Moroccan Orange Cake

Name: Moroccan Orange Cake
Total time: 4500 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 2 Cups All Purpose Flour; 2 Cups Sugar; 1 Cup Butter , unsalted; 3 Eggs; 3/4 Cup Orange Juice; 2 Tablespoons Orange Zest; 1 Teaspoon Vanilla Extract; 1 Teaspoon Baking Soda; 1 Teaspoon Baking Powder; 11/4 Cups Sugar Confectioners; 1/4 Cup Orange Juice; 1 Cup Whipping Cream Heavy; 1 1/2 Cups Cream Cheese; 1 1/4 Cups Sugar Confectioners; 1/2 Tablespoon Orange Zest; 1/4 Cup Orange juice

Vidhya Raghavan @cook_7797747

It was a gloomy rainy day out here and I really needed some sunshine :). I opened my pantry and I saw a bag of oranges I got a week ago. That's when I remembered the famous Moroccan Orange cake I saw on TV many years ago. It's simple, easy and oh-my-god-so delicious!!
So here's Orange Sunshine to all you orange lovers!! :)

Vidhya Raghavan @cook_7797747

Saved

Ingredients

75 mins

6-serving

2 CupsAll Purpose Flour
2 CupsSugar
1 CupButter , unsalted
3Eggs
3/4 CupOrange Juice
2 TablespoonsOrange Zest
1 TeaspoonVanilla Extract
1 TeaspoonBaking Soda
1 TeaspoonBaking Powder
11/4 CupsSugar Confectioners
1/4 CupOrange Juice
1 CupWhipping Cream Heavy
1 1/2 CupsCream Cheese
1 1/4 CupsSugar Confectioners
1/2 TablespoonOrange Zest
1/4 CupOrange juice

Saved

Steps

75 mins

1

Cake:
2

Preheat the oven to 350 F.
3

Grease and flour the baking pan or line it with parchment paper.
4

In a bowl, mix flour, baking soda, baking powder and salt.
5

Cream the sugar and vegetable oil/unsalted butter in another bowl.
6

Into the sugar-butter mixture, beat in the eggs one at a time. Add the vanilla extract and orange zest. Blend well.
7

Now, to this mixture add one-half of the flour mixture and one-half of the three-fourth of the orange juice. Blend well.
8

Add the remaining half of the flour mixture and the other half of the three-fourth of the orange juice.
9

Beat on low till all ingredients are combined well. Don't worry if the batter looks curdled.
10

Pour the batter into a pan and bake for 30-35 minutes or till the cake tester comes out clean. Do not over bake.
11

Once the cake is ready, cool it on a cooling rack for about 10-15 minutes.
12

Orange Glaze:
13

Mix one-fourth of the orange juice with the confectioners sugar.
14

Whisk till smooth.
15

Orange Cream Cheese Frosting:
16

Blend the confectioners sugar and the orange zest well. This helps extract the essential oils from the zest into the sugar.
17

Add the orange juice and mix well.
18

Now, add the heavy whipping cream and cream cheese to this mixture and beat till the mixture is light and fluffy.
19

Set the cake upright on serving plate. Use a toothpick to poke holes in the cake. The holes should not be more than 3/4 the height of the cake.
20

Brush the glaze (I prefer to pour :) ) over the cake till the glaze is all soaked up. Let the cake rest for 2 hours before frosting.
21

Once ready, frost it as you like. Refrigerate for an hour before serving. And enjoy!