10 Tips for when cooking this dish
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Use fresh orange juice and zest — bottled juice lacks the same flavour.
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Don’t overmix the batter to keep the cake light and fluffy.
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Measure flour correctly using the spoon-and-level method.
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Greek yogurt adds richness and moisture — don’t substitute with low-fat.
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Let ingredients come to room temperature before mixing.
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Use a light-coloured metal pan for even baking.
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Check doneness with a toothpick — it should come out clean.
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Don’t skip the glaze — it enhances the citrus flavour beautifully.
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Store leftovers covered at room temp for up to 2 days or refrigerate for 5.
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Add chopped pistachios or poppy seeds for a twist.
Serve it with suggestions
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With hot tea or a citrusy herbal infusion
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Topped with whipped cream or mascarpone
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Garnished with fresh orange slices or berries
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Paired with a citrus sorbet on the side
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Served warm with a drizzle of honey
FAQs
Q: Can I use bottled orange juice instead of fresh?
A: Fresh is best for flavour, but bottled can be used in a pinch — just avoid juice with added sugar.
Q: Can I make this cake ahead of time?
A: Yes, it keeps well for 2–3 days and the flavour deepens as it sits.
Q: Can I use oil instead of butter?
A: You can substitute 1/2 cup of neutral oil for butter, though the flavour will be slightly different.
Q: What’s the best pan to use?
A: An 8-inch round or square pan works great. You can also double the recipe for a sheet cake.
Q: Can I freeze this cake?
A: Yes, wrap it tightly (unglazed) and freeze for up to 2 months. Glaze after thawing.
