How can I intensify the orange flavour in orange cake?
The ingredients I followed are:
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup white sugar
1 cup orange juice
1/2 cup oil
2 eggs
1/2 teaspoon cinnamon powder
Cooking time 35 minutes at 180 C.
I didn't put zest.
I couldn't feel the strong orange flavor in the cake. The cake was rather dry.
If next time I put 2 cups orange juice, what other thing do I have to increase to maintain the balance?
Can I put half cup brown sugar to maintain the moisture?
Can I put the Orange "pulp" in the cake? Will that make any positive difference? If yes, then what's the way to use it properly?
Best Answer
Citrus zest is where most citrus flavour in a sauce or baked good actually comes from because it remains in solid form, like herbs and spices. The juice adds some flavour but it turns into solution and gets spread out over a very large surface area/volume.
I don't know why you decided not to use the zest - are you using commercial orange juice? If so, that may be part of the problem too - processed juices are not going to be as flavourful as homemade, in part because of the mechanical separation of pulp (even if it is subsequently re-incorporated to make a juice "with pulp").
Orange juice is effectively your water in this recipe so doubling it means you need to double everything else. In other words you'll have exactly the same ratios and therefore exactly the same taste.
If it came out too dry then that means you either (a) baked too long, (b) overworked the batter, (c) didn't use enough oil or (d) didn't use enough sugar. Nothing to do with the OJ content.
If you really want to add more orange flavour beyond what the original recipe would give you, use orange extract, it's a highly concentrated orange flavour and is usually derived from (surprise!) the zest, or made to taste like one. But I would suggest to try following the recipe correctly before doing this.
Pictures about "How can I intensify the orange flavour in orange cake?"
Quick Answer about "How can I intensify the orange flavour in orange cake?"
If you really want to add more orange flavour beyond what the original recipe would give you, use orange extract, it's a highly concentrated orange flavour and is usually derived from (surprise!) the zest, or made to taste like one.How do you intensify orange Flavour in a cake?
That considered, taking in the options I found and personal experience, I would start out by expecting to get about 1 1/2 tablespoons zest from a medium orange and would use about 1 tablespoon commercially dried orange zest, or 1 tablespoon pure orange extract, or 1/4 to 1/2 teaspoon food grade orange oil to add a ...What flavors go well with orange in baking?
Even more flavors that go great with oranges- Chocolate.
- Coffee.
- Vanilla.
- Mascarpone.
- Fromage blanc.
- Maple syrup.
- Vanilla.
- Caramel.
How do you offset orange flavor?
Balance Out the Flavors Sour: The general go-to here would be lemon juice, although lime will also work. Orange juice will only add more sweetness as will some kinds of vinegar.How do you mimic orange flavor?
Orange Liqueur Substitute Orange liqueur is another great substitute for orange extract and the alcohol will still burn off during the baking process. Triple Sec and Curacao are both types of orange-flavored liqueurs, usually made with a neutral spirit as the alcohol.Orange Sponge Cake | Orange Cake | Sponge Cake Recipe | Manjaris Recipe
More answers regarding how can I intensify the orange flavour in orange cake?
Answer 2
I often bake cakes for my nieces and nephews when they visit from Japan. They both love oranges but I don’t so I tried baking a cake and just zesting it with orange after it was cooked so that i could have my own slice without any orange flavouring. It came out beautifully and the kids said it was the perfect amount of orange. They loved it!!
So, try the zest baked in and/or sprinkled on the baked cake for more orange flavor.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Kristina Paukshtite, Erik Mclean, Ella Olsson, Ella Olsson