Portuguese Orange Cake

With some extra vanilla added in, because everything is better with vanilla. I have great memories of going to this Portuguese bakery with an ex I definitely wouldn’t call him a boyfriend guy. Their pastries were so flavorful and the texture was always spot on! I loved the simplicity of the presentation and ingredients as well. This recipe originated from a recipe for a Portuguese Orange Cake that I altered a bit to make gluten free as well as changed up the texture slightly. The original recipe calls for folded in egg whites at the end, but I only use egg yolks in this recipe to give a more dense and moist cake. If you plan on making this for a layered cake, I would suggest folding in the egg whites at the end. Otherwise, this recipe can be used for a simple square single layer cake topped with powdered sugar! I also added vanilla extract to make it more of that creamsicle flavor I simply love. Hope you enjoy it!


Ingredients:

⅔ Cup Unsalted Butter, softened

1¼ Cups Granulated Sugar

4  Egg Yolks

4 Oranges (you will be using the zest and the juice)

2 Cups Gluten Free AP Flour

1 tsp Baking Powder

¼ tsp Sea Salt

2 tsp Vanilla

Powdered Sugar, for dusting


Directions:

  1. Preheat oven to 350°F and lightly butter a square (8×8) baking pan.
  2. Separate the eggs, keeping only the yolks. Add the vanilla extract to the egg yolks and put aside.
  3. In a separate bowl, zest and juice oranges. Set aside.
  4. In another separate bowl, sift together the baking soda, flour, and salt. Set aside.
  5. In the bowl of a stand mixer, beat the egg yolks and sugar until light and fluffy.
  6. Slowly add in the egg yolks with the vanilla extract, one at a time. Mix until combined.
  7. With mixer on low speed, add zest and juice from oranges. The mixture will look curdled at first, but that is okay! It will come together once you add the dry ingredients in the next step.
  8. Slowly add in the dry ingredients, and mix until combined.
  9. Pour batter evenly into your prepared pan, bake for 35-40 minutes or until golden brown and set on top.

 

7 Comments Add yours

  1. Stefani Boas says:

    I can attest to its deliciousness.

    Liked by 1 person

  2. Anna says:

    This sounds wonderful! 🙂

    Liked by 1 person

  3. agwnowb says:

    Just found this on Anna’s face book page and had to copy the recipe, and that led me here, so I found you thru Anna and decided to follow. I love anything orange, especially if it involves cake, and this one looks especially delicious. It will be well used.

    Liked by 1 person

    1. Thank you for the follow!! I truly appreciate the support. Anna is great! Hope you like the cake, let me know when you decide to make it!! Happy Baking!

      Liked by 1 person

      1. agwnowb says:

        Sure will. I try not to bake often because that means I have to eat it all, but for this one I’ll make the supreme sacrifice. I just happen to have all the ingredients on hand. And you are so right — Anna really is great!

        Liked by 1 person

      2. It has more of a pound cake texture if you follow the egg yolk only version. If you want lighter, you can fold in whipped egg whites. Either way is great!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s