Orange Cake

Ingredients

• 4 room-temperature eggs Eggs
• 1.5 cups (300 g) Sugar
• 3 cups (360 g) Flour
• 1 cup (200 ml) Vegetable oil
• 1 cup (200 g) Yogurt
• 1 orange Orange
• 2 tablespoons Vinegar
• half a teaspoon Bicarbonate of soda
• 1 tablespoon Baking powder
• 1.5 teaspoons Vanilla
• a pinch Salt

Instructions

1. Preheat the oven to 170°C with bottom heat only before preparing the batter.
2. Wash the orange well, then cut it up with the peel on and process it in a food processor or grinder until finely chopped—not too coarse and not too smooth.
3. In a mixing bowl, beat the room-temperature eggs with the sugar until the mixture becomes light in colour and aerated.
4. Add the vanilla to the egg and sugar mixture and stir.
5. Add the oil and yogurt to the egg mixture in batches, continuing to beat.
6. Sift the flour with the baking powder over the mixture, then add the pinch of salt.
7. Stir the mixture with a whisk or mixing spoon, stirring in one direction to retain the air in the batter.
8. Add the chopped orange to the mixture and stir well.
9. Grease a 25 cm pan with a little butter and dust it with flour so the cake does not stick.
10. Pour the batter into the prepared pan.
11. Place the pan in the preheated oven on the middle rack, and bake at 160 to 170°C with bottom heat only for 45 to 50 minutes.
12. Once the cake is baked, turn off the oven, open its door slightly, and let some heat escape before removing the cake.
13. Leave the cake to cool slightly in the pan, then loosen the edges, remove it from the pan, and invert it onto a plate.
14. Slice the cake with a suitable knife when serving.