A blast of citrus flavor permeates this airy orange cake. This delightful concoction is ideal for any event thanks to its zest and freshly squeezed orange juice. The finishing touch, consisting of a dusting of coconut flakes and a drizzle of honey, elevates this cake to a whole new level of deliciousness. You may have it for breakfast, a snack, or even a dessert with a little touch.
One and a half hours of prep time
About thirty-five to forty minutes
Overall, it took 55 minutes.
Pounds: 8–10
Three eggs are the ezoic ingredients.
Half a teaspoon of salt and two hundred grams (or one cup) of sugar
half a tiny cup’s worth of vegetable oil (60 ml)
The ezoic
1 orange’s worth of freshly squeezed juice, or 150 milliliters
The zest of one orange, grated
about 220 grams, or about 1 cup flour for all purposes
The ezoic
Baking powder, 1 teaspoon
Drizzling honey
Flakes of coconut, for decoration
The ezoic
What to do:
Get the oven ready:
Set the oven temperature to 350°F, or 180°C. Use cooking spray or parchment paper to coat a 9-inch round cake pan.
Combine the wet components:
Get the eggs and a pinch of salt foamy in a big bowl by whisking them together. If you want a pale and creamy mixture, add the sugar little by little while whisking.
The ezoic
While whisking, add the orange juice and vegetable oil.
Mix in the grated zest of the orange
