A simple and fluffy orange cake, gluten-free and lactose-free if using alternative flours and milk; made with vegetable oil and orange juice, perfect for breakfast or snack.
Preheat the oven to 170°C and butter or oil a 24 cm diameter cake pan.
In a large bowl, beat the eggs with the sugar until you get a light and frothy mixture.
Add the oil in a thin stream while continuing to mix well.
Add the orange juice.
Sift together flour, baking powder and salt, then gradually incorporate them into the mixture alternating with the milk.
Mix until you obtain a smooth and homogeneous batter.
Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool, then dust with powdered sugar if desired.
24 cm cake pan
Large bowl
Whisk
Sifter
Toothpick
For a gluten-free and lactose-free version, replace all-purpose flour with rice flour and milk with oat milk.
Italy
| Energy (kcal) | 318.63 |
| Carbohydrates (g) | 33.39 |
| of which Sugars (g) | 19.16 |
| Fat (g) | 18.98 |
| of which Saturates (g) | 2.86 |
| Protein (g) | 5.32 |
| Fiber (g) | 0.65 |
| Sale (g) | 2.75 |
