Sunday, March 23, 2014

Norwegian Candied Orange Easter Cake



Norwegian Candied Orange Easter Cake
The following cake requires candied oranges and orange syrup. Those recipes can be found here. Alternatively, you can use a glaze (recipe included). I find that I prefer the texture of the glaze as opposed to the stickiness of the syrup...but either works! 



Cake:

2 2/3 cups all-purpose flour
1 1/3 cups sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup olive oil
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon orange extract OR 1 additional teaspoon vanilla
10 candied orange slices, chopped (about 1 1/2 cup)
Additional candied orange slices (for garnish)

Combine flour, sugar, baking powder and salt in a mixing bowl. Add vanilla, milk, oil, butter and egg and beat with mixer on low until blended. Continue to beat mixture for an additional minute on medium speed.

Add chopped candied orange slices and stir.


Mix thoroughly, scraping sides of bowl to ensure that nothing remains. You should have a nice, consistent batter.



Grease and flour a Bundt cake pan. The pan has a lot of grooves and dips, so make sure you're very thorough here -- a little extra attention to this part will save you a lot of time and disappointment later.



Pour in batter. Place pan in a preheated 350° F oven for 40 to 50 minutes. Test with a toothpick in center for doneness.


Cool on a wire rack for 10 minutes, then remove cake from pan and allow to cool completely.

Drizzle cake with orange syrup or a glaze (recipe below). Top with candied orange slices.
 

Glaze (optional)
2 cups powdered sugar
1 teaspoon orange extract
2-3 tablespoons milk or water

Whisk ingredients together. If glaze is too thick, add more liquid. Should be runny enough for excess run off cake, but thick enough for a layer to remain (see below).



Drizzle onto cool cake.



Norwegian Candied Orange Easter Cake Recipe

Cake
2 2/3 cups all-purpose flour
1 1/3 cups sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup olive oil
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon orange extract OR 1 additional teaspoon vanilla
10 candied orange slices, chopped (about 1 1/2 cup)
Additional candied orange slices (for garnish)

Combine flour, sugar, baking powder and salt in a mixing bowl. Add vanilla, milk, oil, butter and egg and beat with mixer on low until blended. Continue to beat mixture for an additional minute on medium speed. Add chopped candied orange slices and stir. Set aside.

Grease and flour a Bundt cake pan and pour in batter. Place pan in a preheated 350° F oven for 40 to 50 minutes. Test with a toothpick in center for doneness. Cool on a wire rack for 10 minutes, then remove cake from pan and allow to cool completely.

Drizzle cake with orange syrup or a glaze (recipe below) and top with candied orange slices.

Glaze (optional)
2 cups powdered sugar
1 teaspoon orange extract
2-3 tablespoons milk or water

Whisk ingredients together. If glaze is too thick, add more liquid. Drizzle onto cool cake.

3 comments:

  1. I made this tonight for an easter party tomorrow, it is amazing! Thank you so much!

    ReplyDelete
  2. I made this tonight for an easter party tomorrow, it is amazing! Thank you so much!

    ReplyDelete
    Replies
    1. Very glad you enjoyed it, Heather -- it's one of my favorites!!

      Delete