Dipped orange cake – easy and delicious!

This delightful tart is an ode to winter citrus. Match the season you serve this juicy and moist orange cake. All you have to do is use a classic batter with a little semolina, and the versatile orange will do the rest. You use the fruit to refine the syrup and use the juice to give the dough its wonderful consistency. Simple and awesome!

I have this amazing orange cake dipping dish from Mediterranean cuisine. One more reason to embark on a culinary journey from time to time and try their wonderful variety of recipes:

Refine your basic recipe to make a dipped orange cake

If you like the bitterness of orange peel, you can also use that for orange pie. The beautiful fruit makes a wonderful garnish if the orange is left untreated. Simply slice the orange thinly and let it caramelize in the orange syrup. Finally, you decorate the cake and dip the tasty and pretty orange cake.

A clever extension of this basic recipe is to combine it with fragrant oregano. You can integrate this into the recipe instead of decorating the cake at the end. To do this, cut and cut the leaves and let them soak in the orange syrup at the end. The fragrant aroma permeates the syrup and later your juicy orange cake. You can find out which herbs are suitable for this from our tips. And in general, it is worth investing in a colorful herb bowl on the kitchen window – because it expands your taste horizons and you can always be surprised!

Dipped orange cake filled with oregano and powdered sugar, served on a dark stone slab.


Juicy and moist orange cake


Served with a strong black tea or chay, today’s orange fruit cake is soaked!

For the cake:


For garnish:

the preparation

  1. Preheat the oven to 170 degrees fan. To make the dough, mix sunflower oil with orange juice, jam and egg. Grate the orange peel and add it.

  2. In a separate bowl, mix the sugar, salt, coconut flakes, flour, semolina, almonds and baking powder. Add the flour mixture to the egg mixture and fold gently.

  3. Grease a pan and pour the egg and smooth it. Bake the cake for 80 minutes until no more pieces of dough stick when you test the wood.

  4. In the meantime, squeeze the orange that we previously rubbed the skin on. Mix the orange blossom water with it and gradually heat it in a saucepan. Add the sugar, let it boil and then let it thicken.

  5. Remove the cake from the mold after a short cooling time. Poke holes in the cake with a wooden skewer and spread the orange syrup over the cake to soak. Serve warm, garnished with sprigs of oregano and dusted with icing sugar.

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