Let's start with almonds. I clean it like this: pour boiling water over the almonds, put on low heat for about a minute. Drain the water and remove the skins from the nuts. Next, place them in a dry frying pan and dry, stirring occasionally, for about 20 minutes. I always do this in advance.
Now oranges, because without them we will not be able to prepare our sponge cake. I have one big orange.
Rinse the orange thoroughly. I always pour boiling water over it a couple of times and cut it into thin rings. About half of them will be used for decoration, so try to do everything evenly and neatly.
Pour water into the pan, add sugar, boil until the latter melts and add our orange mugs. Cook over low heat for about 15 minutes. Set aside to cool.
Let's take the biscuit. The eggs are not small, each weighing approximately 65-67 grams. We drive them into a bowl and begin to beat until white. After about 5 minutes, add sugar (80 g) and continue beating. In general, this process takes 8-10 minutes.
Turn on the oven at 180 degrees.
We throw all the remaining pieces into a blender, add 70 grams of syrup there and grind them into porridge. Strain the rest of the syrup and set aside.
In a separate bowl, mix the sifted flour with baking powder, poppy seeds and ground nuts.
Add to our beaten eggs orange mixture and mix a little. Add a third of the flour and mix vigorously, but gently, moving from the edge of the bowl down and towards the middle.
Next, another third of the flour and mix, another third and mix again. Don't forget - the longer you mix, the more bubbles burst, which create the airiness of our sponge cake.
Pour the dough into the mold with the oranges already laid out.
Place in a preheated oven. I baked for 35 minutes. Then I turned it off and let it sit for another 5 minutes without removing it from the oven.
Gently run a knife along the edges, separating the biscuit - it sticks just a little. Turn over and let cool completely on a wire rack.
Cut into three even pieces.
Well, while the biscuit is baking, let's start making the cream. It will consist of orange curd and whipped cream.
For Kurd, they usually use only yolks, but once I tried it with whole eggs, I realized that you can use both (yolk + white).
Lightly beat eggs (3 pieces, each 65-67 grams) with a fork and strain through a sieve. Be sure to strain so that the egg mixture is homogeneous.
Wash the orange thoroughly, remove the zest and squeeze out the juice. The last one I got was exactly 100 grams. Also squeeze 2 tablespoons of lemon juice.
Place a saucepan on the fire, add orange and lemon juice, zest, 100 grams of sugar and butter. Bring to a boil.
Pour the oil mixture into the egg mixture in a thin stream, stirring vigorously all the time.
We pour our mixture back into the pan and put it on water bath. If you don’t know, then you need to take a slightly larger pan, pour a glass or two of water, bring to a boil and place the pan with the egg mixture on top. Cook stirring(!) for 10 to 20 minutes. The consistency of the Kurd should become similar to semolina porridge. Cool completely - it will thicken a little more.
Whip the cream to stiff(!) peaks. After about 3 minutes, when the cream has whipped to soft peaks, add sugar (50 grams) and continue beating until stiff peaks form, for a couple more minutes. Next, mix in our cooled curd at low speed.
The cream is ready. Set aside 4-5 spoons of cream for the sides and decorations.
Pour 100 grams of syrup. To make it more convenient, I immediately divide it into 3 equal parts - the same amount for each cake.
Take the bottom cake and evenly soak it with one part of the syrup. Next, spread half the cream, the second sponge cake on top, and soak the cream again.
We place our last part of the biscuit and soak it too.
Grease the sides with some of the cream. I like to sprinkle them with lightly toasted almond flakes. You can use, for example, poppy seeds, ground nuts, or just leave the creamy sides.
I put the remaining reserved cream into a cornet and make a simple decoration. You can show your imagination and come up with your own decoration for this interesting, orange, fragrant cake!
Since we soaked everything, this cake doesn’t require much waiting. A couple of hours in the refrigerator and you are ready to serve.
Bon appetit and magical holidays!
Our recipe for orange cake turns out delicious, tender, with a subtle citrus note. Can be prepared for a holiday table or for home tea.
You will need
For the biscuit dough:
Large eggs – 4 pcs.;
Sugar – 130 g;
Flour – 160 g;
Large orange – 1 piece;
Starch – 40 g;
Baking powder for dough – 1 tsp.
For cream:
Oranges – 3-4 pcs.;
Condensed milk – 1 can;
Cream 33-35% fat – 200 ml;
Starch – 40 g;
Gelatin – 5 g;
Powdered sugar – 2 tbsp.
For impregnation:
Orange – 1 pc.;
Water – 60 ml;
Sugar – 120 g.
Recipe for making orange cake with photos step by step
Preparing sponge cake.
Wash the orange, remove the zest from half the orange, and squeeze the juice out of the whole one. The total volume should be 80 ml. 
Mix dry ingredients: flour, starch, baking powder, sift.
Prepare a springform pan, line the bottom with parchment, grease butter, there is no need to grease the edges of the mold. 
Eggs room temperature First, start beating at medium speed with the mixer for about 2 minutes, then increase the speed. Add sugar in small portions without stopping whisking. The dough is ready if the biscuit mixture can be drawn on, and the mark on the dough in the form of a groove remains for a long time. 
Add the orange zest to the biscuit mixture and stir. 
Gradually add the flour mixture to the dough, mixing the biscuit mass with folding movements from bottom to top. 
Orange juice must be heated almost to a boil and added to the dough, stirred. 
Pour out biscuit dough into the prepared pan, bake in an oven preheated to 170ºC for 25-30 minutes until the toothpick is dry. 
Cool the biscuit, remove from the mold and leave for 5-6 hours. 
Making orange cream.
To prepare orange cream, squeeze out the juice, you should get 350 ml and grate the zest of a whole orange. 
Pour gelatin with a small amount of orange juice. 
Dilute the starch orange juice to a viscous state. Take juice from the total volume. 
Place condensed milk in a saucepan, add orange juice, zest, mix. 
Heat the mixture, add diluted starch and cook the cream until thick. 
Remove the cream from the heat and cool until warm. Dissolve the swollen gelatin in a water bath and add to the cream, stir. 
Whip cold cream with powdered sugar, preferably cool the bowl in which you will beat. 
Add orange cream to the whipped cream, stirring constantly. 
Assembling the cake.
A cake with oranges looks very impressive, so it can be prepared for a birthday or special occasion. festive table. The dessert is decorated with fruit slices, zest, colored confectionery sprinkles, almond petals or grated chocolate.
Sponge cake with oranges is decorated with whipped cream, condensed milk and orange juice.
Ingredients
Baking powder 10 grams Refined sunflower oil 35 grams Cognac 50 milliliters Corn starch 150 grams Chicken eggs 5 piece(s) Wheat flour 250 grams Cream 33% fat 300 milliliters Condensed milk 380 milliliters Sugar 260 grams Orange juice 750 milliliters Orange 4 pieces)
- Number of servings: 8
- Preparation time: 2 minutes
- Cooking time: 2 minutes
Sponge cake with oranges
We suggest preparing a sweet treat from a soft sponge cake, aromatic soaking and airy cream.
- Finely grate the zest of 3 oranges, then squeeze out 50 ml of juice.
- Mix the yolks with 100 g of sugar. When the mass lightens, combine it with zest, baking powder, sifted juice and vegetable oil.
- Beat the whites with a mixer, gradually add 70 g of sugar to them. Combine the thick foam with the rest of the ingredients.
- Grease a baking dish with a diameter of 25 cm and pour the dough into it. Preheat the oven to 180°C and bake the biscuit for 50 minutes. Cool the biscuit in the oven without opening the door.
- Prepare the cream. To do this, mix the zest of 1 orange, starch and 500 ml of orange juice in a saucepan. Bring the mixture to a boil and reduce heat. Pour in condensed milk and cook the cream for another 10 minutes. Beat the cream and powdered sugar with a mixer, then combine them with the cooled orange mixture.
- All that remains is to prepare the impregnation for the cake. Mix cognac, 250 ml juice and 60 g sugar.
- Cut the sponge cake lengthwise into 4 thin layers. Lubricate the workpieces with impregnation, apply a thick layer of cream on them. Stack the cakes.
- Place the remaining cream in a pastry bag and decorate the dessert as desired.
Place the finished treat in the refrigerator for 12 hours.
Orange Cake Recipe
A delicate dessert with pieces of fruit will appeal to adults and children.
Ingredients:
- natural yogurt – 1400 ml;
- flour – 110 g;
- orange – 1 pc.;
- kiwi – 2 pcs.;
- eggs – 2 pcs.;
- sugar – 70 g;
- gelatin – 50 g;
- soda – 7 g;
- citric acid – 5 g;
- vanillin – 2 g;
- salt – 1 pinch.
- Beat eggs with soda, vanilla, salt and sugar.
- Add the sifted flour and citric acid, mix the products.
- Pour the dough into silicone mold for baking with a diameter of 26 cm, bake the cake for 8 minutes at a temperature of 190 °C.
- Combine yogurt with gelatin, and after 15 minutes, place the mixture on low heat. Cook it for 5 minutes, without bringing to a boil.
- Cool the yogurt and pour it into the pan over the crust. Place pieces of fruit on top.
- Place the cake in the refrigerator for 5 hours.
Transfer the finished dessert to a plate and cut.
Orange cake can be served with lemonade, tea or coffee. Here are other options
Orange cake is an unfamiliar recipe to most. But it is very popular among my customers and one of their favorites. Because it is very tasty and tender. Exquisite orange sponge cake, And delicate cream with pieces of tangerines.
Products:
For the orange sponge cake:
350 g sugar,
2 tbsp. flour,
1 packet of baking powder (2 tsp),
3/4 cup orange juice,
1/3 cup vegetable oil,
zest of 2 oranges (by the way, the juice comes out of 2 oranges)
For cream:
200 g butter,
200 gr. Condensed milk,
1 tbsp. milk
100 grams of sugar,
3 tbsp. l. flour,
vanillin 
tangerines - 4 pcs
1. Prepare the biscuit. Take 7 eggs and separate the whites from the yolks.
2. Beat the whites to stiff peaks (so that they are dense and hold their shape very well and do not spread), gradually add 350 grams of sugar
3. Beat the yolks separately. You need to beat it very well so that they become thick and triple in volume.
4. Add orange juice, zest to the yolks, vegetable oil, vanillin on the tip of a knife. Mix.
4. Sift flour and baking powder into the whites. Pour the yolk mixture into it. Mix gently with a spoon or spatula, but not with a mixer.
2. Cook custard. Heat half a glass of milk and 100 grams of sugar over medium heat or in a water bath.
3. Add 3 tbsp to the remaining half a glass. spoons of flour, 2 eggs and vanilla on the tip of a knife. Mix very well so that there are no lumps. Pour the mixture into hot milk. And stirring constantly, we continue to heat in a water bath or just over medium heat. When the cream thickens or begins to boil, remove from the stove and cool to room temperature.
6. Combine both creams: butter cream beat, adding custard one spoon at a time. The creams should be at the same temperature. There should be a little more oil.
The result is an airy, delicious cream.
Cake assembly:
1. Cut the tangerine slices into pieces and remove the seeds.
2. Biscuit. How to do this evenly with a knife, read
Orange cake is a wonderful dessert with delicate taste and a fresh citrus aroma. Having prepared this spectacular delicacy, you will, without a doubt, pleasantly surprise your guests and household members. Below are several recipes from which each housewife can choose the most suitable one for herself.
Preparing this easy dessert does not require much effort, specific ingredients or even baking.
Ingredients:
- 300 g cottage cheese;
- 150 ml cream;
- 25 g gelatin;
- 1 waffle cake;
- 3 oranges;
- 60 g granulated sugar.
Step-by-step preparation:
- Pour gelatin with a small amount of water and let it brew for an hour. Stir occasionally.
- Heat in the microwave until more liquid, but do not allow it to boil.
- Place the waffle cake on the bottom of the springform pan.
- Mix cottage cheese, cream, granulated sugar and cooled gelatin solution in a blender until smooth.
- Place the resulting mixture on top of the waffle crust.
- Peel and cut the oranges into slices, place them on top of the mixture.
- Place the cake in the refrigerator for 5-6 hours.
- Decorate the finished dessert with grated chocolate.
Mousse dessert
Mousse cake with oranges is a little more difficult to prepare. For it, you need to prepare the cake, impregnation and airy mousse separately.
For the biscuit you will need:
- 100 g flour;
- three eggs;
- 3 g baking powder;
- 100 g sugar.
For soaking and filling:
- 2 oranges.
For the mousse:
- 100 ml freshly squeezed orange juice;
- 100 g sugar;
- 0.5 l 33% - x cream;
- 20 g gelatin.
Step-by-step preparation:
- Beat the whites and yolks separately with equal parts of sugar. Beat the yolks until white, proteins - until persistent peaks appear.
- Add flour and baking powder to the beaten yolks and mix.
- Add whites in portions, stirring gently. Mix the dough from bottom to top, preventing the proteins from settling.
- Line the bottom of the springform pan with parchment.
- Pour the dough into the mold.
- Bake for 20-25 minutes at 170-180 degrees until done.
- Cut the peeled oranges into cubes.
- Next, heat the gelatin, stirring, until liquid (you can use a microwave or water bath). Set aside for a while.
- Soak the finished biscuit in orange juice.
- Use a spatula to move the edges of the finished sponge cake away from the side of the mold so that the mousse can cover the cake completely.
- Place the sliced oranges on top of the biscuit.
- Beat the cream and sugar until stable peaks appear.
- Gradually add gelatin, then orange juice, whisking continuously.
- Pour the mousse into the mold and tap it on the table to distribute the mass evenly.
- Place the dessert in the refrigerator for 2 hours.
- Then remove the dessert from the mold.
You can decorate the treat with orange slices and dark chocolate.
Delicacy with orange curd
Kurd is a custard made using fruit juices instead of milk.
To make orange curd you will need:
- 25-30 g orange zest;
- 200 ml freshly squeezed orange juice;
- 100 g sugar;
- 5 g vanilla sugar;
- 5 g starch;
- 80 g butter.
Step by step recipe:
- Place vanilla and simple sugar, zest, juice, eggs into a saucepan.
- Beat the mixture for several minutes.
- Lightly heat the contents in a water bath.
- Next add starch.
- Bring the curd to a low boil and, stirring continuously, boil for 10 minutes.
- Remove from heat, cool, add oil, mix.
Kurd is used in combination with any biscuits, creams and cottage cheese. It also goes great with ice cream, cottage cheese, and pancakes.
Chocolate Orange Cake
Chocolate orange cake is prepared from the following products:
- 100 g flour;
- 15 g cocoa powder;
- 4 eggs;
- 100-120 g sugar.
Filling:
- 20-30 g orange jam.
Impregnation:
- 1 glass of freshly squeezed orange juice;
- 50 g sugar;
- 15 ml orange liqueur.
Cream:
- 250 ml cream, fat content not less than 33%;
- 100 g dark chocolate;
- 20 g powdered sugar.
Glaze:
- 50 g butter;
- 50 g dark chocolate.
Step by step recipe:
- The whites and yolks are separated. Beat the yolks with 60 g of sugar until white, the whites with 40 g until stiff peaks form.
- Flour and cocoa and, stirring, add to the yolks.
- Add the whites in parts, stirring gently.
- Pour the dough into the mold and bake at 180-200 degrees for 20-25 minutes until ready.
- Let the biscuit cool.
- Boil the cream, remove from the stove and throw in the chocolate cubes.
- After the chocolate has dissolved, stir the mixture with powdered sugar.
- Refrigerate for a couple of hours.
- After cooling, beat with a mixer.
- To soak, heat the juice with sugar until the crystals disappear. Cool, pour in liqueur.
- Divide the biscuit into 3 layers.
- Soak the resulting cakes and place them on top of each other, covering them with cream.
- Cover the sides of the biscuit with some of the cream.
- Slightly warmed orange jam spread over top of cake.
- For the glaze, melt the chocolate and butter.
- The slightly cooled glaze is poured over the cake.
- The dessert is kept in the refrigerator for 15-20 minutes until the glaze hardens.
You can decorate the cake orange zest. The dessert is perfect for both holidays and family tea parties.
Healthy dessert with carrots
Oddly enough, carrots can be one of the components of an orange cake. It will give it a pleasant shade and bring health benefits.
For carrot-orange cake you need to take:
- 1 cup flour;
- 1 cup of sugar;
- 4 eggs;
- 1 cup finely grated carrots;
- 5 g honey;
- 10 g baking powder;
- 3 g salt;
- a bag of vanilla sugar;
- zest of one orange;
- 100 g sunflower oil.
For cream:
- 15 g orange zest;
- 200 ml orange juice;
- 15 g flour;
- 3 eggs;
- 150-200 g sugar.
Step by step recipe:
- The whites and yolks are whipped separately with equal parts of sugar. Beat the whites with the addition of salt until stiff peaks form, and the yolks until a white mass forms.
- Mix carrots with zest, honey and butter and beaten yolks.
- Sift the flour and baking powder into the mixture.
- Add the whites in parts, stirring from bottom to top.
- Pour the dough into the mold.
- Bake for 50 minutes at 180 degrees until done.
- In a small saucepan, heat the orange juice, zest, sugar, eggs and flour, without letting it boil. After the sugar has dissolved, remove from the stove. Place in the refrigerator for 15 minutes.
- Then add pre-whipped cream and mix.
- Divide the biscuit into 4-5 parts.
- Place the resulting cakes on top of each other, covering them with cream.
- If desired, the cakes can be soaked in orange juice before assembly.
Recipe from Irina Khlebnikova
Famous culinary blogger Irina Khlebnikova offers her own way of making orange cake.
For the biscuit you will need:
- 4 eggs;
- 130 g sugar;
- 160 g flour;
- 40 g starch;
- zest of half an orange;
- 80 ml orange juice;
- 3 g baking powder.
Step by step recipe:
- Mix flour with starch and baking powder, sift.
- Beat eggs with sugar until fluffy. Add zest.
- Add the flour mixture little by little, stirring from bottom to top.
- Boil the juice, cool, pour into the dough.
- Bake at 170-180 degrees, 30-35 minutes.
- Allow the finished biscuit to cool and remove from the mold. Leave to brew for 5-6 hours, then divide into 3 layers.
To prepare orange cream for the cake, you will need:
- 350 ml orange juice;
- zest of 1 orange;
- 250 ml condensed milk;
- 200 ml cream, fat content not less than 33%;
- 40 g starch;
- 5 g gelatin.
Step-by-step recipe for making cream:
- Pour a small amount of juice over the gelatin and let it swell.
- Dilute the starch with juice until fluid.
- Place condensed milk, juice, zest into a saucepan. Stir, add starch and heat on the stove until thickened. Then place in a cup, cover the surface of the mass with cling film. Cool.
- Heat the gelatin to a more liquid consistency, stirring, and add to the cream.
- Whip the cream until stiff.
- Mix the cream into the cream bit by bit.
- The cakes are soaked in orange juice, stacked on top of each other, coated with cream.
Irina suggests decorating the cake with roses from orange slices and whipped cream.
Jelly orange cake
To prepare the dessert you will need:
- 400 g cookies;
- 200 g butter;
- 700 g sour cream;
- 1 cup of sugar;
- 25 g gelatin;
- 1 packet of dry orange jelly;
- 2 oranges.
Step by step recipe:
- Wrap the springform pan tightly with cling film.
- Crumble the cookies.
- Gradually combine the melted butter with the cookies, stirring continuously.
- Spread the mixture over the bottom of the mold and compact. Place in the refrigerator for 30-40 minutes.
- Pour gelatin with a small amount of water at room temperature and let it swell.
- Add granulated sugar to the sour cream and beat until the sugar crystals disappear.
- Heat the gelatin in a water bath until it is completely dissolved.
- Pour the gelatin solution into the sour cream mixture and stir.
- Remove the mold from the refrigerator and place the resulting mixture on top of the cookies. Refrigerate until the mixture hardens.
- Peel the oranges and cut into cubes.
- Dilute the jelly with water according to the directions on the package.
- Add orange slices with the resulting juice to the liquid jelly.
- Pour the jelly with oranges into the mold, on top of the sour cream layer.
- Place the cake in the refrigerator for several hours to harden.
