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Easy Orange Cake(recipe and pic)

 
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Gina
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Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Thu Jul 07, 2005 4:13 pm    Post subject: Easy Orange Cake(recipe and pic) Reply with quote



Ingredients:
250g self raising flour
180ml orange juice(I used Fruit Tree brand)
150g sugar
125g butter
2 eggs
icing sugar for dusting on top(optional)
mandarin orange(for decoration, optional)

Method:
1. Beat butter and sugar till creamy.
2. Add eggs, one at a time to beat.
3. Add juice and mix till well blended.
4. Fold in flour till well mixed.
5. Pour into cake pan.
6. Baked in preheated oven 180C for 40 mins.
7. Removed to cool completely before dusting with icing sugar and decorating with mandarin oranges.
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Gina

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Last edited by Gina on Tue Nov 04, 2008 8:35 pm; edited 1 time in total
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Rachael
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Joined: 25 Feb 2005
Posts: 13
Location: Singapore

PostPosted: Fri Jul 08, 2005 10:21 pm    Post subject: Reply with quote

i've just tried this cake. the texture is nice for me, a little moist. but i cannot taste the orange at all.. maybe cos i used the peel fresh brand.. for fruit tree, is the taste more mild or strong? my case, completely no orangy taste or fragrance haiz.z.
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Gina
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Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Jul 09, 2005 8:09 am    Post subject: Reply with quote

my auntie Esther told me that to have the fragrance, just add orange zest(the outer orange skin). About 1 orange. I have a teacake recipe shared here some time ago which uses fresh orange juice. that one was very evident that its an orange cake.

for this one, it does taste like orange cake but its not very fragrant too.
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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kwf
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Joined: 22 Nov 2007
Posts: 443
Location: Singapore

PostPosted: Tue Sep 30, 2008 1:05 pm    Post subject: Reply with quote

I use this as the cake base for ds's cake. Made it with freshly squeezed orange juice, absolutely yummy!


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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Mon Oct 06, 2008 2:42 pm    Post subject: Reply with quote

Fresh orange juice will definitely make the taste more heavenly. Can't wait to try this too!

Gina,
Is this cake dense ie buttercake texture? And if I want to change this into Orange Chocolate Cake, how much cocoa powder should I add?
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wink
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Joined: 20 Jul 2004
Posts: 183
Location: Simei, Singapore

PostPosted: Tue Nov 04, 2008 2:24 pm    Post subject: Reply with quote

My family loves this cake.
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wink
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Joined: 20 Jul 2004
Posts: 183
Location: Simei, Singapore

PostPosted: Tue Nov 04, 2008 2:34 pm    Post subject: Reply with quote

Reena wrote:
Fresh orange juice will definitely make the taste more heavenly. Can't wait to try this too!

Gina,
Is this cake dense ie buttercake texture? And if I want to change this into Orange Chocolate Cake, how much cocoa powder should I add?


This is a butter cake texture. For Orange Marble cake, I will scoop a little batter and add 2 tbsp of cocoa powder and mix well and create the marble look.
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Thu Dec 18, 2008 5:29 pm    Post subject: Reply with quote

Thanks Wink!

Anyone knows if I can replace orange with lemon juice? Prob too sour?
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luvzbaking
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Joined: 01 Jun 2008
Posts: 16
Location: Australia

PostPosted: Fri Dec 26, 2008 6:02 pm    Post subject: Reply with quote

For an amazing orange hit in butter cake, wash a whole orange, cover with water in a small pot, bring to boil and then turn fire down to simmer orange slowly for about 20-30 minutes. Cut cooked orange and remove the seeds. Then blend the whole thing and when cooled, use it in your cake. I usually use this in my basic pound/butter cake recipe. Anyone who has tasted cake made with this whole orange method will never bother with zesting or juicing an orange ever again.
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Last edited by luvzbaking on Mon Feb 28, 2011 1:55 pm; edited 2 times in total
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purplecow
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Joined: 12 Aug 2008
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PostPosted: Wed Dec 31, 2008 10:32 am    Post subject: Reply with quote

Whole Orange? Including the skin? hmmm...interesting.
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luvzbaking
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Joined: 01 Jun 2008
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PostPosted: Wed Dec 31, 2008 6:28 pm    Post subject: Reply with quote

Hi purplecow
Yep, the whole orange. Once it is boiled, it kinda starts to look almost translucent. After blending, the resulting pulp will be very thick, just add it to your cake with the eggs (before adding in flour). If you like orange cakes, try this, I'm sure you'll like it thumbs up .

I've got a Flourless Orange Cake recipe that also uses this method with the orange. That is a very nice cake too.
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Last edited by luvzbaking on Mon Feb 28, 2011 1:55 pm; edited 1 time in total
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purplecow
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Joined: 12 Aug 2008
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PostPosted: Thu Jan 01, 2009 11:15 pm    Post subject: Reply with quote

Thanks a lot for this tip. I'll try it. But won't a whole orange pulp make the mixture too liquid and result in a dense cake? Thanks!
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Fri Jan 02, 2009 10:11 am    Post subject: Reply with quote

I made this using luvzbaking suggestion. But I had to alter abit of the liquid. Came out just nice. Thanks for sharing luvzbaking Smile love
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luvzbaking
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Joined: 01 Jun 2008
Posts: 16
Location: Australia

PostPosted: Tue Jan 20, 2009 7:17 pm    Post subject: Reply with quote

I don't see why not. Just add about 2 tsps baking powder (not soda) to your cake flour.

I baked a double recipe of the Orange Pound Cake last week (one as a large cake in my bundt pan, and the rest as cupcakes). Actually took some pics thinking I can teach myself to post here but being the rotten cameraman that I am, only the pics of the boiled oranges taken in natural daylight turned out, the other one of the baked cakes looked over exposed so how? . I did take the finished cake pic under white flourescent light (it was at night) with the camera flash turned off and yet.... sigh. Next time but meanwhile, here are the oranges I used (had a few people asking about the size of the oranges I used as they were a bit sceptical that the cake will turn out too 'wet' - so I put a teaspoon with the oranges for scale Very Happy

These 2 oranges were boiled for nearly 30mins (thick skin) and when blended, made a very full metric cup of thick orange puree. I did not have to add any extra flour this time, the final mix consistency was just about right.


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Last edited by luvzbaking on Mon Feb 28, 2011 1:58 pm; edited 2 times in total
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Fri Jan 30, 2009 11:48 am    Post subject: Reply with quote

I finally baked this using luvzbaking's whole orange method but have to reduce the liquid accordingly. Taste great and kids love it!
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kelly
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Joined: 01 Nov 2004
Posts: 29

PostPosted: Tue Apr 28, 2009 9:20 pm    Post subject: Reply with quote

My son wants an orange cake, today is hubby's birthday, I baked this using whole blended orange, it is delicious, tastes so good !
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Butterann
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Joined: 20 Aug 2008
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PostPosted: Fri Jan 22, 2010 9:17 am    Post subject: Reply with quote

I bake orange cake using the same recipe twice but the texture is different on both occasions. The first time, the cake was dense. The second time, it is more spongy and soft. How can i get a dense texture cake?
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