A Delicious Orange Cake Recipe

(Bizcocho de Naranja)


By Edu Valor / Author - Spanish Chef

With Spain being the country of oranges, an orange cake recipe was bound to come my way. Usually, these cakes are quite natural and understated.

I added an icing topped with toasted almond flakes—all flavors that complement each other wonderfully.

I made this orange cake recipe for the first time a very long time ago, back in the 80s. Oranges were everywhere then, and bizcocho is a favorite of the Spanish.

It’s great as a dessert or a late afternoon snack, especially with salted butter.

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Spanish orange cake loaf with glazing and almond shaves.A Spanish afternoon delight!
Spanish orange cake loaf with glazing and almond shaves.A Spanish afternoon delight!


I first had this cake (without the icing) at a fair in southern Spain, and it was so good that I couldn’t stop thinking about it.

I remember standing there, telling myself this is just a simple cake, while already planning to make it at home. Orange cake was going to be my next kitchen venture.

Andalusia and Valencia are the primary regions for orange production, producing millions of tons each year, so they had to have pastries built around the fruit. I was already familiar with lemon cakes and assumed orange versions wouldn’t be very different.

I was a little wrong. Orange cakes tend to be more subtle in flavor, and many of them are noticeably more moist—though, of course, that can depend on the recipe.

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Let's Make a Great Orange Cake!

Ingredients for 8+ Servings

Preparation: 15 minutes
Baking: 50 min. to 1hr total.

*Measurements in metric and USA Imperial system. For British/Canadian measurements, please use the metric conversion calculator.

  • 200 g / 1⅔ cups self-rising flour (avoid stale or old self-rising flour)
  • 200 g / 1 cup fine sugar 
  • 150 g / ⅔ cup salted butter, softened
  • 50 ml / 3 tbsp + 1 tsp orange juice
  • Zest of ½ orange
  • 4 medium eggs (or 3 large), yolks and whites separated

All ingredients must be at room temperature. Remove the eggs and orange (for the juice) from the refrigerator at least one hour before use.

Melt the butter in the microwave at 500 W for approximately 1 minute. It should be hand-warm, not hot.

For the Icing:

  • 170–180 g / 1⅓–1½ cups powdered sugar
  • Egg white of 1 large egg
  • 10 drops of lemon juice (about ½ tsp)
  • A handful of shaved almond flakes, toasted in a small pan over medium-low heat

Instructions

  1. Butter a loaf pan measuring 20 × 10 cm (8 × 4 inches) to 22 × 11 cm (8.5 × 4.5 inches) and dust it with flour.
  2. Preheat the oven to 175°C (350°F).
  3. Whisk the sugar and egg yolks vigorously until combined. Add the butter and continue whisking until a smooth, pale cream forms.
  4. Add the orange zest and juice and whisk to combine.
  5. Using a hand mixer, beat the egg whites with a pinch of salt until firm.
  6. Take half of the egg whites and fold them into the yolk–sugar mixture with a spatula (stir gently if you have to). Add the remaining egg whites and fold them in as well, until you have a smooth, airy batter.
  7. Pour the batter into the prepared loaf pan and level it gently with a spatula.
  8. Bake in the middle of the oven for about 50 minutes. Test for doneness by inserting a skewer into the center of the loaf. If there is batter on the skewer, bake for another 5 minutes and test again. If the skewer comes out moist but clean, the cake is done.
  9. Place the pan on a wire rack to cool. Run a paring knife around the edges of the cake to release it from the pan.

Make the Icing:

  • Whisk 170–180 g (about 1⅓–1½ cups) powdered sugar with the egg white of 1 large egg. Add 10 drops (about ½ teaspoon) of lemon juice and whisk until smooth.
  • Use a small pitcher, a plastic decorating syringe, or a small freezer bag with a very tiny corner cut off to decorate the cake.
  • Finish by sprinkling shaved almond flakes over the icing.

TIPS: 

  • A 20 × 10 cm (8 × 4 inch) loaf pan is roughly equivalent in volume to a 16 cm (6½ inch) round pan or springform pan.
  • Fill the pan (any shape) no higher than ⅔ (two-thirds) full.
  • Keep in mind that round pans bake faster. Begin checking for doneness with a skewer in the center at around 40 minutes of baking.
  • Toast the almond flakes in a small pan over medium-low heat, stirring occasionally, until lightly golden.
  • Garnish with thin strips of orange peel, if you like. Use a peeler to remove the orange skin, then cut it into fine strips with a knife.

What You Will Need

  1. Loaf pan, round pan (spring form)
  2. Paring knife
  3. Zester
  4. Mixing bowls
  5. Whisk, spatula
  6. Handmixer
  7. Skewer


Common Mistakes When Making the Orange Cake Recipe


Make sure to keep the oven temperature moderate (175°C) for this type of cake. Too high a temperature browns them quickly, leaving the interior unbaked.

A more adjusted temperature will make sure the cake bakes evenly without burning the exterior.

  • Another frequent problem is the bitterness, usually caused by the pith or peel. Choose thin-skinned oranges.
  • The cake can turn dense if too much liquid is added. The same when the oven temperature is too low. The cake needs to rise properly.
  • Overbaking can dry out a cake that relies on natural fruit moisture. 

Paying attention to fruit quality, mixing technique, and baking time ensures the cake stays moist, fragrant, and gently balanced rather than dry or heavy.



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