كيك البرتقال

Add the second third of the flour mixture and mix.

Brush the glaze over the top of the cake using a brush or spoon.

To make the glaze, mix 1/4 cup powdered sugar with 1/4 cup orange juice until smooth.

Let the cake cool for a few minutes, then flip it onto a serving plate.

Bake in a preheated oven at 180°C (356°F) for 35 minutes or until fully baked.

Pour the batter into the pan and level the surface.

Grease a cake pan with a bit of tahini to prevent sticking.

Add the final third of the flour mixture and mix until just combined—don’t overmix.

Add the remaining orange juice and mix again.

Crack the eggs into a mixing bowl.

Pour in half of the orange juice (about 1/2 cup) and mix gently.

Sift and add one-third of the dry mixture to the egg mixture and mix until combined

In a separate bowl, mix the flour, baking powder, and baking soda

Add a pinch of salt.

Gradually add the oil while mixing.

Add the sugar-zest mixture to the eggs and beat on high speed until light and fluffy

Rub the sugar and zest together to combine the aroma and flavor

Add the sugar to a small bowl and grate the zest of two oranges over it, avoiding the white part.