If you have oranges at home and want a snack that perfumes the kitchen, orange cake remains one of the safest choices: it’s easy, quick and works well with small variations in the ingredients. In this guide we have put together three simple versions, one made with the whole orange in the blender, another lighter with egg whites and an option with olive oil, with direct and hassle-free steps.
The suggestions were gathered by Notícias ao Minuto, with recipes associated with different profiles: one more practical, another with a “healthier” approach and a third where olive oil comes in to add texture and flavor.
In common, the three recipes answer the essential questions: what (orange cake), why (simple and tasty snack), how (accessible methods), when (whenever there are oranges and a desire to bake) and for whom (anyone who wants a fluffy and aromatic result).
According to the same source, the first proposal, attributed to Filipa Gomes, relies on a very practical method: crushing the orange (with the peel, but without seeds) to add flavor intensity and reduce labor. The base contains eggs, sugar, olive oil, vanilla, flour, salt and yeast, with an oven at 180 ºC and baking for around 40 minutes.
The key point is to treat the fruit well: cut only the ends, remove the seeds and blend until you have a lump-free cream. Then, incorporate the sifted flour and yeast without over-beating, to keep the cake light and prevent it from becoming heavy.
To confirm the point, the classic toothpick test remains: if it comes out dry (or with moist crumbs, but without raw dough), it’s ready. This is the recommended option for those who want speed and a more pronounced orange flavor, with a minimum of dishes.
The second recipe, associated with nutritionist Rita Ribeiro, replaces part of the traditional structure with beaten egg whites and adds banana, seeking a fluffy texture and a “lighter” profile. Orange juice and zest also come into play here, to guarantee aroma and freshness even with fewer classic ingredients.
The process has two important moments: first, beating banana, butter and citrus fruit; then, lift the egg whites and incorporate them alternately with the sifted flour. This alternation helps keep the air in the dough and prevents the cake from losing volume before going into the oven.
The recommended cooking time is at 180 ºC, for around 35 minutes, in a greased pan or lined with baking paper. The result tends to be a soft cake, great for those who prefer a less “charged” snack, but still with an orange flavor.
Orange and olive oil: the combination that surprises
The third proposal, attributed to nutritionist Iara Rodrigues, combines orange and olive oil, a pair that works well because the olive oil provides moisture and a softer crumb. The recipe also includes orange zest and juice, lemon zest and sugar and flour options (such as spelled, oats or gluten-free mix).
The technique recommends beating the eggs and adding the olive oil in a stream, stirring constantly, before folding in the flour and yeast. The zest comes in at the end, to preserve the aromatic citrus oils and perfume the dough without the need for extras.
Bake at 180 ºC for around 40 minutes (or until cooked), in a pan greased with olive oil and flour. It is a good choice for those who like a moist and fragrant cake, with a more “adult” touch and less dependent on butter.
Quick tips to always hit the spot
According to , regardless of the recipe, there are three simple rules that help avoid failures: preheat the oven, do not beat too much after adding the flour and respect the cooling time before unmolding. A citrus cake needs to stabilize for a few minutes so it doesn’t break.
If you want to intensify the flavor, use zest (only the orange part of the peel) and very aromatic oranges; For a lighter cake, sift the flour and fold in gently. And if the goal is a “Sunday” snack, a simple orange juice syrup can add shine without complicating things, but all three versions work well even without extras.
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