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An absolutely irresistible orange cake. Wonderfully moist, beautifully soft and delicious, while staying fresh for days. I decided to add stalks of pink rhubarb to it \u2014 and it turned out to be a perfect match! The flavours of orange and rhubarb complement each other beautifully, and the cake looks just as good as it tastes. It makes the perfect afternoon treat for the whole family.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the moist orange and rhubarb cake:<\/span><\/p>\n

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• 2 large eggs<\/li>\n
• 150 g caster sugar<\/li>\n
• 120 ml rapeseed oil<\/li>\n
• 150 ml freshly squeezed orange juice, plus the finely grated zest of the oranges<\/li>\n
• 175 g plain flour<\/li>\n
• 1\u00bc tsp baking powder<\/li>\n
• 3 thin rhubarb stalks<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Place the eggs and sugar into the bowl of a stand mixer. Using the whisk attachment, beat on high speed until the mixture becomes pale, light and fluffy, increasing up to three times in volume. Using a stand mixer, this should take about 7\u201310 minutes; with a hand mixer, around 10\u201315 minutes. When lifted, the mixture should fall slowly from the whisk in a ribbon-like stream and remain visible on the surface for several seconds. Gradually pour the oil into the whipped egg mixture in a slow stream while continuing to whisk. Repeat in the same way with the orange juice. Sift the plain flour and baking powder directly into the mixture and gently fold in with a spatula, only until combined. Add the orange zest and fold in gently.<\/p>\n

  Grease a loaf tin measuring approximately 10 x 20 cm at the base and 13 x 23 cm at the top, then dust lightly with flour, shaking out the excess.<\/p>\n

  Pour the batter into the prepared tin. Arrange the rhubarb stalks gently on top, trimming them to fit the width of the tin and placing them side by side. The stalks should be very thin so that they do not sink to the bottom of the cake. If using thicker stalks, slice them lengthwise into halves or thirds to make them thinner.<\/p>\n

  Bake at 175\u00b0C, for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely in the tin, as the cake will be very delicate while warm. Once cooled, remove from the tin, slice and serve.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

  Recipe source \u2014 Pretty. Simple. Sweet<\/a>.<\/span><\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  An absolutely irresistible orange cake. Wonderfully moist, beautifully soft and delicious, while staying fresh for days. I decided to add stalks of pink rhubarb to it \u2014 and it turned out to be a perfect match! The flavours of orange and rhubarb complement each other beautifully<\/p>\n","protected":false},"author":1,"featured_media":14968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[124,122],"duration":[],"tag_group":[],"class_list":["post-14967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-orange-mandarine","tag-rhubarb"],"acf":[],"yoast_head":"\n