Portugal with its mild winters and warm summers has an ideal climate for growing citrus fruits especially in the southern regions. Oranges from Portugal are known for their sweetness and high juice content. Though consumed domestically, the oranges are also exported to other countries. Many of the national dishes are made by using the locally grown citrus fruits. One of the popular cakes that is prepared with oranges is the bolo de laranja. The Portuguese word bolo means “cake” and laranja translates to “orange”. This cake is commonly baked in a tube or bundt pan. A moist, delicious, traditional, classic Portuguese cake scented with orange. Often eaten on Sundays during the Lenten season.
Bolo de laranja is an easy cake to make, done with oil and no butter. Oil remains in a liquid state at room temperature unlike butter that solidifies. Also, oil coats the flour uniformly providing a more moist, tender and even crumb texture. Orange zest added to the batter imparts the beautiful colour. Once the cake is baked, it is drizzled with a syrup made with orange juice and sugar that lends a subtle delicious tartness balanced with sweetness. Finished with a dusting of confectioners’ sugar on the top. Perfect for breakfast, tea-time or even as a dessert. It tastes like a buttery pound cake with a citrus flavour though no butter is used.
Bolo de laranja is an easy cake to make, done with oil and no butter. Oil remains in a liquid state at room temperature unlike butter that solidifies. Also, oil coats the flour uniformly providing a more moist, tender and even crumb texture. Orange zest added to the batter imparts the beautiful colour. Once the cake is baked, it is drizzled with a syrup made with orange juice and sugar that lends a subtle delicious tartness balanced with sweetness. Finished with a dusting of confectioners’ sugar on the top. Perfect for breakfast, tea-time or even as a dessert. It tastes like a buttery pound cake with a citrus flavour though no butter is used.
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Bolo de Laranja (Orange Cake)
(Serves 8 to 10)
Ingredients:
4 firm ripe oranges with finely textured skin
2 and 1/4 cups all-purpose flour
4 extra large eggs (at room temperature)
1 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon orange zest
1 tablespoon confectioners’ sugar (for dusting)
3/4 cup canola oil
a pinch of salt
Method:
Wash, wipe and slice two oranges with the skin on into thin rounds. Set aside. Use the other two oranges for the zest to be included in the batter and juice for the syrup (as given below).
Grease a 8-inch round cake pan, dust with flour and line only the bottom with parchment paper.
Arrange the orange slices on top of the parchment paper by placing one in the centre and then, all around by overlapping the slices. Cover the entire bottom of the pan.
Sift dry ingredients; flour, baking powder and salt in a bowl. Set aside.
Preheat oven to 350 F or 180 C.
Using an electric hand beater, beat eggs in a separate bowl. On low speed, incorporate the sugar till creamy and then trickle the oil down slowly. Add the dry ingredients in batches, orange zest and vanilla extract.
Transfer the batter into the prepared cake pan. Bake for 55 minutes to 1 hour until a toothpick inserted in the centre of the cake comes out clean.
Unmould the cake, remove the parchment paper and place on a wire rack.
Syrup
Ingredients:
1/2 cup freshly squeezed orange juice
1 tablespoon sugar
Method:
In a saucepan, make a syrup with the juice and sugar. Drizzle the syrup over the warm cake.
Once the cake is cool, use a tea strainer and dust the icing sugar over the cake.
Slice and serve.
Note:
To read click here: Copyright & Privacy Policy
Bolo de Laranja (Orange Cake)
(Serves 8 to 10)
Ingredients:
4 firm ripe oranges with finely textured skin
2 and 1/4 cups all-purpose flour
4 extra large eggs (at room temperature)
1 cup white granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon orange zest
1 tablespoon confectioners’ sugar (for dusting)
3/4 cup canola oil
a pinch of salt
Method:
Wash, wipe and slice two oranges with the skin on into thin rounds. Set aside. Use the other two oranges for the zest to be included in the batter and juice for the syrup (as given below).
Grease a 8-inch round cake pan, dust with flour and line only the bottom with parchment paper.
Arrange the orange slices on top of the parchment paper by placing one in the centre and then, all around by overlapping the slices. Cover the entire bottom of the pan.
Sift dry ingredients; flour, baking powder and salt in a bowl. Set aside.
Preheat oven to 350 F or 180 C.
Using an electric hand beater, beat eggs in a separate bowl. On low speed, incorporate the sugar till creamy and then trickle the oil down slowly. Add the dry ingredients in batches, orange zest and vanilla extract.
Transfer the batter into the prepared cake pan. Bake for 55 minutes to 1 hour until a toothpick inserted in the centre of the cake comes out clean.
Unmould the cake, remove the parchment paper and place on a wire rack.
Syrup
Ingredients:
1/2 cup freshly squeezed orange juice
1 tablespoon sugar
Method:
In a saucepan, make a syrup with the juice and sugar. Drizzle the syrup over the warm cake.
Once the cake is cool, use a tea strainer and dust the icing sugar over the cake.
Slice and serve.
Note:
- One cup measure used is 250 ml.
