Orange Cake with Fresh Berries

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.

Yield: 8 servings (serving size: 1 cake slice, 2 tablespoons raspberries, and 2 tablespoons blueberries)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 25%
  • Fat: 4.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.8g
  • Carbohydrate: 28.7g
  • Fiber: 1.7g
  • Cholesterol: 51mg
  • Iron: 1.3mg
  • Sodium: 178mg
  • Calcium: 50mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
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