Lebanese Orange Cake

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	3 hrs 10 mins
Total Time	6 hrs 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the oranges well, put them in a saucepan of water without peeling them, cover them with just a little water and let them simmer for 2 hours on a low heat. Remove the oranges with a slotted spoon and let cool. Slice the oranges and remove the stones. Puree the orange with the peel in a blender. The result is a rich orange cream. Grease a springform pan approx. 22 cm and sprinkle with a little flour. Preheat the oven to 180 ° C top / bottom heat Mix the eggs in a bowl. Add the remaining ingredients and the orange puree and mix everything thoroughly. Pour the mixture into the springform pan. Bake the cake on the middle rack of the hot oven for about 60 - 70 minutes. Let cool in the mold. The cake is not too sweet, there is also a very slight bitter taste from the shell.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.