Dark brown sugar imparts a deep flavor that is reminiscent of molasses to this cake (and everything else it is used in making). Grated orange zest adds a bright note, and makes the cake appropriate for a winter dessert. Cake flour is finer than all purpose flour and results in a cake with a finer (or in other words softer) texture; be sure to use the kind that is not labelled as "self-rising" since baking powder is added here.


  • 230 grams sugar (yellow)
  • 50 grams dark brown sugar
  • 1 egg
  • 250 milliliters milk
  • 30 grams unsalted butter (softened)
  • 1 Orange (peeled)
  • 250 grams cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • butter (for greasing)
  • sugar (for sprinkling)


  1. Preheat oven to 180°C (approximately 350°F).
  2. In a bowl, whisk sugar, egg and a little milk until smooth.
  3. Add butter and mix well.
  4. Add remaining milk.
  5. Peel orange, remove pith from peel and thinly julienne peel.
  6. Add flour, baking powder, cinnamon and orange peel.
  7. Mix well.
  8. Grease a Bundt cake pan with butter and sprinkle with sugar.
  9. Pour batter in the pan. Bake in preheated oven for 30-40 minutes.
  10. Cake is done when toothpick inserted in the middle of cake comes out clean.
  11. Remove cake from oven, cool for about 5 minutes and remove from pan.
  12. Cool on a baking rack.
Discover more recipes from Hoje para Jantar


Yummly User