Orange cake It’s a success here at home. I always make the same recipe, which is the one that beats the orange with peel and everything (see the recipe here). Since I gave revenue of that It was Here on the blog, a lot of people make it and comment saying they loved it and others complain that the cake was bitter. I can’t say why your cake is bitter, but I have some hypotheses:
- You didn’t cut the orange the way I taught you (see the recipe post), you have to remove the white part in the middle.
- You actually used a very acidic orange, in this case try the Bahia orange which is softer and has fewer seeds.
- You hit seeds together. You can’t, you have to remove all the seeds.
- #Mimimi with a fresh taste hahahaha.
Well, now that the bitterness issue has been resolved, let’s get to the recipe. I made two smaller shapes, but you can use the one with a hole in the middle or rectangular, etc.
Please don’t ask me the size of my pans because I have no idea. I promise to one day measure them all and be a more organized blogger, but these details make me infinitely lazy! The rule is that the raw dough has to be a little more than halfway through the mold. Do it this way and everything will be beautiful!
The topping is powdered sugar and orange juice. I used 1/2 cup of sugar and gradually added the juice until it was a little syrupy. It’s outside the fire, see? Just mix it.
Place on the still hot cake, which helps the sugar to melt and penetrate the cake. Top it off with a few shavings of orange peel and you have the most fragrant and fluffy cake in the world! To find out if you can replace this or that in the recipe, read this post HERE.
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