Orange Easter cake

Ingredients

Orange sugar

130 grams (4.6 ounces) sugar

Zest of 2 oranges

Leaven

80 grams (2.8 ounces) water

33 grams (1.2 ounces) fresh yeast

10 grams (0.35 ounces) sugar

40 grams (1.4 ounces) strong flour

The dough

460 grams (16.2 ounces) strong flour

110 grams (3.9 ounces, approximately 2 large eggs) eggs

70 grams (2.5 ounces) milk

1 gram (0.035 ounces, 1/6 teaspoon) salt

Spices to taste (e.g., cinnamon, nutmeg)

Prepared orange sugar

125 grams (4.4 ounces) butter, cut into cubes

Candied orange peels to taste

Icing

20 grams (0.7 ounces) orange juice

100 grams (3.5 ounces) powdered sugar

50 grams (1.8 ounces) icing mix

Instructions

Step 1

1. Cut the zest into a thin layer, avoiding the white pith. Process it with the sugar in a food processor until smooth. Set aside for 10-15 minutes. This resting period allows the orange flavor to infuse into the sugar.

Step 2

2. Crumble the yeast into a bowl, mix with sugar, and dilute with warm water. Stir in the flour, cover with cling film, and set aside in a warm place for 15 minutes. A warm, draft-free place like an oven with the light on is ideal.

Step 3

3. Ensure all ingredients, except the butter, are at room temperature or slightly warmer (75-79°F | 24-26°C). Mix the milk and eggs using an immersion blender. Sift the flour into the mixer bowl and pour in the active leaven. Begin kneading with the dough hook on low speed, gradually adding the milk-egg mixture. Add the orange sugar, salt, and spices. Continue kneading for at least 10 minutes. Gradually add the butter cubes and keep kneading at low speed until fully incorporated. Increase speed to medium and knead for an additional 12-15 minutes, occasionally stopping to scrape the dough off the hook and knead by hand. Add candied fruits if desired. Form the dough into a ball, place it back in the bowl, cover with cling film, and let it rise in a warm place for 2-3 hours. Knead briefly after it has risen well. If the dough is sticky, lightly oil your hands or flour the surface.

Step 4

4. Line a baking sheet with Easter cake capsules. Divide the dough with a scraper, filling the capsules no more than halfway. Form each piece into a ball, placing it seam down in the capsules. Cover with a towel and proof in a warm place for 35-40 minutes. Preheat the oven to 320°F (160°C), using convection if available. Proofing in a warm place helps the cakes rise properly before baking.

Step 5

5. Brush the tops of the cakes with beaten egg and sprinkle with sugar. Bake: Small cakes for 35-40 minutes, medium cakes for 45-50 minutes, and large cakes for 50-55 minutes. If the tops darken too quickly, cover with foil or parchment after 25 minutes. Cool the cakes completely on a wire rack without removing them from the capsules. Store by wrapping each cake tightly in cling film and refrigerating. Wrapping the cakes well prevents them from drying out.

Step 6

6. Mix the powdered sugar and icing mix, then sift into a bowl. Gradually stir in the orange juice. Cover the cakes with icing before serving. Let the icing set for a few minutes for a firm finish.

Servings

Ready to present your masterpiece? 🎉 These Easter Orange Cakes are incredibly versatile for serving!

For a Brunch Gathering: Slice your cake into even pieces and arrange them on a beautiful serving platter. Add some fresh orange slices and mint leaves for a pop of color and freshness. 🍊🌿

Dessert Delight: Bring out the cake at the end of a meal as a show-stopping dessert. Pair it with a cup of hot coffee or tea. Pro tip: Warm a slice in the microwave for a few seconds for that fresh-out-of-the-oven sensation. ☕🍰

Kiddie Treats: Cut the cake into small, bite-sized pieces and serve with a side of whipped cream or vanilla ice cream. Kids love dipping and the creamy addition makes it even more fun! 🍦🎈

Equipment

Stand Mixer with Hook Attachment

A stand mixer will save you time and effort when kneading the dough. If you don't have one, you can use a hand mixer with dough hooks or knead by hand, but expect it to take longer.

Submersible Blender

This handy tool helps you blend the milk and eggs smoothly. You can also use a regular blender if you prefer.

Microplane Zester

A zester is essential for getting fine zest without the bitter white pith. If you don't have one, a box grater can work in a pinch.

Baking Sheet

Use a sturdy baking sheet to hold your cake capsules. You might need parchment paper to avoid sticking.

Wire Rack

A wire rack is crucial for cooling your cakes evenly and quickly, preventing sogginess.

Variations

Want to make this recipe gluten-free or vegan? We've got you covered!

Gluten-Free: Substitute the strong flour with a gluten-free all-purpose flour blend. Ensure your baking powder is certified gluten-free and follow the rest of the steps as usual. 🥳

Vegan: Replace the eggs with a mixture of flaxseed and water (1 tablespoon of flaxseed meal + 3 tablespoons of water to replace one egg). Use a non-dairy milk like almond or soy milk and swap butter with a vegan margarine or coconut oil. 🥥🌱

Faq

Why is my dough not rising?
Make sure your yeast is fresh and the water is warm, not hot. Yeast needs a cozy environment to activate properly.
How do I know when the dough is kneaded enough?
The dough should be smooth, elastic, and slightly sticky. If you can stretch it without it tearing immediately, it's ready.
Can I add other dried fruits?
Absolutely! Feel free to experiment with raisins, dried cranberries, or even chopped nuts for added crunch.
How do I prevent the cake tops from over-browning?
Cover the cakes with a sheet of foil or parchment if they start to darken too quickly, usually after 25 minutes of baking.
Are there different ways to shape the dough?
Yes, you can shape the dough into traditional loaf shapes or even braid it for a decorative touch.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it. Let it come to room temperature before baking for the best results.