Armenian Orange Cake

Ingredients

While the original Greek Portokalopita is made with phyllo pastry and a custard-like filling, the Armenian Orange Cake takes a different approach. This adaptation focuses on the essence of oranges, using fresh orange juice and zest to infuse the cake with a vibrant citrus flavor. The Armenian version also omits the phyllo pastry, resulting in a moist and tender cake with a slightly sticky crumb. We alse have the original recipe for Portokalopita, so you can check it out.

• 3 large oranges, juiced and zested (about 1 cup (240ml) juice and 2 tablespoons zest) 3 large oranges, juiced and zested (about 1 cup (240ml) juice and 2 tablespoons zest)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 40g, 24g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the freshly squeezed orange juice. Mix until just combined.
6. 6.
   Stir in the orange zest.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar.
11. 11.
    Slice and serve.

Treat your ingredients with care...

• Oranges — Use fresh and juicy oranges for the best flavor. Make sure to zest the oranges before juicing them to capture the aromatic oils.

Tips & Tricks

• For an extra burst of citrus flavor, add a tablespoon of orange liqueur to the batter.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you prefer a less sweet cake, reduce the amount of granulated sugar to 3/4 cup.

Serving advice

Serve the Armenian Orange Cake at room temperature for the best flavor and texture. It pairs well with a hot cup of Armenian coffee or a refreshing glass of iced tea.

Presentation advice

Dust the top of the cake generously with powdered sugar to create an elegant and inviting appearance. Garnish with a few thin slices of orange or a sprig of fresh mint for a touch of sophistication.