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Orange Cake with Candied Citrus

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A soft, moist orange cake infused with fresh zest and juice, finished with a bright orange glaze and glossy candied citrus. The jewel-like fruit adds concentrated citrus flavor and a pleasantly bittersweet finish.

Ingredients

  • All-purpose flour
  • Baking powder
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh orange zest
  • Fresh orange juice
  • Vanilla extract
  • Whole milk or Greek yogurt
  • Oranges
  • Blood oranges, optional
  • Lemons, optional
  • Granulated sugar, for the candied citrus
  • Water, for the candied citrus
  • Powdered sugar, for the glaze
  • Fresh orange juice, for the glaze
  • Fresh orange zest, optional for the glaze

Instructions

  1. Wash the citrus thoroughly and cut it into thin, even slices. Remove any visible seeds while keeping the peel intact.
  2. Combine equal parts granulated sugar and water in a wide saucepan. Heat gently until the sugar dissolves, then arrange the citrus slices in the syrup in a single layer. Simmer gently until the peel is tender and slightly translucent, about 30 to 40 minutes.
  3. Carefully remove the candied citrus slices from the syrup and arrange them on parchment paper or a wire rack. Allow them to cool and become slightly tacky.
  4. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
  5. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  6. Beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing after each addition. Mix in the fresh orange zest and vanilla extract.
  7. Gradually add the dry ingredients to the butter mixture, alternating with the fresh orange juice and milk or Greek yogurt. Mix just until the batter is smooth and combined.
  8. Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 50 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 10 to 15 minutes, then transfer it to a wire rack and allow it to cool completely.
  10. Whisk powdered sugar with enough fresh orange juice to create a thick, pourable glaze. Drizzle the glaze over the completely cooled cake and add fresh orange zest if desired.
  11. Before the glaze sets, arrange the candied citrus slices over the cake, overlapping different citrus varieties if desired. Allow the glaze to set before slicing and serving.

Notes

  • For less bitter candied citrus, briefly blanch the slices in boiling water before simmering them in sugar syrup.
  • The candied citrus can be prepared 1 to 2 days ahead and refrigerated in an airtight container.
  • Blood oranges, mandarins, lemons, or grapefruit can be combined for a colorful mixed citrus topping.
  • Greek yogurt or sour cream can replace the milk for an especially moist, tender crumb.
  • For an almond variation, replace a small portion of the flour with finely ground almonds and add a small amount of almond extract.
  • For extra citrus flavor, skip the glaze and brush the warm cake with reserved citrus syrup.
  • Ground cardamom, cinnamon, or ginger can be added for a warmly spiced variation.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • For best presentation, add the candied citrus close to serving time because it can gradually release moisture.
  • Freeze the undecorated cake for up to 2 months, then thaw before adding the glaze and candied citrus.

Nutrition

Find it online: https://thefamilycooking.com/orange-cake-with-candied-citrus/