This beautiful “Orange cake”/ Le Gateau Sevillan” is adapted from “Cooking To Dine” written by one of my favorite food writers, Linda Gassenheimer! This was the very first cookbook I owned and had so much influence on me. I think I made this orange cake for more than 30 times and every time with great results.

The only slight adjustments I made is that I doubled the cake batter, used granulated sugar instead of castor sugar and reduced a bit the powdered sugar in the syrup. It is straightforward and never goes wrong even if you are not a confident baker. If you love orange-flavored food, grab some oranges and get baking!

Orange Cake/ Le Gateau Sevillan

Perfumed with orange zest and dressed up in an orange syrup, the result is a delicately buttery and moist flavored cake. It may remind you a bit of baba cake in terms of moistness.

There is no better reason to gather a group of friends for a brunch, afternoon tea or any celebratory occasion than this good orange cake – elegant in its simplicity! A family favorite, rich, moist and needs nothing than the orange syrup and a sprinkle of powdered sugar to dress it up.

Sweet and moist with a double orange flavor, you need to use orange zest in the batter, and dress up the cake with orange syrup! The orange syrup not only adds moisture to the cake, but also a satisfying deep citrus flavor.

Douse the cake with the orange syrup while the cake is still warm. The cake will soak a lot of the syrup, but there will be a bit of run-off.  Take a spoon and drizzle it back on top of the cake.

 Ingredients you need! Please avoid substituting any of the ingredients for best results!

• Sugar: you can use granulated sugar or castor sugar
• Baking Powder: helps the cake to rise.
• Orange zest: gives the cake a lovely undertone citrus flavor.
• Eggs: remove them from the fridge 30 minutes before you start making the cake; eggs work to bind the cake together because of their protein content; they also help with the leavening, but make sure not to add the eggs quickly in the batter, to avoid curdling, add them one at a time while beating the cake.
• Butter: should be at room temerature, in other words, it should be in its semi-solid stage, spreadable but still holding its shape; it acts as a tenderizer and adds such a deep pleasant buttery flavor to this lovely orange cake.
• All-purpose flour: make sure to sift the flour to ensure no clumps remain.
• Orange syrup: is composed of powdered sugar and freshly squeezed orange juice, the syrup adds a lovely citrus deep flavor and adds moisture to the cake.

Is there a specific type of orange to use in this cake?

I used navel orange but I guess any kind works, pick the best oranges you can, try to put your hands on oranges with healthy peel, since you will be using their zest. Wash the oranges and wipe well before grating. Grate the orange part of the rind, and avoid the white pith, to avoid any bitter taste.

What ingredients go into making the syrup?

Just two ingredients, freshly squeezed orange juice and powdered sugar. Whisk together until the sugar dissolves, you don’t have to heat it.

Can I use the ready bottled orange juice?

I would not recommend the ready bottled orange juice! The flavors in freshly squeezed orange juice are brighter, compared to the bitter, muted ready bottled stuff.

Will the orange syrup make the cake too sweet?

The orange syrup will balance the sweetness and will add a lovely citrus flavor.

For entertaining, can I make the cake one day ahead?

Absolutely yes, it is a great make-ahead dessert! For stress-free entertaining, bake the cake one day before your party and keep things simple, as I have mentioned, the cake tastes better after a day, wrap it well with cling film to create a protective barrier that will keep its moisture, refrigerate and add the powdered sugar just before serving to give it that snowy effect.

I implore you to try it, not only the cake has an incomparable buttery citrus moist flavors, but also the taste improves as it sits, unlike most cakes that go so dense and stale in the fridge, it is a bonus if there are leftovers.

Reader Praise: "Great cake, amazing texture and moisture .I added more orange zest and managed to mix the batter with a wooden spoon since I don’t have a mixer, worked well. Best orange cake I made. Thank you."  Christine

This will be your go for a perfect moist cake. Take my words for that!

Ingredients:

• 200g /7 oz. butter
• 1 cup /200 g /8 oz granulated sugar/ castor sugar
• 4 eggs
• 1 cup /200g/ 8oz  all-purpose flour
• 2 teaspoons /10g baking powder
• Zest of two oranges

For the orange syrup:

•  Juice of 2 large oranges
• ¾ cup/150g  powdered sugar

• 1 tablespoon butter, to grease the cake tin
• 2 tablespoons sugar, to sprinkle all over the cake tin

Before Serving:

• Powdered Sugar to dust the cake before serving, optional

You Need a Loaf Pan, 7 cup capacity

Directions:

1. Preheat the oven to 190°C/ 375°F.
2. Tear off a parchment paper a bit larger than your loaf pan.  Put your loaf pan on the parchment paper and draw a line around its base, cut with a scissors.  Grease the base of the loaf pan with a small piece of butter.  Place the parchment paper, you cut, in the bottom of your cake pan, and grease the paper as well.
3. Grease the sides of the loaf pan and sprinkle with granulated sugar all over the inside.
4. Sift together the flour and baking powder.
5. Place the butter in a large mixing bowl; with the mixer on high speed, add the sugar little by little and keep on mixing for 1 minute.
6. Add the eggs one at a time, waiting until the first is incorporated before adding the second, third and fourth.  It is important not to add the eggs too quickly to have a light cake.
7. With the mixer on low speed, add the orange zest and stir in the flour mixture, mix well to integrate the batter.  Scrape down the sides of the bowl.
8. Spoon the batter into the prepared loaf pan.
9. Bake in the preheated oven for about 30-35 minutes, until the top of the cake is golden, and until you insert a skewer or a knife in the center and it comes out clean.  Remove from the oven and set aside for 5 minutes before you convert it to a deep plate. Grasp the edge of the parchment paper and gently peel it off.
10. Prepare the orange syrup: mix the orange juice and the powdered sugar together and stir well to homogenize.
11. Douse the cake with the orange syrup while the cake is still warm. The cake will soak a lot of the syrup, but there will be a bit of run-off.  Take a spoon and drizzle it back on top of the cake.  Set aside to cool down; sprinkle with powdered sugar just before serving! Happy baking and eating!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine

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Looking for more citrus cakes

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Lemon Pound Cake