Bitter Orange Cake with orange caramel drizzle
Bitter Orange Cake with orange caramel drizzle

Hi, I am Laura. Today, I’m gonna show you how to make bitter orange cake with orange caramel drizzle recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Bitter Orange Cake with orange caramel drizzle Recipe

Bitter Orange Cake with orange caramel drizzle is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Bitter Orange Cake with orange caramel drizzle is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bitter orange cake with orange caramel drizzle using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Bitter Orange Cake with orange caramel drizzle:

  1. Take 300 Grams Caster Sugar
  2. Make ready 125 Grams Flour
  3. Get 2 eggs
  4. Prepare 1.5 Teaspoons Vanila
  5. Take 2 Orange . Both zest and juice .
  6. Get 1.5 Teaspoons Baking powder
  7. Take 150 Grams Butter
  8. Prepare 2 Tablespoons Water

Instructions to make Bitter Orange Cake with orange caramel drizzle:

  1. Preheat the oven to 180 degree C. Line a round springform tin with baking parchment and oil/butter the sides.
  2. Beat the 2 eggs in a hand mixer for around 4-5 minutes till light and fluffy but not stiff. Add 200 grams of sugar and butter (you can substitute half the butter with olive/vegetable oil) and continue blending for another 2 minutes.
  3. Now add butter, the zest of 1 orange (you can use more if you want it to be more textured), juice of the same orange, vanilla essence and blend until smooth and without any lumps.
  4. Now sift the flour and baking powder in a separate bowl and gradually fold it into the liquid mixture.
  5. Pour the batter in the tin and bake for 25-30 minutes, or until the skewer comes clean. Once done, wait for the cake to cool on the rack and then take it out.
  6. For the icing, heat the remaining sugar, water and the juice of 1 orange gradually. Let it boil for 4-5 minutes. You make eliminate the water completely or use less juice depending on the kind of tang you want. Don’t stir while the caramel is bubbling.
  7. Once the caramel is sticky, remove it from the heat and allow it to cool completely.
  8. When both the cake and the caramel have reached room temperature, drizzle the caramel lightly over the cake in a criss-cross manner and sprinkle some orange zest on it. Avoid the zest if you think the cake is already too bitter for you.
  9. Cut it into 16 generous pieces, sit back with a book and a cup of coffee and enjoy!

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