Looks great! How long did you prove?
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Thank you! About 24 hours.
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Looks fab! I’ll have to get my dude back to making that when we’re back home.
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I don’t know why I haven’t thought of this before now, but here it is – an orange juice cake.
Sunshine has a small glass of orange juice just about every morning and for some reason I’ve never tried to make a cake with it – until now.
I also made a butter cream frosting with that same orange juice, then added some food coloring for an orange tint.
I’ll report back if she likes it or not.
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Wait, I guess 24 was the whole process. I let is sit shaped for 2 hours.
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Rabarbarakaka (Rhubarb Cake).
I made a half recipe in a 6.5” inch springform pan, grinding the coffee very, very fine. The only change I made was to add the equivalent of 1 t. almond liqueur to the original recipe.
A very delicious cake! The coffee note and texture were distinct when I tasted the batter, but I did not notice any graininess once baked. The rhubarb is not very forward in the finished cake – you pick up little pockets of brightness, but I wouldn’t immediately declare “rhubarb” at first bite (my rhubarb was diced/sliced pretty small). The brown-sugar-cinnamon topping added a nice crunch (on Day 1).
We both found it delicious and a pleasing coffee cake. I will make it again. If any of the cake is left tomorrow, I’ll advise how it holds up (because rhubarb).
Note: This is a taller cake, and benefits from the extra height offered by the spring-form pan.
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Whoa. This looks amazing.
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Thank you! I was pleasantly surprised, having picked a random recipe out of a foreign newspaper. 
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Yeah, props to you for just going for it 
This looks great, I’m very tempted.
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Partial Fail on my Orange Juice Cake – Sunshine tried a piece and it has a very slight orange taste. I tried a small piece, as well and it tastes like a generic cake – nothing special.
We’ll still eat it, but it’s back to the drawing board on this one.
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I’d think orange zest and orange oil would give it more oomph. But I’m not as much of a baker as others here, so I’ll defer to them.
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Did you just use the juice in the cake? In my experience, you really need a nice amount of citrus zest in a cake to get a robust flavor. And you get the most flavor if you rub the zest into the sugar until it’s fragrant before mixing up the cake batter.
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And even with zest included, natural citrus flavors fade quickly, in my experience - within a few hours. Orange extract might be needed to boost the longevity.
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Yes, I just used the juice.
Sunshine told me she liked the lemon cake better, so I’ll perfect that recipe (first), then I’ll re-visit this orange attempt.
Thank you everyone for the suggestions. I’m going to write them all down in my notes and try again in a couple of weeks or so.
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Sunshine is lucky.
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I was away or had guests for much of May… had a great time but not much baking got done! But I am back at it… starting with Dorie Greenspan’s Caramel Crunch Chocolate Chunklets which are sliced and placed in muffin tins. I baked and froze the dough before a recent trip and baked one batch over the week-end.
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I LOVE those cookies. What did you think?
Also a fan!! Really love the texture…
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Apparently it’s difficult to capture the flavour of oranges in baking without resorting to using orange oil/extracts.
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That cake sounds delicious…5 zested oranges!
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