Orange and Cream Cheese Cake by @aliterdulcia

1h20
Medium

10 servings

🧈

250 g

Butter

🍬

250 g

Sugar

🥚

4 large eggs

Eggs

🍊

Orange Zest

🍊

1 medium orange

Orange Juice

🧀

250 g

Cream Cheese

🌾

300 g

Wheat Flour

🥄

5 ml

Baking Powder

🧂

0.3 g

Salt

🍚

Icing Sugar

🍊

Orange Juice

Preparation Steps

  1. Step 1/13

    Remove the unsalted butter and cream cheese or mascarpone from the refrigerator until softened. Preheat the oven to 170°C / 340°F with top and bottom heat.

    unsalted butter
    cream cheese or mascarpone
    🥣mixing bowl

  2. Step 2/13

    Grease the Bundt pan thoroughly with butter. Lightly flour the pan if desired to help release the cake.

    unsalted butter
    wheat flour
    🍰Bundt pan

  3. Step 3/13

    Finely grate the zest from the medium orange. Juice the orange and set both the zest and juice aside.

    medium orange
    🧀fine grater
    🍋citrus juicer

  4. Step 4/13

    Beat the 250 g unsalted butter with the 250 g granulated sugar until pale and creamy. Scrape down the bowl with a rubber spatula.

    unsalted butter
    granulated sugar
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/13

    Add 1 large egg and beat until fully incorporated. Repeat with the remaining 3 large eggs, adding them one at a time.

    large eggs
    🥣mixing bowl

  6. Step 6/13

    Add the orange zest and orange juice to the batter. Beat briefly until evenly combined.

    medium orange
    🥣mixing bowl

  7. Step 7/13

    Add the 250 g cream cheese or mascarpone. Mix until the batter is smooth and homogeneous.

    cream cheese or mascarpone
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Sift the 300 g wheat flour, 1 tsp baking powder, and pinch of salt together. Add the dry mixture to the batter.

    wheat flour
    baking powder
    salt
    🧺fine-mesh sieve
    🥣mixing bowl

  9. Step 9/13

    Fold the dry ingredients into the batter just until no dry streaks remain. Do not overmix the batter.

    wheat flour
    baking powder
    salt
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/13

    Pour the batter into the prepared Bundt pan. Smooth the surface evenly with the rubber spatula.

    🍰Bundt pan
    🥄rubber spatula

  11. Step 11/13

    Bake at 170°C / 340°F for about 60 minutes. Test the center with a skewer; it is ready when the skewer comes out clean.

    🍰Bundt pan
    📍skewer

  12. Step 12/13

    Cool the cake in the Bundt pan for 15 minutes. Turn it out onto a cooling rack and let it cool completely.

    🍰Bundt pan
    🧊cooling rack

  13. Step 13/13

    For an optional glaze, mix the powdered sugar with enough fresh orange juice to make a pourable glaze. Drizzle the glaze over the cooled cake.

    powdered sugar
    medium orange
    🥣mixing bowl
    🥄rubber spatula

Composition

Ingredients

Types

Grains, Baking, Seasonings

Ingredients

Butter, Sugar, Eggs, Orange zest, Orange juice, Cream cheese, Wheat flour, Baking powder, Salt, Icing sugar

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

464 kcal

Macro nutrients

Protein: 6.2g, Carbohydrates: 54.7g, Sugars: 34.7g, Fat: 25.8g, Saturated fat: 15.3g, Fiber: 1.1g

Nutritional Information

Minerals

Calcium: 91mg, Iron: 1.5mg, Potassium: 121mg, Sodium: 170mg

Vitamins

Vitamin C: 5mg, Vitamin A: 220µg, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, electric hand mixer, fine grater, citrus juicer, fine-mesh sieve, rubber spatula, Bundt pan, skewer, cooling rack

Appliances

oven, electric hand mixer

Type

Type

Type Of Dish

Cake, Dessert, Sweet baked good

Occasions

Breakfast, Brunch, Afternoon tea, Snack, Sunday dessert

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Tender, Moist, Soft, Fluffy

Flavors

Orange, Citrusy, Sweet, Creamy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight cake container,Keep away from direct sunlight,Use room-temperature storage only if unglazed), fridge : 5 days (Store in an airtight container,Bring slices to room temperature before serving,Recommended for glazed cake or warm weather), freezer : 90 days (Freeze whole or in individual slices,Wrap tightly in plastic wrap and place in a freezer bag,Freeze without the optional glaze for best texture)