Moist orange cake (no milk, no butter)

Ingredients

• 3 units eggs (medium-sized eggs)
• 120 g sunflower oil (neutral oil)
• 160 g fresh orange juice (pressed from organic oranges)
• 1 orange orange zest (finely grated zest)
• 230 g type 45 flour (sift before use)
• 120 g fine granulated sugar (ideally very fine sugar or powdered sugar)
• 15 g baking powder (baking powder)
• 1 pinch salt (fine salt)
• 1 tablespoon vinegar (white or cider vinegar, no residual odor)

Instructions

1. Prepare the ingredients

   Grate the zest of one orange, squeeze the juice, measure all ingredients using the scale.

   Time: PT5M

2. Beat the eggs, sugar and salt

   In the bowl, whisk the 3 eggs with the fine sugar and a pinch of salt for about 1 minute until the mixture becomes slightly frothy.

   Time: PT2M

3. Incorporate the oil and orange juice

   Pour the sunflower oil then the fresh orange juice into the egg‑sugar mixture and whisk gently until homogeneous.

   Time: PT2M

4. Add the orange zest

   Fold the grated zest into the batter and mix briefly.

   Time: PT1M

5. Sift flour and leavening, then incorporate

   Sift the flour and baking powder together, then add them to the batter in two batches, mixing gently with the spatula to avoid lumps.

   Time: PT3M

6. Add the vinegar

   Pour the tablespoon of vinegar and mix quickly. The vinegar reacts with the leavening to aerate the batter.

   Time: PT1M

7. Prepare the pan

   Grease the pan with a little oil or butter, lightly dust with flour and tap to remove excess.

   Time: PT3M

8. Baking

   Pour the batter into the pan, bake immediately in the pre‑heated fan oven at 180°C. Bake for 40 minutes without opening the oven during the first 30 minutes.

   Time: PT40M

   Temperature: 180°C

9. Cooling and unmolding

   Let the cake warm for 10 minutes in the pan, then unmold onto a rack to cool completely.

   Time: PT15M

Nutrition Facts

Calories

332

Protein

3 g

Carbohydrates

40 g

Fat

15.6 g

Fiber

1 g

Ingredient Substitutions

• Instead of eggs: apple puree (for vegan version)
• Instead of sunflower oil: rapeseed oil, light olive oil
• Instead of fresh orange juice: store-bought orange juice
• Instead of orange zest: lemon zest
• Instead of type 45 flour: all-purpose flour
• Instead of fine granulated sugar: cane sugar
• Instead of baking powder: baking soda + cream of tartar
• Instead of vinegar: lemon juice

Equipment Needed

• mixing bowl
• whisk
• sieve
• zest grater
• kitchen scale
• silicone spatula
• cake pan
• oven
• cooling rack (optional)

Critical Steps — Do Not Skip

• Do not open the oven during the first 30 minutes of baking.
• Incorporate the vinegar last to aerate the batter.
• Sift the flour and leavening to avoid lumps.
• Grease and flour the pan for easy release.

Chef Tips from the Video

• Use organic oranges for a more intense flavor.
• Add a teaspoon of vanilla extract for more depth.
• Serve the cake warm with a scoop of vanilla ice cream.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container, up to 4 days.

Freezer: Wrap the cake in plastic film then aluminum foil, up to 2 months.

Room temperature: At room temperature, the cake keeps for 2 days away from humidity.

Make-Ahead Tips

• Prepare the cake the day before and keep it in the refrigerator.
• The cake freezes very well; just let it thaw at room temperature before serving.
• Dust with powdered sugar just before serving for a fresh presentation.