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Moist Orange Cake with Homemade Creamy Boil

A delightful and juicy orange cake topped with a rich creamy boil, perfect for elevating any occasion into a celebration.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 whole whole orange (no seeds) Use a juicer for maximum juice.
  • 3 pcs eggs Room temperature for best results.
  • 1/2 cup oil Any neutral oil works.
  • 1 cup sugar Adjust sweetness to taste.
  • 1 cup wheat flour Can be substituted for gluten-free blend.
  • 1 tablespoon baking powder Ensure it's fresh for best rise.
  • 1/2 can condensed milk Can substitute with regular milk and cream cheese.
  • 1/2 cup orange juice Freshly squeezed is preferred.
  • 1 tablespoon butter For greasing the cake mold.
For the creamy boil
  • 1 cup cream Heavy cream works best.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C.
  2. Grease a medium cake mold with butter.
  3. In a blender, combine the whole orange (seeds removed), eggs, oil, and sugar. Blend until smooth.
  4. Add the wheat flour to the blender and blend again until uniform.
  5. Gently fold in the baking powder into the batter.
Baking
  1. Pour the batter into the greased mold and bake for about 35 minutes, or until golden brown.
Serving
  1. Slice the cake and serve with a generous dollop of homemade creamy boil on top.
  2. For an extra treat, serve with vanilla ice cream.

Notes

Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack. Infuse the creamy boil with a hint of orange zest for extra flavor.