Spanish Orange Cake from Valencia | SERIOUSLY Good & Easy to Make Recipe (2024)

FAQs

What is a Spanish cake called? ›

Tarta de Santiago is a traditional Spanish cake which originated in Galicia and that carries the name of the main city in the county but also the name of Spain's patron saint Santiago (Saint James). First documentation on the production of this dinosaur of Spanish baking dates back to 1577.

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

Orange cake is made with whipped egg whites which keeps the cake fluffy and light, orange zest, and fresh orange juice that gives this cake a delicious fresh flavor. The rest of the ingredients are super simple. Flour, baking powder, vanilla extract, kosher salt, vegetable oil, and sugar!

Yes, you can freeze a bakery cake. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn, and it should be good for a few months. Thaw it in the refrigerator when you're ready to enjoy it again.

Flan. Arguably the most popular classic Spanish dessert, flan is also one of the most versatile. Indeed, there are numerous variations of the rich, gelatinous dessert which incorporate eggs, cheese, coconut, and vanilla.

Desserts such as "arroz con leche" (rice pudding) or "crema catalana"; others traditionally eaten during festivities, such as the "Roscón de Reyes" (Three Kings' Cake); and recipes that were first made in convents are all part of the country's gastronomic past and present.

Most traditional Spanish wedding cakes don't take the traditional tiered English wedding cake; instead they are more like a flan tart cake one that is usually filled with fruits, nuts and sometimes even custard…yummy!

Roscón refers to the ring shaped brioche-like cake, and Reyes refers to the Three Kings or Three Wise Men. It is traditionally eaten the night before or morning of Reyes or King's Day (6th January).

The “Roscón de Reyes” is also well known for the small trinket which is hidden inside. Many years ago, bakers would hide a small dried kidney bean inside; the lucky person who found the bean would have the honour of paying for the whole cake! Nowadays, it's rare to find Roscones with beans inside.

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.

What kind of frosting for an orange cake? ›

Orange cake with coconut cream cheese frosting is the perfect spring cake! Fluffy orange sheet cake covered in creamy coconut cream cheese frosting. So delicious, citrusy and great for a crowd.

Are you using baking powder in the cake? If so, use aluminum-free baking powder to avoid bitterness.

Valencia orange cake, sometimes known as Gâteau á l'Orange, goes back centuries. This recipe originates from the traditional Spanish sponge cake that uses oranges from Spain. It is thought that the best oranges were produced in Valencia, Spain.

I really like the fact that this mixture was so light due to the beaten egg whites and it does result in a great springy cake. It is very similar to those little madeleine type cakes you get in bags in Spanish (a clue in the name of the cake maybe?!)

For example, a cake made with fresh fruit will only last a few days, while a cake made with dried fruit can last up to a week. Similarly, a cake that is stored in a cool, dry place will last longer than a cake that is stored in a warm, humid environment. In general, most cakes will last 3-5 days when stored properly.

Latin American Spanish: panadería.

pastel, bizcocho, torta, cake.

Panadería is the Spanish word for bakery. The French influence took hold in Mexico in the 19th century and were defeated in 1862, but left behind a taste and appreciation for rich pastries, as well as their art of bread making.