You guys, i grew up with this orange cake constantly being present in my grandma’s living room, cut like in the picture and stored in her awesome cake box. I would take a few pieces with me back home every single time and have them at school the next day.
And now i’m blessing you all with her recipe. I deciphered it from a long voice note that was in “fenjen” measurements.Jump to Recipe
Some notes before you start, you need to whip the egg whites really well. It is essential to get that airy yet moist texture. Also, don’t use fancy vanilla extract. The vanilla sugar is what you want here.
And please, use fresh oranges and not boxed.
Teta Nounou’s Orange Cake
- 4 eggs separated
- 1 1/2 cups sugar
- 1.5 tsp vanilla (if you can use the sugar vanilla gives it a more authentic taste)
- 2 oranges zested
- 1/2 cup vegetable oil
- 1/2 cup room temp butter
- 2.5 cups all purpose flour
- 2 tsp baking powder
- 1 cup fresh orange juice
- tahini to grease the pan
- Preheat your oven at 180C and grease a bundt pan, or a regular cake pan with tahini or butter and flour. Teta says tahini.
- In the bowl of a stand mixer fitted with the padle attachment, or handheld whisk (doing it by hand will take you ages) mix the egg yolks, sugar, and vanilla on high until pale and fluffy
- Add the orange zest, oil and butter and mix until just incorporated
- Add the flour and baking powder and mix until combined
- Add the juice and mix
- With a hand held whisk, whisk the egg whites for around 2-4 min or until they become white, soft, and frothy
- Fold into the cake batter gently, do not deflate them
- Pour into cake pan and bake for 40 min or until a skewer inserted comes out clean
- Do not flip before it cools down COMPLETELY