Shanghai-style Orange Cake

Ingredients

While the original Moroccan Meskouta is traditionally made with lemon, this Shanghai-style Orange Cake swaps the lemon for fresh oranges, which are abundant in Shanghai. The cake also incorporates elements of Shanghai cuisine, such as a lighter sweetness and a more delicate texture, to cater to the local palate. The use of powdered sugar for decoration is also a departure from the traditional Moroccan presentation. We alse have the original recipe for Meskouta, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon baking soda ½ teaspoon baking soda
• ¼ teaspoon salt ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 2 oranges Zest of 2 oranges
• ½ cup (120ml) freshly squeezed orange juice ½ cup (120ml) freshly squeezed orange juice
• ½ cup (120ml) whole milk ½ cup (120ml) whole milk
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 44g, 26g
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar for decoration.
10. 10.
    Slice and serve the Shanghai-style Orange Cake, savoring the delightful blend of citrus flavors.

Treat your ingredients with care...

• Oranges — Choose oranges that are firm and heavy for their size, as they will yield the most juice. Make sure to wash and zest the oranges before juicing them for the recipe.

Tips & Tricks

• For an extra burst of citrus flavor, you can add a tablespoon of orange liqueur to the batter.
• To make the cake even more visually appealing, garnish it with thin slices of fresh orange or edible flowers.
• If you prefer a sweeter cake, you can drizzle a simple orange glaze made with powdered sugar and orange juice over the cooled cake.

Serving advice

Serve the Shanghai-style Orange Cake as a delightful dessert after a Shanghai-inspired meal. It pairs well with a cup of fragrant Chinese tea or a scoop of vanilla ice cream for a touch of indulgence.

Presentation advice

To present the Shanghai-style Orange Cake, place a slice on a dessert plate and lightly dust it with powdered sugar. Add a sprig of fresh mint or a thin slice of orange as a garnish for an elegant touch.