It’s cold. Let’s make an orange cake


As many other places around Europe, London has seen in these days an unusual snowfall and temperature drop. While my Mediterranean self is longing for warmer springtime days, I also find that every place covered in white snow, gets incredibly charming. In the past months that I have been in maternity leave I have been walking A LOT around my neighbourhood and in the parks, and I decided to not give up on my daily walk neither under the snow storm. Needless to say, when I got home all I want was to have cake and tea. Tommi seemed to be napping well, so I put myself to bake.


photo @ohbulu

This recipe is a little bit more involving that a one-bowl-mix-with-a-wooden-spoon-cake, but at the same time is pretty easy. And most probably you already have all the ingredients at home in your fridge and in your pantry.

It’s a twist from the classic quatre quarts, with few differences. For starter, I was really craving for a strong orange taste, so I added the the juice together with the zest of two blood oranges. Then, I decided to use instead of all purpose white flour some spelt flour that I bought last summer from a mill in the Isle of Wight. Finally, there is a dark chocolate ganache. This is optional, as the cake has enough flavour to stand on its own. I was just craving for some extra depth, warmth and calories to contrastare the snow and cold

Enjoy with some coffee, tea or maybe a homemade yogi tea. And if you can, keep a slice or two for tomorrow’s breakfast!


Serves few friends –Medium difficulty– Prep time 1h 10′

You will need:

  • 3 eggs (yolks and whites separated)
  • 250 gr spelt flour (or 190 all purpose white flour)
  • 190 gr butter, melted
  • 190 gr white sugar
  • 2 oranges
  • 1 teaspoon baking powder
  • Pinch of salt

For the chocolate ganache

  • 100 gr dark chocolate
  • 100 gr double cream

How to:

  1. Preheat the oven at 180C and grease a baking tin;
  2. Separate the egg yolks from the whites, and beat the whites with half of the sugar until stiff;
  3. In the meanwhile, grate the zest and then squeeze the juice of two oranges;
  4. Beat the egg yolks with the remaining sugar until fluffy and pale, then add the orange juice and zest.
  5. Add the flour  and the baking powder and mix again, then the melted butter;
  6. Finally, incorporate the egg whites.
  7. Place in the greased baking tin and bake for 35-40’, until a skewer put in the center of the cake comes out clean.
  8. Let the cake cool down and prepare the ganache.
  9. Cut the chocolate into pieces and warm up the cream on a low fire;
  10. Let the chocolate melt into the warm cream, then spread evenly on your cake;
  11. Let cool and enjoy!


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