Delicious, fresh and spongy orange cake, topped with a wonderful soft chocolate glaze with orange. An easy and super delicious bread pancake that stays deliciously fresh and mushroomy for several days.
I have topped it with a glaze with 55% chocolate, it can also be topped with vanilla buttercream or a plain glaze mixed with icing sugar and cocoa powder. Store the cake in an airtight container or bag at room temperature.
Ingredients
285 g wheat flour
350 g cane sugar (or white sugar)
200 g of butter
200 ml milk, preferably whole milk
3 eggs
2 oranges, – the juice of 1 1/2 + the finely grated peel of both of them
100 grams of Condensed Milk
2 1/2 teaspoons baking powder
2 teaspoons of vanilla sugar
1 pinch of salt
Chocolate glaze
100 g chocolate 55%
100 g icing sugar
50 g of butter
50 ml whipping cream
1/2 orange, the juice thereof (use it
Prep:
- Melt the butter in a small saucepan and pour the milk & condensed milk into it. Turn off the flame and set it aside. The butter must not have time to “settle”, so make sure all ingredients are measured before you start.
- Beat eggs and sugar until fluffy.
- Mix all the dry ingredients and fold half of them into the above mass, – without knocking the air out of the mass. Sieve them through a fine-mesh sieve – this way you avoid lumps.
- Then fold in the butter and the milk mixture, and finish with the last part of the dry ingredients, – stir well to avoid lumps.
- Add finely grated orange peel and orange juice and quickly fold it into the mixture.
- Grease a baking pan of approx. 33×23 cm with butter or spray fat and pour the dough in, – beat if necessary. air holes out.
- Bake the orange cake for approx. 30 minutes at 180 degrees, conventional oven. Check if with a meat needle so that the dough releases and is thus cooked through.
- Allow the cake to cool well before topping it with chocolate glaze.
Chocolate Ganache
- Mix all the ingredients, except orange juice, in a saucepan and heat it over low heat until the chocolate is melted, – whisk it well.
- When the chocolate glaze is smooth, whisk in the orange juice, and then let the mixture cool slightly so that it thickens a bit.
- Spread the cooled cake with chocolate glaze and top it if necessary. with a little mica glitter or similar. Store the cake covered at room temperature – so it retains its delicious spongy texture.
