Orange You Glad You Made This Cake?

by | Oct 15, 2019 | Food | 0 comments

Hi !

I just baked an Orange Cake using my Almond Cake Recipe. I know, it sounds confusing, but you know I like to change up the simple, basic Almond Cake Recipe every chance I get. It keeps baking exciting and inspiring.

By substituting my Orange Extract, which is super delicious by the way, for the Almond Extract in the basic recipe, I have a whole different cake. Adding a little orange zest and orange juice adds to the crisp, fresh taste. Topping it off is a simple powdered sugar glaze with orange zest, my Orange Extract, and butter … you get the idea.

There are so many versions of cake that you can make with the Basic Almond Cake Recipe. It’s endless and always easy! My new Cakelet Book has over 50 cakes and sauces you can make with the basic recipe. This Orange Cake is my latest creation. It freezes well and it’s so delicious.

Pipka’s Orange Cake

 

Heat the oven to 350 degrees. Generously butter and flour Pipka’s Almond Cake pan.

Beat: 1/14 cup sugar 2/3 cup milk 1 egg 2 teaspoons Pipka’s Orange Extract juice from 1/2 orange 1 Tablespoon orange zest

Add: 1 1/4 cup flour 1/2 teaspoon baking powder Mix well.

Then Add: 1 stick melter unsalted butter. Bake 38-40 minutes until edges are golden and top springs back gently. Cool on a rack for 6-8 minutes. Turn out of pan and continue cooling. When the cake is completely cooled, top with Orange Glaze.

Orange Glaze

In a small bowl:  Beat 2 cups powdered sugar, 1 Tablespoon Pipka’s Orange Extract, 2 Tablespoons (or more as needed) fresh squeezed orange juice and 1 Tablespoon room temperature unsalted butter. Add a splash of milk and continue beating until smooth. It should be thin enough to pour over the cake. Place the cake on a cooling rack with 1 sheet of wax paper underneath the rack. Pour the glaze over the cake, letting it run down the sides. Scatter grated orange zest over the glaze and let it set.

 
 

Surprise: Download our Autumn Leaves Cake Decorating Kit. Cut out the leaves, glue (a hot glue gun works great) two sides together with a toothpick in the middle and poke decorations into the top of the cake. Add a few fall flowers and you have a beautiful and delicious cake to enjoy or give away! And speaking of gifting, don’t forget my holiday two-pan special!

Pipka's Orange Cake

Pipka's Orange Cake

Author: Pipka

Ingredients

Orange Cake
  • 1/4 cup sugar
  • 2/3 cup milk
  • 1 egg
  • 2 teaspoons Pipka’s Orange Extract
  • juice from 1/2 orange
  • 1 Tablespoon orange zest
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 stick melted unsalted butter
Orange Glaze
  • 2 cups powdered sugar
  • 1 Tablespoon Pipka’s Orange Extract
  • 2 Tablespoons (or more as needed) fresh squeezed orange juice
  • 1 Tablespoon room temperature unsalted butter
  • Splash of milk

Instructions

Orange Cake
  1. Heat the oven to 350 degrees and generously butter and flour Pipka’s Almond Cake pan.
  2. Beat together sugar, milk, egg, Pipka’s Orange Extract, orange juice and orange zest
  3. Add flour and baking powder. Mix well.
  4. Then add in melted butter.
  5. Bake 38-40 minutes until edges are golden and top springs back gently.
  6. Cool on a rack for 6-8 minutes. Turn out of pan and continue cooling.
  7. When the cake is completely cooled, top with Orange Glaze.
Orange Glaze
  1. In a small bowl: Beat powdered sugar, Pipka’s Orange Extract,  orange juice and butter. 
  2. Add a splash of milk and continue beating until smooth. It should be thin enough to pour over the cake.
  3. Place the cake on a cooling rack with 1 sheet of wax paper underneath the rack.
  4. Pour the glaze over the cake, letting it run down the sides.
  5. Scatter grated orange zest over the glaze and let it set.
Created using The Recipes Generator