For me the winter is the citrus season. And oranges, in particular, are my favorite winter fruit.
In the beginning of December I decided to get ready for the holiday baking season, and made some candied oranges. The quantity however went a little off, and I ended up with two big jars. In the same time, the plans for making a lot of fruit cakes failed, and here I am with quite some leftover candied oranges.
This is one way to use them.
This cake is very good, because it uses only ingredients, that one usually has in the pantry at all times and it makes a wonderful fragrant cake, which is ideal for breakfast, coffee or just something to grab, while waiting for dinner
You could substitute oranges with cranberries, or nuts, if you like, but for me the orange flavor is perfect.
Here is the recipe:
- 1/2 cup + 1 tablespoon (130 grams) of butter, room temperature;
- 1 2/3 cups (200 gr.) of powder sugar
- 3 eggs, separated, room temperature
- 1 teaspoon of vanilla extracts
- 1 2/3 cups (200 gr.) of all purpose flour
- 1 ½ teaspoons (8 grams) of baking powder
- 1 cup ( 250 gr.) of plain yogurt, room temperature
- 1 cup (100 gr.) of candied orange peal
1. Prepare a bundt pan – butter the sides and sprinkle with flour. Preheat oven to 180° C (350° F).
2. Place the butter and sugar in a large bowl and start creaming together using a mixer, begin on low speed until the sugar is mixed with the butter and then gradually increase the speed to medium high. Beat until the mixture is white and fluffy.
3. Add the egg yolks to the butter mixture, one by one, mixing well after each one.
4. Add the vanilla extract.
5. In a separate bowl mix the flour and baking powder, to ensure that the baking powder is equally distributed and the cake will rise properly.
6. Add the flour to the mixture on three additions, alternating with the yogurt, beginning and finishing with the flour. Mix on low speed after each addition until just combined.
7. Finally fold the candied orange peel into the batter.
8. Place into the prepared pan and bake for 40-50 minutes, until a toothpick inserted into the center of the cake stays clean.
9. After the cake is baked, take it out of the oven and let it cool in the pan for 15 minutes, after that, transfer it to a wire rack to cool completely. Pour the orange glaze over the cake and leave it uncovered until the glaze is dry.
- 2/3 cups (80 grams) of powder sugar
- 2 tablespoons of orange juice
1. Whisk the sugar and juice until smooth.