Can you imagine the scent of orange spreading through your kitchen while the cake bakes? It’s like an invitation to a moment of Danish hygge. And once you take your first bite, you’ll understand why this orange cake in the airfryer isn’t just a cake, but also a delicious dessert that goes wonderfully with vanilla ice cream.
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Estimated reading time: 2 minutes
Table of contents
Jazz up your orange cake with a scoop of vanilla ice cream on top for a refreshing and delicious combination of sweetness and tartness. You can also try serving it with freshly whipped cream.
Tips and tricks from the author: Morten Jensen
A healthier version of orange cake in the airfryer
If you’d like a healthier version of this cake, that’s absolutely possible.
- Wholemeal flour Replaces regular white flour to give the cake fibre and nourishment.
- Cane sugar or coconut sugar Comes into play instead of refined white sugar. It adds a lovely caramel-like depth to the cake’s sweetness.
- Oil Here I go for a good olive oil or coconut oil, which contributes healthy fatty acids.
- And of course, the unsung hero – the orange. Not only does it give the cake a wonderful aroma and moisture, but it’s also a vitamin C bomb.
How to make a moist orange cake
Orange cake tastes fresh and slightly tangy because both the juice and the grated zest go into the batter. It’s mainly the zest that gives the intense orange aroma, so use an organic orange and grate only the orange layer – the white pith just underneath is bitter. The cake is light and not too sweet, which makes it just as good with afternoon coffee as it is for dessert with a scoop of vanilla ice cream.
My best tip for a moist orange cake is not to bake it for too long. Check it with a cake tester after 20 minutes at 170 °C – if it comes out clean, it’s done. Fold the dry ingredients gently into the egg mixture so the cake stays light, and let it rest in the tin for 10 minutes before turning it out. The oil in the batter helps keep the cake moist for several days.
I recommend this lovely Earl Grey tea with our fluffy orange cake
An orange cake, with its fresh, aromatic citrus tang, calls for something that can mirror and lift those same notes in your cup. Earl Grey tea is made from black tea with bergamot peel – a citrus fruit that shares many of the same aromas as orange – and it creates a completely natural and harmonious combination. I always enjoy a slice of this cake with a steaming cup of tea, and I can warmly recommend FairTea Earl Grey Blue Flower tea bags – a well-rounded, aromatic tea with subtle floral notes that round off the cake experience in an unexpected and lovely way.
FAQ
Bake the cake at 170 °C for about 20-25 minutes. Insert a cake tester in the middle after 20 minutes – if it comes out clean, the cake is done. Then let it rest in the tin for 10 minutes before turning it out onto a wire rack.
The zest goes into the batter, so I recommend an organic orange. If you only have a regular orange, scrub it well in hot water before grating the zest. One large orange gives enough juice and zest for one cake.
Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months – wrap it well and let it thaw at room temperature.
Recipe
Orange Cake in the Airfryer
Cooking Guide
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Cost of the dish
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Bowl
- 1 Measuring cup and measuring spoons
- 1 Grater
- 1 Whisk or electric mixer
- 1 Round pan
Shopping list
Ingredients
How to make it
- Preheat the airfryer to 170 °C and grease a round baking tin of about 18 cm that fits in your airfryer. Mix 150 g plain flour, 1 tsp baking powder and 1/4 tsp salt together in a bowl.
- In another bowl, whisk 2 pcs eggs and 100 g sugar together until light and fluffy.
- Add 50 ml sunflower oil, orange juice, grated orange zest from 1 pcs organic orange and 1 tsp vanilla extract to the egg mixture, and whisk until well combined.
- Fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the greased baking tin.
- Place the baking tin in the airfryer and bake the cake at 170 °C for about 20-25 minutes, or until a cake tester comes out clean. If the top browns too much before the cake is cooked through, cover it with foil crimped tightly around the edge of the tin.Start the online kitchen timer here
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
- Dust with 1 tbsp icing sugar before serving, if desired.
Our notes for the recipe
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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