Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and grease two muffin tins, dusting lightly with flour.
- In a large mixing bowl, sift together the flour, baking powder, and salt, then add the orange zest and stir gently.
- In another bowl, beat the eggs with the sugar until pale and frothy (about 3 minutes), then whisk in the orange juice, melted butter, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture without overmixing.
- Divide the batter evenly among the prepared molds, filling each one about two-thirds full.
- Bake for 13–14 minutes, or until the edges are lightly golden, and a toothpick inserted comes out clean.
- Sprinkle coarse sugar on top and return the cakes to the turned-off oven for 2 minutes to caramelize the sugar.
Nutrition
Calories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Notes
For an extra burst of flavor, soak the orange zest in warm water for 5 minutes before adding it to the batter. Store the cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. If you want to freeze them, wrap each cake in plastic wrap and store in a freezer-safe bag for up to a month. For a fancier touch, add a drizzle of orange glaze or dust with powdered sugar before serving. Enjoy!
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