Spanish Orange Cake from Valencia | SERIOUSLY Good & Easy to Make Recipe

This Spanish Orange Cake is what classic Spanish desserts are all about. Simple ingredients, beautiful flavors and no tricky techniques or special equipment needed. Serve it for breakfast, as an after dinner dessert or even as a snack on the go.

This cake hails from the region of Valencia in Spain´s Eastern coast, where it´s known as Bizcocho de Naranja. Typically found at all bakeries around the region and always served next to a café solo (Spanish espresso).

It took me exactly 40 minutes to perfectly bake the cake. Of course every oven heats differently, so it might take you 35 minutes or even up 45 minutes. Just pierce the cake in the middle, if it comes out cleanly the cake is ready.

TIPS & TRICKS to Make this Recipe: One the cake is baked and cooled off, you place a plate over the baking pan and flip the cake into the plate. Basically like you would on an upside down cake. This is what gives it that incredible presentation. The cake will hold for up to 5 days in the fridge, covered in saran wrap, or up to 3 months in the freezer.

****In the video I state 1 cup sugar for the caramel sauce, it is actually 1/2 cup as stated in the recipe card below***

Key Ingredients & Cookware I used in this Recipe:
BAKING PAN I USED
SUNFLOWER OIL

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Watch the Video Below on How to Make this Spanish Orange Cake from Valencia

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Spanish Orange Cake from Valencia

Course Dessert

Cuisine Spanish

Prep Time 15 minutes

Cook Time 50 minutes

Servings 12

Calories 289 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 1/2 cups granulated sugar 300 grams
• 2 tbsp water 30 ml
• 3 oranges
• 3 eggs
• 1/2 cup plain greek yogurt 140 grams
• 1/2 cup sunflower oil 120 ml
• 2 cups all-purpose flour 240 grams
• 2 tsp baking powder 8 grams
• 1/4 tsp sea salt 1.5 grams

Instructions

1. Add 1/2 cup (100 grams) granulated sugar into a small fry pan, along with 2 tbsp water and heat with a medium heat, shake the pan so everything is well mixed

2. Meanwhile, peel 2 oranges and then cut into 1/4 inch (.635 cm) thick rounds

3. Line an 8-inch (20 cm) round baking pan with parchment paper and grease the sides with nonstick cooking spray

4. After about 8 minutes and all the sugar has dissolved and you´ve ended up with a dark amber caramel sauce, remove from the heat and add into the baking pan, add the slices of orange over the caramel, all in a single layer

5. Crack 3 eggs into a large bowl, whisk together, then slowly add in 1 cup (200 grams) granulated sugar while you continue to whisk, once all the sugar has been added, add in the greek yogurt, the sunflower oil and the juice of 1 orange (about 2 tbsp / 30 ml), whisk together until well mixed, then add in the flour, baking powder and salt, mix together until you end up with a thick batter with no lumps

6. Pour the cake batter into the baking pan, making sure it´s all in a flat layer once poured

7. Add into a preheated oven, bake only (bottom heat), 180 C - 350 F

8. After 40 minutes remove from the oven, pierce with a toothpick, if it comes out cleanly the cake is fully cooked through, let it rest for 15 minutes, then place a plate over the pan and flip, remove the baking pan and parchment paper, enjoy!

Recipe Notes

Get the Round Baking Pan I used to make this Cake

Nutrition Facts

Spanish Orange Cake from Valencia

Amount Per Serving

Calories 289 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 41mg14%

Sodium 139mg6%

Potassium 109mg3%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 28g31%

Protein 5g10%

Vitamin A 133IU3%

Vitamin C 17mg21%

Calcium 71mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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