Turkish orange cakes use the entire fruit—peel, pith, and pulp—boiled whole for 2 hours to eliminate bitterness completely.
Orange Cake with Pudding Cream
Indulge in this irresistibly moist Orange Cake, infused with vibrant citrus notes and topped with a luscious pudding cream that takes it over the top! With the perfect blend of zesty orange juice and creamy vanilla pudding, every bite is a delightful burst of flavor. Get ready to impress your taste buds and your friends with this simple yet sensational dessert!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 çay bardağı portakal suyu (100 ml) (240 ml)
- 1 su bardağı portakal suyu (240 ml)optional
- 1 adet portakal kabuğu rendesi
🥛Dairy & Eggs(3)
- 4 adet yumurta (M)
- 1 çay bardağı süt (100 ml) (240 ml)
- 3 su bardağı süt (600 ml) (720 ml)
🫙Pantry Staples(9)
- 1 paket kabartma tozu (15 g)
- 2 su bardağı un (260 g) (250 g)
- 1 çay bardağı sıvı yağ (100 ml) (240 ml)
- 2,5 yemek kaşığı buğday veya mısır nişastası (40 g) (37.5 ml)
- 3 yemek kaşığı buğday veya mısır nişastası (45 ml)
- 1 su bardağı şeker (180 g) (200 g)
- 1–2 yemek kaşığı toz şeker (15 ml)optional
- 3 yemek kaşığı şeker (45 ml)
- 60 g beyaz çikolata (2.12 oz)
👨🍳 Instructions
- 1
Whisk the eggs, orange zest, and sugar until frothy. Add the oil, milk, and orange juice and mix.
- 2
Sift the flour, starch, and baking powder into the mixture and pour into a greased pan. Bake in a preheated oven at 180 °C for about 27–30 minutes.
- 3
While the cake is baking, mix the milk, sugar, and starch in a saucepan and cook until thickened. Remove from heat and stir in the white chocolate until melted.
- 4
Mix the orange juice and sugar for soaking. Once the cake has cooled slightly (about 5 minutes), poke holes with a fork or toothpick and pour the soaking mixture over it.
- 5
Spread the warm pudding over the cake. It is ready to serve once completely cooled.
💡 Pro Tips
- ✓Whisk eggs and sugar for 3-4 minutes until the mixture triples in volume and falls in ribbons - this incorporates air for a lighter cake structure.technique3-4 minutes
- ✓Test cake doneness at 27 minutes by inserting a toothpick 1 inch from center rather than dead center, as the edges set first and center may appear underdone while perfectly baked.timing27 minutes
- ✓Cook the pudding to exactly 170-175°F while whisking constantly - this temperature activates starch thickening without curdling while maintaining smooth texture.technique170-175°F
- ✓Poke holes every ½ inch across the cake surface immediately after the 5-minute rest so the syrup penetrates evenly while the cake is still warm and porous.timing½ inch spacing
- ✓Add white chocolate to pudding when it reaches 140-150°F to prevent seizing - chocolate melts smoothly at this temperature without breaking the emulsion.technique140-150°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Turkish orange cakes use the entire fruit—peel, pith, and pulp—boiled whole for 2 hours to eliminate bitterness completely.
Orange Cake with Pudding Cream
Indulge in this irresistibly moist Orange Cake, infused with vibrant citrus notes and topped with a luscious pudding cream that takes it over the top! With the perfect blend of zesty orange juice and creamy vanilla pudding, every bite is a delightful burst of flavor. Get ready to impress your taste buds and your friends with this simple yet sensational dessert!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1 çay bardağı portakal suyu (100 ml) (240 ml)
- 1 su bardağı portakal suyu (240 ml)optional
- 1 adet portakal kabuğu rendesi
🥛Dairy & Eggs(3)
- 4 adet yumurta (M)
- 1 çay bardağı süt (100 ml) (240 ml)
- 3 su bardağı süt (600 ml) (720 ml)
🫙Pantry Staples(9)
- 1 paket kabartma tozu (15 g)
- 2 su bardağı un (260 g) (250 g)
- 1 çay bardağı sıvı yağ (100 ml) (240 ml)
- 2,5 yemek kaşığı buğday veya mısır nişastası (40 g) (37.5 ml)
- 3 yemek kaşığı buğday veya mısır nişastası (45 ml)
- 1 su bardağı şeker (180 g) (200 g)
- 1–2 yemek kaşığı toz şeker (15 ml)optional
- 3 yemek kaşığı şeker (45 ml)
- 60 g beyaz çikolata (2.12 oz)
👨🍳 Instructions
- 1
Whisk the eggs, orange zest, and sugar until frothy. Add the oil, milk, and orange juice and mix.
- 2
Sift the flour, starch, and baking powder into the mixture and pour into a greased pan. Bake in a preheated oven at 180 °C for about 27–30 minutes.
- 3
While the cake is baking, mix the milk, sugar, and starch in a saucepan and cook until thickened. Remove from heat and stir in the white chocolate until melted.
- 4
Mix the orange juice and sugar for soaking. Once the cake has cooled slightly (about 5 minutes), poke holes with a fork or toothpick and pour the soaking mixture over it.
- 5
Spread the warm pudding over the cake. It is ready to serve once completely cooled.
💡 Pro Tips
- ✓Whisk eggs and sugar for 3-4 minutes until the mixture triples in volume and falls in ribbons - this incorporates air for a lighter cake structure.technique3-4 minutes
- ✓Test cake doneness at 27 minutes by inserting a toothpick 1 inch from center rather than dead center, as the edges set first and center may appear underdone while perfectly baked.timing27 minutes
- ✓Cook the pudding to exactly 170-175°F while whisking constantly - this temperature activates starch thickening without curdling while maintaining smooth texture.technique170-175°F
- ✓Poke holes every ½ inch across the cake surface immediately after the 5-minute rest so the syrup penetrates evenly while the cake is still warm and porous.timing½ inch spacing
- ✓Add white chocolate to pudding when it reaches 140-150°F to prevent seizing - chocolate melts smoothly at this temperature without breaking the emulsion.technique140-150°F