Preparation of the cake:
🥄 Beat the eggs with a pinch of salt until they become foamy. 🍬 Add the sugar and beat again until you have a light and homogeneous mixture.
🛢️ Combine the oil and orange juice, mixing well.
🍊 Add the grated orange peel for extra aroma!
🌾 Sift the flour with the baking powder and add it little by little to the dough, mixing until you have a smooth, lump-free dough.
🍰 Pour the dough into a 26 cm diameter mold (or 24 cm for a taller cake) previously greased and floured.
🔥 Bake in a preheated oven at 175°C for about 35-40 minutes, or until a toothpick inserted comes out clean.
❄️ Allow to cool completely before unmolding.
Preparation of the orange cream:
🍬 In a saucepan, mix the sugar and cornstarch.
🍊 Slowly add the orange juice, mixing well to avoid lumps.
🔥Cook over medium heat, stirring continuously, until you get a thick, velvety cream.
❄️Let the cream cool slightly.
Assembling the cake:
🔪 Cut the cooled cake in half horizontally.
🍊 Spread a layer of orange cream on the bottom half of the cake.
🍰Overlap the other half and press lightly so everything sticks together.
🍬 Decoration (optional): sprinkle with icing sugar for an elegant finishing touch.
Tips and variations:
🍊 For an even more intense flavor, add a few drops of orange essence to the cream!
🍫 If you want an even tastier version, add a few chocolate chips to the dough before baking.
🧁 You can also make mini tarts with this recipe, ideal for children or as a gift!
Enjoy your meal!
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