Rustic Orange Cake
Experience the delightful simplicity of a homemade Rustic Orange Cake—a timeless dessert that captures the vibrant, citrusy essence of fresh oranges in every bite. Made with a blend of all-purpose flour and almond flour for a subtly nutty texture, this cake is moist, tender, and bursting with zesty orange flavor. The recipe calls for fresh orange zest and juice, perfectly balanced with the warmth of vanilla extract and a touch of buttery richness. Topped with a light dusting of powdered sugar, this golden, aromatic cake is as charming as it is delicious, making it the perfect centerpiece for brunches, afternoon teas, or a cozy family dessert. Ready in just over an hour, this no-fuss citrus cake is sure to impress with its rustic appeal and heartwarming flavors.
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Recipe Information
Ingredients
- 2 large Orange
- 200 grams All-purpose flour
- 50 grams Almond flour
- 1.5 teaspoons Baking powder
- 200 grams Granulated sugar
- 4 large Eggs
- 180 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Wash and zest both oranges using a fine grater. Then, juice one of the oranges and set both the zest and juice aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and a pinch of salt. Set this dry mixture aside.
In a large bowl, beat the softened butter and granulated sugar together until pale and creamy, about 2-3 minutes using a handheld or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, orange zest, and orange juice until fully combined.
Gradually fold the dry mixture into the wet mixture using a spatula, stirring gently to avoid overmixing.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a rustic finish. Optionally, garnish with thin orange slices or edible flowers before serving.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 418.0 g | 152% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 246.8 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
