Orange cake

by - 02:05


Orange cake

A year and a half ago, I had a special meeting in Iran, while returning from an impressive castle. Well, my friend Asma and I communicate a lot and resemble a lot. One of our shared passions is the one for baking.  

At the beginning of this year, she made her father an orange cake on his birthday and gave me the recipe. She then allowed me to also share it with you. ♥


You will need—


250ml orange juice

2 tbsp cornstarch

for the jelly


4 eggs

150g sugar

240g flour

½ sachet baking powder

250ml orange juice

110g butter (melted)

2 tbsp jelly

a drop of vanilla extract

for the dough


2 eggs

330ml milk

120g sugar

50g flour

a drop of almond extract

for the filling


First of all, make the jelly, mixing the orange juice and the cornstarch on low heat until it thickens [I used fresh oranges for the orange juice and then I left the jelly in the fridge to set after it cooled].

Make the orange jelly

Beat the eggs with the sugar; add the flour and the baking powder and then the orange juice, the melted butter, 2 tablespoons of the jelly made, and the vanilla extract for the dough.

Make the cake dough

While it bakes, make the filling [Asma used whipping cream, but I didn’t have any that day, so I just thought that almonds go well with oranges].

Mix the yolks with 2/3 of the sugar amount until you get a rich cream. Add 3-4 tablespoons of milk and stir. Mix in the flour and immediately pour everything into the milk and vanilla mix, simmering on low heat. Don’t stop stirring until it boils and thickens. Remove from the heat and add the egg whites beaten stiff with the remaining sugar.

After it bakes and cools, cut the cake in half. Pour jelly on each half, keeping a third of the jelly. Use half of the filling to sandwich the two cake halves and spread the rest of the filling on top of the cake. Sprinkle the remaining jelly on top of it. The cake should stay in a mould until the filling sets.

Let the cake stay in a mould until the filling sets

After at least one hour in the fridge, cut the cake and enjoy it.

It’s very filling and tasty and I’ll surely make it again.

Merci, Asma Azizam!

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