Orange Cake with Syrup
Translated from Portuguese, the language of the reel.
Queila Assunção cooked this in an Instagram reel, in Portuguese. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Sara R on SeeMeCook
Fluffy orange cake prepared in a blender and finished with a hot syrup made from orange juice and sugar. Orange zest adds an intense citrus aroma and flavor.
- Time
- 65 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Massa
- 200 g
- 110 g
- 150 g
- 200 g
- 240 g
- 5 g
Calda
- 200 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 1.18 kg before cooking, which is about 120 g per serving.
Steps
Preheat the oven to 190 °C (375 °F) while preparing the batter. Thoroughly grease a 22 × 8 cm round pan, making sure the bottom and sides are coated to facilitate unmolding.
Place the 200 ml of orange juice, eggs, oil, sugar, and pinch of salt in a blender.
Blend for about 2 minutes, or until the sugar has dissolved well and the mixture is smooth.
Add the all-purpose flour and blend only until combined. If necessary, turn off the appliance and help incorporate the flour with a spatula.
Add the baking powder and some of the orange zest. Blend briefly, just until incorporated, without overmixing the batter.
Pour the batter into the greased pan and place it in the preheated oven at 190 °C (375 °F). Bake for 35 to 40 minutes, until the cake has risen, is golden brown, and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup: place the 200 ml of orange juice and the 4 tbsp of sugar in a saucepan.
Bring the saucepan to a boil and simmer for 5 minutes. Remove from the heat and set the hot syrup aside.
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.
Unmold carefully. Alternatively, let the cake cool slightly, unmold it first, and then pour the syrup over the top.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 321
- Protein
- 5 g
- Carbs
- 48 g
- Fat
- 13 g
- Fiber
- 1 g
Where the calories come from
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