Orange ring cake

Orange Ring Cake

I tried this recipe after finding it in a magazine. When I bought the ring-shaped cake pan, it was the first thing I made with it to see how it performed. I also tested the amount of cocoa, as it seemed a bit much. The cake turns out fluffy, with a subtle orange flavor and a simple chocolate glaze.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 30-40 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: weekend dessert or for coffee

Ingredients

150 g butter, at room temperature
150 g sugar
200 g flour
3 large eggs
1 orange (zest and 3-4 tablespoons of juice)
2 tablespoons cocoa powder (I use 2, not 3, as it seems sufficient)
a pinch of salt

For the glaze:
125 g chocolate
125 ml heavy cream
1 tablespoon butter

Instructions

1. Take the butter out of the fridge and let it soften at room temperature. Cut it into cubes.
2. Place the butter in a large bowl, add the sugar, and mix well with a mixer until it becomes creamy.
3. Beat the eggs separately with a pinch of salt, then gradually incorporate them into the butter and sugar mixture.
4. Wash the orange, grate the zest, and add it to the mixture. Squeeze the juice and set it aside for later.
5. Gradually incorporate the flour, mixing gently until no dry spots remain. Do not overmix.
6. Divide the batter into two bowls.
7. In one bowl, add 3-4 tablespoons of orange juice and mix. In the other, add 2 tablespoons of cocoa dissolved in a little warm water, just enough to make a thick paste. Mix well.
8. Preheat the oven to 180°C (350°F). Grease the ring pan with butter and dust with flour, or line it with parchment paper.
9. Spoon the cocoa batter into the pan, leaving spaces between them. Fill the gaps with the orange batter. Use a skewer (or a knife) to swirl through the batter, mixing the two colors slightly without fully blending them.
10. Continue with the remaining batter, alternating between the cocoa and orange mixtures, then swirl again with the skewer in the opposite direction.
11. Place the pan in the oven and bake for 30-40 minutes, or until a toothpick comes out clean.
12. Remove the cake from the pan and let it cool completely.
13. For the glaze, heat the heavy cream over low heat. When it comes to a boil, remove it from the heat and add the broken chocolate pieces. Stir until melted, then add the butter and mix until smooth.
14. Pour the glaze over the cooled cake. You can decorate with thin strips or slices of chocolate.

Why I Make This Recipe Often

It’s quick to make, has simple ingredients, and doesn’t require complicated techniques. The cake keeps well for several days and can be easily adapted. The orange flavor is not overpowering but adds a nice twist compared to a plain cake.

Tips and Variations

Tips

Don’t use too much cocoa. Two tablespoons are enough; otherwise, the flavor will be too intense and will overpower the orange.
Dissolve the cocoa in warm water to avoid lumps in the batter.
Let the cake cool completely before pouring on the glaze; otherwise, the glaze will run off.

Substitutions

You can use lemon instead of orange if you don’t have oranges on hand, but the flavor will be more tart.
Instead of heavy cream for the glaze, you can use whipping cream.

Variations

If you like, you can add some chopped nuts or hazelnuts to the cocoa batter.
It’s also good without glaze, just dusted with powdered sugar at the end.
If you don’t have a ring pan, use a regular loaf pan.

Serving Ideas

It’s great for breakfast alongside coffee or as an afternoon dessert. If you’re bringing it to a gathering, the glaze makes it look more appealing.

Frequently Asked Questions

1. Does the cake come out dry if I don’t use glaze?
No, the batter is not dry, but the glaze adds to the texture and makes it tastier if it sits for a few days.

2. Can the cake be frozen?
You can freeze it without the glaze. The chocolate glaze doesn’t behave the same after thawing.

3. How strong is the orange flavor?
The orange adds just a light fragrance; it’s not dominant. If you want a stronger flavor, you can add a bit more zest.

4. How long does the cake last at room temperature?
It stays good for 3-4 days wrapped or in a box.

5. Can I use melted butter instead of soft butter?
You can, but the texture will be slightly different. The cake will be denser.

Nutritional Values

Estimated per slice (out of 12):

Calories: ~235 kcal
Protein: 3-4 g
Carbohydrates: 28-30 g
Fat: 12-13 g

These are approximate values and depend on the chocolate and cream used. The glaze adds extra calories, so if you skip it, the values decrease.

Storage and Reheating

The cake can be kept at room temperature, covered or in a box, for 3-4 days. It can also be stored in the fridge, but it tends to dry out faster. I don’t recommend reheating it, as it doesn’t make sense for this type of dessert. The glaze holds up at room temperature if it’s not too hot in the kitchen.

 Ingredients: 150g butter 150g sugar 200g flour 3 large eggs 1 orange 2 tablespoons cocoa (it's a lot) Glaze 125g chocolate 125ml liquid cream 1 tablespoon butter

 Tags:  check orange cake