Orange cake
Moist cake with orange zest and sharp icing.
- Program
- Bake
- Temperature
- 155 °C
- Time
- 20–25 min
10 cake slices · Do not flip
Recipe
Servings
10 servings
(1 serving = 1 cake slice)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Egg3 pcs
- Sugar2.5 dl
- Wheat flour3 dl
- Baking powder2 tsp
- Butter100 g
- Orange juice1 dl
- Orange zest1 tbsp
Icing
- Icing sugar2 dl
- Orange juice for icing3 tbsp
Method
Step by step.
- 1Whisk egg and sugar. Stir in dry ingredients, melted butter, juice and zest.
- 2Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 20–25 min.
- 3Poke holes in the lukewarm cake. Pour over icing.
Flavour and filling
Orange
- Orange zest
- Orange juice
Almond
- Almond flour
- Orange
Timer · Bake · 20 min at 155 °C
20:00
Start once the basket is in.
Along the way
- Poke holes and pour icing over the lukewarm cake.