Portuguese orange cake, or bolo de laranja, is a classic dessert that highlights the vibrant, sweet flavor of fresh oranges. Originating in Portugal, this moist and aromatic cake is a beloved staple at tea times, family gatherings, and celebrations.
Traditionally, the cake is baked without frosting, but it’s often finished with a simple glaze or dusting of powdered sugar for added elegance. This recipe emphasizes simplicity, allowing the oranges to take center stage.
Ingredients:
- 1 ½ cups granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 4 large eggs
- ½ cup unsalted butter (melted and cooled)
- 2 large oranges (zested and juiced; about ¾ cup juice)
- 1 teaspoon vanilla extract
- Powdered sugar (for garnish)
Instructions:
- Preheat your oven to 350°F.
- Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 3–4 minutes.
- Gradually add the melted butter to the egg mixture, beating until fully incorporated.
- Stir in the orange zest, orange juice, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or drizzle with a simple orange glaze made by mixing powdered sugar with a bit of orange juice.
