Recipe by EMMITSKA
"This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
oranges, zested and juiced
1 1/2 cups
Very good. I used blueberry yogurt and lemon zest and juice.
This recipe is good, try it, but IT MAKES A 9"x9" CAKE, NOT a 9"x13" one. At least, I can't imagine how so little batter could have made the larger cake. Beyond that though, this was great - moist, very orangey, a nice colour. After the juice soaked in (15 mins or so), I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween.
Great cake. A smaller pan works best.
For a different cake, try Meyer's Lemons with this instead of oranges. Delicious. Like others, whipping cream makes a great serve along. After whipping, add just a tad orange zest to the the cream.
This cake really is easy. I was doubtful about all that juice sitting on top of the cake, but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top, and the moisture of the whipped cream, together with the flavorfulness of the cake, made this a very good dessert.
Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household
Thanks to the other reviews, I used an 8 inch square pan. It baked for the same time specified in the recipe, 30 minutes, and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice, so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too.
Very Moist. Great cake that is very fast and easy to make.
Good flavor, but the juice didn't soak all the way into the cake, so the bottom was soggy. I used a 9x9 square pan, and it took about 40 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Marie-Claude's Orange Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 72
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This light, moist orange cake has complex flavors and is completely flourless.
In a topsy-turvy world, this may be the perfect dessert.
Watch how to make a 5-star carrot cake recipe.