Spain is filled with oranges. In many cities, you will find orange trees lining the streets. Many Spaniards start their day, not by making coffee, but by squeezing oranges for fresh “zumo de naranja”. They look down upon OJ cartons. With oranges (and clementines, and mandarins) in such abundance, it seems only logical to have a good Orange tea cake recipe. This recipe is my own, having perfected it after some trials and errors. The final version of the recipe that I share with you is yummy, moist and low-fat, and totally awesome.
Orange Tea Cake
1. Preheat the oven to 180C. Butter and flour a standard loaf pan.
2. Dissolve saffron in 1 tbsp of milk.
3. Sift together the flour, salt, and baking powder
4. Cream the butter and sugar together in a stand mixer or in a large bowl with a hand held electric mixer, for about 3 minutes, till light and fluffy.
4. Add the eggs, one at a time, and continue mixing till the eggs are well incorporated, for about 3 minutes.
5. Add the orange juice, milk, and zest and mix for another 2 minutes.
6. Add the flour mixture, continue mixing, scraping the bowl, just till the mixture is homogenous. Don’t over mix the flour, or your cake will be tough.
7. Pour the batter in the prepared loaf pan, and bake for 35-40 minutes, till a cake tester (by that I mean a toothpick) comes out clean.
8. Cool completely before slicing. (It’s tough to wait, I know, but cakes will simply collapse if you try to cut them while they are still hot).
1. You can use whole wheat flour, if you are serving it to children. I’ve done it, and it’s quite good.
2. Don’t use OJ from a carton, it’s won’t be the same.
3. You can omit the saffron, and may be use vanilla extract, but you will compromise the pretty color.
4. Next time, I am going to try the cake with blood orange juice, I will let you know how it turns out. I am hoping for a red velvet cake kind of color!