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Directions for: Orange Cake


For the Cake

375 mL (1 1/2 cups) unbleached all-purpose flour

5 mL (1 teaspoon) baking powder

250 mL (1 cup) softened unsalted butter

250 mL (1 cup) sugar

Grated zest of 3 oranges

3 eggs

60 mL (1/4 cup) orange juice

For the Strawberry Coulis

500 mL (2 cups) fresh or frozen strawberries, thawed

60 mL (1/4 cup) sugar

For the Garnish

1 L (4 cups) fresh strawberries, hulled

60 mL (1/4 cup) sugar

Zest of 1 lemon


For the Cake

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides.

2. In a bowl, combine the flour and baking powder. Set aside.

3. In another bowl, cream the butter with the sugar and the orange zest using an electric mixer. Add the eggs one at a time and beat until smooth. With the mixer on low speed, add the dry ingredients, alternating with the orange juice. Pour the batter into the loaf pan. Bake until a toothpick inserted in the middle comes out clean, about 1 hour.

4. Let cool partially. Unmould onto a cooling rack and let cool. If the cake is for a picnic, wrap in a clean tea towel or place in an aluminum cake tin.

For the Strawberry Coulis

1. In a blender or food processor, purée the strawberries and sugar until smooth.

2. Refrigerate until chilled, about 2 hours. If sauce is needed for a picnic, transfer to a Mason jar.

For the Garnish

1. In a bowl, gently toss the strawberries with the sugar and zest. Refrigerate for 15 minutes.

2. Serve slices of cake with the sauce and macerated strawberries.

See more: Picnics, Eggs/Dairy, Bake, Fruit, Citrus, Dessert