MY MOTHER’S COOKBOOK
Burriana in the community of Valencia in southern Spain is surrounded by sweet orange groves. It is not a surprise therefore that bizcocho de naranja (orange cake) is one of the traditional specialities of the region. If you travel to experience this delicacy, be prepared to be surprised.
This is the standard version, no longer the preserve of the good bakers of Valencia, now ubiquitous in the homes of good bakers.
This site is dedicated to orange cake recipes.
- 1 orange, cooked in approximately 1 litre water, retain liquid
- 250 g sugar
- 165 g flour
- 3 eggs
- 150 g almonds, ground
- 100 ml orange water
- 30 ml yoghurt
- 10 g orange zest
- I tsp baking powder
Cut orange into segments, remove any pips, blend with 150 g of cooking liquid into a smooth paste.
Preheat oven to 180°C.
Whisk eggs and sugar until pale and thick.
Add orange paste, zest and yoghurt to egg-sugar mixture. Fold in baking powder, flour and ground almonds.
Pour into cake mold.
Bake for 60 minutes.