Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Zester or grater
- Measuring cups and spoons
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another mixing bowl, beat the butter and oil until creamy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract, orange juice, and orange zest.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 290mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- You can use orange extract instead of orange zest.
- You can use milk instead of buttermilk.
Variations:
- Add 1/2 cup of chopped nuts to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1/2 cup of dried cranberries to the batter.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Use fresh orange juice and zest for the best flavor.
- If the cake is browning too quickly, cover it with foil.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- To reheat the cake, place it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh orange slices.
- Drizzle the cake with a glaze made of powdered sugar and orange juice.
Garnishes:
- Fresh orange slices
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add more orange juice or buttermilk to the batter.
- If the cake is too moist, bake it for a few more minutes.
- If the cake is not rising, make sure your baking powder is fresh.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The Natal Orange Cake originated in South Africa, where it is a popular dessert.
Flavor profiles:
- The cake has a sweet and tangy flavor, with a hint of orange.
Serving suggestions:
- Serve the cake as a dessert or a sweet treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: South African