Este bolo de laranja com cobertura é uma sobremesa cítrica e aromática que aproveita toda a laranja, incluindo a casca, para obter um sabor intenso e natural. A textura húmida do bolo, obtida através do óleo, combina perfeitamente com a cobertura brilhante de sumo de laranja que penetra ligeiramente na superfície, criando camadas de sabor em cada fatia.

Ingredientes

  • 300g de açúcar
  • 250g de farinha
  • 4 ovos
  • 2 dl de óleo
  • 1 laranja
  • 1 c. sopa de fermento em pó
  • margarina para untar
  • farinha para polvilhar
  • Para a cobertura
  • 4 dl de sumo de laranja
  • 1 c. sopa de açúcar
  • 1 c. sopa de farinha maisena

Preparação

  1. Barrar uma forma com margarina e polvilhar com a farinha. Ligar o forno a 170ºC.
  2. Lavar a laranja, cortar em pedaços com casca, retirar as sementes e deitar no copo do liquidificador. Juntar o açúcar, os ovos e o óleo, ligar e deixar bater bem até ficar uma mistura lisa.
  3. Deitar para uma tigela, juntar a farinha e o fermento e envolver bem. Deitar para a forma e levar ao forno durante 40min.
  4. Verificar a cozedura com um palito, retirar, desenformar e colocar em cima de uma grelha.
  5. Preparar a cobertura: levar um tacho ao lume com o sumo de laranja, o açúcar e a farinha maisena, mexendo sempre até ferver, deitar sobre o bolo e deixar arrefecer. Servir depois de frio.

Here’s the English version of this zesty orange cake with glaze below

Orange Cake with Glaze

This vibrant orange cake captures the essence of fresh citrus in every bite by using the whole orange, including the peel, which infuses the cake with intense flavour and natural oils. The moist, tender crumb achieved through the oil-based method provides the perfect canvas for the glossy orange glaze, which soaks slightly into the surface whilst setting into a beautiful, shiny coating.

What makes this cake particularly special is the technique of blending the whole orange with the wet ingredients, which distributes the citrus oils evenly throughout the batter and eliminates any bitterness from the peel. The cornflour-thickened glaze creates a professional-looking finish that not only adds visual appeal but also intensifies the orange flavour with each forkful. This cake actually improves with time, becoming more moist and flavourful the day after baking.

Ingredients

  • 300g sugar
  • 250g flour
  • 4 eggs
  • 2dl oil
  • 1 orange
  • 1 tablespoon baking powder
  • Margarine for greasing
  • Flour for dusting
  • For the glaze
  • 4dl orange juice
  • 1 tablespoon sugar
  • 1 tablespoon cornflour

Method

  1. Grease a cake tin with margarine and dust with flour. Preheat the oven to 170°C.
  2. Wash the orange, cut into pieces with the peel on, remove the seeds and place in a blender. Add the sugar, eggs and oil, blend until you have a smooth mixture.
  3. Pour into a bowl, add the flour and baking powder and mix well. Pour into the tin and bake for 40 minutes.
  4. Test for doneness with a toothpick, remove from oven, turn out and place on a wire rack.
  5. Prepare the glaze: heat a saucepan with the orange juice, sugar and cornflour, stirring constantly until it boils, pour over the cake and leave to cool. Serve once cooled.