Orange Cake with Fresh Berries

Orange Cake with Fresh Berries Recipe
Photo: Jan Smith
Because of its geographic location on the Mediterranean, Provence has been influenced by other Mediterranean countries. Oranges and olive oil are highly valued--here they coexist in a cake. Orange-flower water adds an intense perfume but can be omitted. It can be found in Middle Eastern food stores.


8 servings (serving size: 1 cake slice, 2 tablespoons raspberries, and 2 tablespoons blueberries)

Recipe from

Cooking Light

Nutritional Information

Calories 176
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 0.9 g
Monofat 3 g
Polyfat 0.7 g
Protein 4.8 g
Carbohydrate 28.7 g
Fiber 1.7 g
Cholesterol 51 mg
Iron 1.3 mg
Sodium 178 mg
Calcium 50 mg


1 cup sifted cake flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon olive oil
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon orange-flower water
2 large egg yolks
6 large egg whites
1/4 teaspoon cream of tartar
1 tablespoon powdered sugar
1 cup blueberries
1 cup raspberries


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well. Add rind and next 5 ingredients (through egg yolks); beat at medium speed until smooth. Beat egg whites and cream of tartar until stiff peaks form. Gently stir one-fourth of egg whites into batter; fold in remaining egg whites. Pour mixture into a 10-inch tube pan with removable bottom. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Let cool on rack 5 minutes in pan. Remove from pan; cool completely. Dust with powdered sugar. Serve with berries.

Joanne Weir,

Cooking Light

June 2005
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