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RECIPE: https://www.cookingwithalia.com/orange-cake/
INGREDIENTS:
For the Cake:
400 grams (3 1/4 cup) Farine Fleur Moony
2 Tablespoons baking powder
1 finely grated orange zest
225 grams (2/3 cups) granulated sugar
5 medium eggs
240 milliliters (1 cup) orange juice
1 tablespoon vanilla sugar
1 pinch of salt
150 milliliters (1 cup) vegetable oil
For the Syrup:
150 milliliters (1 1/4 cup) orange juice
40 grams (1/3 cup) granulated sugar
1 teaspoon cornstarch
DIRECTIONS:
Step 1: Preparing the cake
1- In a large bowl, add the eggs, sugar, vanilla sugar, salt, and mix well using an electric egg beater for 5 minutes until light yellow and creamy.
2- Add the vegetable oil and continue beating on high speed until well combined.
3- Add the orange zest, the orange juice, and continue mixing until well incorporated.
4- Add the flour and the sifted baking powder little by little to the eggs mixture and mix for 1 minute until the cake batter becomes smooth and homogeneous.
5- Pour the orange cake batter in a round bundt mold (22 cm x 9 cm) greased with butter and dusted with flour until it fills up the 3/4.
6- In a preheated oven at 180°C (356°F) Bake the orange cake for 45 minutes until golden brown. Insert a toothpick in the center of the cake, it should come out dry.
Step 2: Preparing the syrup
7- In a small saucepan over low heat, combine the orange juice, cornstarch, sugar, and cook for 3 minutes until the sugar dissolves.
8- Increase the heat to medium-high and continue cooking for 5 minutes, stirring from time to time with a spatula until the orange mixture becomes syrupy.
9- Pour the hot syrup with a spoon on the warm cake.
10- Allow the orange cake to cool at room temperature for about 30 minutes before serving.
