← Back to Search Results
baking Spanish
Mari Carmen’s Orange Cake Recipe-2106

Photo by:
Comments: 3


Bizcocho De Naranja De Mari Carmen Martín

A golden, moist cake perfumed with orange. According to our friend Mari Carmen, the secret to its success is adding the ingredients in precisely the order indicated and beating well after each addition. The cake is excellent served with coffee or tea, or to dress it up, combine 2 tablespoons apricot jam and 2 teaspoons orange liqueur. Simmer for 2 minutes, then brush over the finished cake. You can also serve it with a scoop of ice cream and fresh strawberries. For a cake with a wetter texture, heat 4 tablespoons (½ stick) butter, 2/3 cup sugar, and 1/3 cup freshly squeezed orange juice until the sugar is dissolved. Pour over the cake while it is hot and in the pan. Allow to cool thoroughly before removing from the pan.

Yield: Makes an 8-inch Bundt cake


  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup freshly squeezed orange juice
  • 1 tablespoon freshly grated orange zest
  • ½ cup mild olive oil
  • 2 cups unbleached flour
  • 1 tablespoon baking powder
  • Confectioners’ sugar for dusting


Grease and flour an 8-inch fluted Bundt pan. Preheat the oven to 350°F. In a bowl, beat the eggs with an electric mixer until thickened and light colored. Gradually beat in the granulated sugar, then—in order—the orange juice, orange zest, and oil. Beat in the flour and, finally, the baking powder.

Pour the batter into the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean and the cake springs back to the touch. Cool slightly, then turn out onto a serving dish. Dust with confectioners’ sugar, or finish in any of the ways described in the headnote.

© 2005 Penelope Casas

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 12, and includes 1 tablespoon of Confectioners' Sugar for dusting.

252kcal (13%)
81mg (8%)
11mg (18%)
20mcg RAE (1%)
53mg (18%)
140mg (6%)
2g (8%)
10g (16%)
1mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • jamati

    06.19.10 Flag comment

    I wanted to make a 9" layer cake so doubled the recipe. For the two layers 1.5 x the recipe would have been sufficient. I used the whisk attachment of my kitchen aid to beat the eggs, sugar, oj, and zest then switched to the paddle when I added the dry ingredients. Plan to put ganache between the layers and to top with a rich chocolate icing.

  • Sylv

    04.08.10 Flag comment

    This is a very mild, sophisticated and beautiful cake!

  • Blessings

    01.19.10 Flag comment

    Made this for my parents who are Spaniards and chefs who love traditional Spanish desserts. They loved it. It was moist and fragrant. Very, very easy to make. I think that one could use the recipie to make not just bundts but cakes, cupcakes, loaves. You can really use you imagination with this one. If you are into chocolate orange combination you could probably do something with this. The olive oil did have a nutty taste to it, but is so much healthier than butter. I was thinking of substituting some of the sugar with honey???

Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
amor-y-tacos Amor Y Tacos
by Deborah Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
martin-yans-china Martin Yan's China
by Martin Yan
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-provence-cookbook The Provence Cookbook
by Patricia Wells

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?