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Thin, golden, caramelized nut sheets that bake soft and cut easily, then turn irresistibly crisp as they cool.
📝 Ingredients
For 1 cake in a 22 cm springform mold
3 eggs
180 g sugar
Finely grated zest of 1 small or medium orange
Fresh juice of 1 small or medium orange
100 ml mild extra virgin olive oil
200 g wheat flour
6 g baking powder
1 pinch of salt
1 shot of hot water, to add to the oven tray halfway through baking
🍳 Instructions
1. Macerate the orange zest with the sugar
Wash the orange very well.
Finely grate only the orange part of the peel, avoiding the white pith so it does not taste bitter.
Place the zest in a bowl with the sugar.
Rub gently with your fingers or mix with a spoon so the sugar absorbs the orange aroma.
Let this mixture rest while you prepare the mold and the rest of the ingredients.
2. Prepare the oven and mold
Preheat the oven to 150°C, with top and bottom heat.
Grease a 22 cm springform mold with a little mild extra virgin olive oil.
You can line the base with parchment paper to make unmolding easier.
3. Juice the orange
Cut the zested orange and squeeze out the juice.
Reserve the juice to add later to the batter.
4. Beat the eggs with the aromatic sugar
Add the eggs to the bowl with the sugar and orange zest.
Beat for several minutes, until the mixture becomes lighter, creamy, and slightly increased in volume.
This step helps create a lighter texture.
5. Add the EVOO and orange juice
Slowly add the mild extra virgin olive oil while mixing.
Add the fresh orange juice.
Mix until combined.
6. Add the dry ingredients
Sift the flour, baking powder, and salt.
Add the dry ingredients to the mixture in 2 batches.
Mix gently, only until no visible flour remains.
Do not overmix, so the crumb stays tender.
7. Bake with humidity
Pour the batter into the prepared mold and gently smooth the surface.
Bake at 150°C for 30-45 minutes, with top and bottom heat.
Do not open the oven during the first 25 minutes.
Halfway through baking, once the cake has started to rise and looks more stable, add 1 shot of hot water to the oven tray.
This steam helps keep moisture inside the oven and supports a juicier crumb.
8. Check doneness
Insert a toothpick into the center.
If it comes out clean or with a few soft crumbs, the cake is ready.
If it comes out with wet batter, bake for a few more minutes and check again.
9. Cool and unmold
Remove the cake from the oven and let it rest in the mold for 10–15 minutes.
Carefully unmold it.
Transfer it to a wire rack and let it cool before slicing, so the crumb can settle properly.
🌿 Kuisit Tip
Orange zest becomes more powerful when mixed with sugar from the beginning. As it rests, the sugar absorbs the natural oils from the peel and turns into a small citrus perfume for the batter. This simple gesture gives the cake a deeper aroma without adding extra ingredients.