كيك البرتقال

Add the orange zest and stir the batter.

Tips: All ingredients should be at room temperature.

Let the cake cool completely before cutting and serving.

Pour the hot sauce over the cake while it's still warm.

To make the orange sauce, add ½ cup orange juice and 1 tbsp cornstarch to the reserved orange sugar water, stirring constantly until it boils and thickens.

Optionally broil the top briefly at the end for browning.

Bake in a preheated oven at 180°C (356°F) on the middle rack for 35 minutes, or until a toothpick inserted into the center comes out clean.

Tap the pan gently to remove air bubbles.

Pour the batter over the arranged orange slices in the pan.

Slice the orange into thin rounds and remove any seeds if present.

Gradually add the flour mixture and the orange juice to the egg mixture, stirring gently to combine.

In another bowl, sift together the flour, salt, baking powder, and cardamom.

Gradually add the oil while whisking until the mixture doubles in volume.

In a mixing bowl, beat the eggs, vanilla, and 3/4 cup of sugar until well combined.

Reserve the remaining sugar-water mixture in the pan for the sauce later.

Use tongs to remove the slices and arrange them in the parchment-lined baking pan.

Add the orange slices to the boiling mixture and let them boil for 5 minutes.

Boil 1 cup of water with ¾ cup of sugar in a saucepan.