Tips
Ensure all ingredients are at room temperature before blending, especially the eggs and butter, for a smoother batter and even bake.
If using oil, opt for a neutral one like vegetable or sunflower oil to let the orange flavor dominate.
Overmixing the flour can lead to a dense cake, so fold gently until just incorporated.
To check for doneness, insert a toothpick into the center—it should come out clean or with a few crumbs.
If the cake browns too quickly, cover it loosely with aluminum foil halfway through baking.
For extra fragrance, rub the sugar with orange zest before adding it to the blender, releasing the citrus oils.
If your cake sinks in the middle, it may be underbaked or have too much moisture from the orange.
Reduce the orange slightly or bake a few minutes longer.
For a taller cake, use a smaller pan or add ¼ teaspoon baking powder to the flour. Let the cake cool completely before slicing to prevent crumbling.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 2 days.
If your kitchen is warm or humid, refrigerate it to prolong freshness for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
To revive leftover slices, warm them briefly in the microwave or toaster oven.
Avoid storing the cake near strong-smelling foods, as it can absorb odors. If the cake dries out, drizzle with a little orange juice or simple syrup before serving.
For individual portions, slice and freeze separately, then thaw as needed.
Tips
Ensure all ingredients are at room temperature before blending, especially the eggs and butter, for a smoother batter and even bake.
If using oil, opt for a neutral one like vegetable or sunflower oil to let the orange flavor dominate.
Overmixing the flour can lead to a dense cake, so fold gently until just incorporated.
To check for doneness, insert a toothpick into the center—it should come out clean or with a few crumbs.
If the cake browns too quickly, cover it loosely with aluminum foil halfway through baking.
For extra fragrance, rub the sugar with orange zest before adding it to the blender, releasing the citrus oils.
If your cake sinks in the middle, it may be underbaked or have too much moisture from the orange.
Reduce the orange slightly or bake a few minutes longer.
For a taller cake, use a smaller pan or add ¼ teaspoon baking powder to the flour. Let the cake cool completely before slicing to prevent crumbling.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 2 days.
If your kitchen is warm or humid, refrigerate it to prolong freshness for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
To revive leftover slices, warm them briefly in the microwave or toaster oven.
Avoid storing the cake near strong-smelling foods, as it can absorb odors. If the cake dries out, drizzle with a little orange juice or simple syrup before serving.
For individual portions, slice and freeze separately, then thaw as needed.
