1308. Iraqi Orange Cake

I have literally been making this Iraqi orange cake for decades. It has such a distinctive flavor and texture, soft, yet almost like a pound cake. It is a very well know Iraqi contribution to any afternoon tea, or asrooniya (عصرونية), and despite its humble appearance, it proudly contributes to even the fanciest of food tables.
The major liquid component is the orange juice, which gives the cake a delicate flavor. To increase the orange flavor, add some finely grated orange zest to the batter. I use my handy food processor, but use what ever tool you have, simply adhere to the order of mixing.

Ingredients:

4 eggs
2 cups sugar
1 cup oil
3 cups flour
1 1/2 tsp b.powder
1 cup orange juice
1 Tbsp grated orange zest (optional)


Method:

Butter and flour a bundt cake tin; set aside. Preheat oven to 365F.
In a food processor, combine the eggs, sugar, and oil until homogeneous.
Add the flour and baking powder, mix until just combined. Add the orange juice, and mix again until you have a smooth batter (do not over-mix).
Pour the batter in the prepared tin and bake for 60-65 minutes.
Un-mold and allow to cool completely. We prefer the cake on the next day as it has time to soften and develop its flavor.
Serve with cardamom tea for the Iraqi experience.

صحة و عافية