Portuguese Orange Cake Recipe | Foodess.com (2025)

FAQs

What cake is Portugal famous for? ›

Pastel de Nata (cream tart) is Portugal's most famous pastry cake. These small custard delicacies are available everywhere and have small differences in the cream and puff pastry used as a shell.

Clementine cake is probably related to a Sephardic orange cake. Sephardic Jews popularized citrus cultivation in the Mediterranean region in the 15th century and popularized the use of orange in baked goods. In addition to its Iberian flavors, the cake also has North African and Spanish roots.

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature.

Portokalopita is an old-fashioned Greek orange cake made with orange zest, Greek yogurt, and dried crumbled phyllo folded into the cake batter. It's known for its zesty orange flavor as well as its sticky sweet texture thanks to the orange syrup poured over the baked cake.

Perhaps the most famous Portuguese dessert, Pastel de Nata or Pastel de Belém is a custard tart pastry with a crisp, flaky crust and a creamy custard filling. This is a true icon when it comes to dishes to try in Portugal.

A bizarre form of counter-magic, the witch cake was a supernatural dessert used to identify suspected evildoers. In cases of mysterious illness or possession, witch-hunters would take a sample of the victim's urine, mix it with rye meal and ashes and bake it into a cake.

For the Cake:

In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, combine sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is a light orange color. Add the oil, eggs, orange juice, and vanilla, and whisk until combined.

Create a delicious dessert with Duncan Hines Signature Perfectly Moist Orange Supreme Cake Mix. Flavor from real orange juice fills each bite of this soft, moist cake.

Method 1: Add some acid. One way to fix a bitter cake is to add a small amount of an acidic component, which is highly recommended especially when you toss in too much baking soda.

Any liquid can be substituted for the milk in a recipe with a 1:1 ratio. Choose the best liquid for your recipe: Is your recipe sweet or savory? You may choose between a fruit juice, water or broth, depending on if your recipe's flavors.

What makes a cake moist and fluffy? ›

Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise. Adding a dollop of mayonnaise to your batter can help make your freshly baked cake softer with an added boost of moisture.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

noun. a small, round sponge cake, usually with a circular indentation on top, for topping with fruit, whipped cream, etc., and served as an individual portion.

Pastel de nata

It's one of Portugal's most famous cakes and, not only will you find them in just about every pastelaria in Portugal, but you'll also find them in many bakeries around the the world as well.

Other than the most famous Portuguese egg custard pastry, Pastel de Nata, some popular pastries also include French-inspired Palmiers, Napoleões (Napoleans) and Croissants (albeit more brioche in style), as well as interestingly-named pastries like Pao de Deu (Bread of God), Jesuita (Jesuit) and Pata de Veado (Deer ...

It is sometimes mistakenly thought to originate from the Madeira Islands but was in fact named after Madeira wine from the islands, popular in England in the mid-1800s and often served with the cake. Madeirans produce their own traditional cake – bolo de mel, dark, spicy and honey flavoured – which is very different.

My mother and I always liked the buttery, faintly lemony aromas wafting through the kitchen as it baked. Since it's baked in a deep tin, it takes longer to bake than a layer cake. The firm but tender texture makes beautiful slices for teatime, lunchbox or in trifle and other desserts.