Orange Cake with Syrup

Ingredients

• 200 ml Orange juice (For the batter, preferably freshly squeezed)
• 120 ml Oil (For the batter)
• 3 Eggs
• 1 xícara Sugar (200 ml cup; for the batter)
• 2 xícaras All-purpose flour (200 ml cups)
• Salt (1 pinch)
• 1 tampinha Baking powder (The capful measure is not specified; use approximately 5 g)
• Orange zest (To taste; use some in the batter and reserve more for finishing)
• Oil or butter (For thoroughly greasing the pan)
• 200 ml Orange juice (For the syrup)
• 4 colheres de sopa Sugar (For the syrup)

Steps

1. 1

   Preheat the oven to 190 °C while preparing the batter. Thoroughly grease a 22 × 8 cm round pan, making sure the bottom and sides are coated to facilitate unmolding.

2. 2

   Place the 200 ml of orange juice, eggs, oil, sugar, and pinch of salt in a blender.

3. 3

   Blend for about 2 minutes, or until the sugar has dissolved well and the mixture is smooth.

4. 4

   Add the all-purpose flour and blend only until combined. If necessary, turn off the appliance and help incorporate the flour with a spatula.

5. 5

   Add the baking powder and some of the orange zest. Blend briefly, just until incorporated, without overmixing the batter.

6. 6

   Pour the batter into the greased pan and place it in the preheated oven at 190 °C. Bake for 35 to 40 minutes, until the cake has risen, is golden brown, and a toothpick inserted into the center comes out clean.

7. 7

   While the cake is baking, prepare the syrup: place the 200 ml of orange juice and the 4 tbsp of sugar in a saucepan.

8. 8

   Bring the saucepan to a boil and simmer for 5 minutes. Remove from the heat and set the hot syrup aside.

9. 9

   Remove the baked cake from the oven and pour the hot syrup over the still-hot cake, distributing it over the entire surface. Wait 5 minutes for the syrup to soak in and set.

10. 10

    Unmold carefully. Alternatively, let the cake cool slightly, unmold it first, and then pour the syrup over the top.

11. 11

    Finish with more orange zest before serving.

Notes

The author notes that the cake does not contain milk. To make unmolding easier, let the cake rest for a few minutes, especially if the syrup was added while it was still in the pan. The specified pan is a 22 × 8 cm round pan, and the cup used has a capacity of 200 ml.

Nutrition per serving

• dessert
• cake
• orange
• blender
• baked
• vegetarian
• dairy-free
• afternoon snack