Norwegian Orange Cake

By on 05/12/2015

Norwegian Orange Cake

Ingredients:

3/4 c unsalted butter, softened
1 cup granulated sugar
3 eggs
Grated zest of one orange
1/3 cup orange juice, plus 2 tablespoons, divided
1 1/3 cups flour
1 1/2 teaspoons baking powder
3 ounces dark chocolate (70%), finely chopped (or, if you have a 3.25 ounce bar, just go ahead and use the whole thing)
3/4 cup powdered sugar
Candied orange peel (optional), or fresh orange wedges

Directions:

Preheat oven to 350 degrees and grease and flour a 9-inch bundt or angel food cake pan. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Add one egg at a time, beating until incorporated before adding the next. Add the orange zest and 1/3 cup of orange juice and combine.

Sift together the flour and baking powder in a separate bowl. Slowly add it to the cake batter with the mixer running, beating just until incorporated, then add the chocolate and fold to combine.

Pour the batter into the prepared pan and smooth the top with a spatula. It will only fill about a third or half of the pan–that’s okay. Bake for 45 to 55 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan on a cooling rack before removing from the mold.

Meanwhile, sift the powdered sugar in a bowl and whisk in the remaining 2 tablespoons of orange juice to make the icing. When the cake has cooled, drizzle the icing over it. Garnish with candied orange if desired, or serve with orange wedges. Serves 10-16.

Source: outsideoslo.wordpress.com

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