Plumcake all’Arancia (Orange Loaf Cake). Simple and oh so delicious, this soft, fragrant loaf cake is ideal for breakfast, snack or light dessert. All you need is eggs, sugar, flour, oil, and a couple of oranges, rich in flavor and Vitamin C.
- 3 eggs, organic free-range
- 125 g sugar (I used beet sugar)
- 100 g vegetable oil (I used peanut oil)
- 2 organic oranges, juice and zest
- 250 g flour type 0 (or unbleached all-purpose)
- 18 g baking powder (1 package of lievito vanigliato)
- Preheat the oven to 350° F (180° C).
- In a bowl, using a handheld mixer, beat the eggs and sugar for a few minutes until foamy and fluffy.
- Add the vegetable oil, the orange juice, and the zest. Beat on low to incorporate.
- Sift the flour and baking powder. Slowly add it to the wet beating on low just until incorporated.
- Pour on a loaf pan greased and floured (I used a silicone mold).
- Bake in the preheated oven for about 35 minutes. It might take longer, it depends on the oven. Check it after the 30-minute mark with a skewer. If it comes out clean it’s done. I always say that you can tell if a cake it’s done by the smell coming from the oven. It smells like it’s done 😉 .
- Remove from the oven and let cool for 15 minutes on a rack.
- Unmold, slice, and serve.
You can have it plain, dust it with powdered sugar, or with a simple syrup (the juice of 1 orange and 50 g of sugar melted on the stove) brushed it on top when still warm.
You can use spelt flour or whole wheat flour.
It freezes well. You can freeze it whole, or half. I even froze individual slices wrapped in plastic and kept in a ziplock bag. Took out of the freezer at night and enjoyed in the morning as if it was freshly baked.