorate with jellied orange candy (optional).

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