3 (9)


Norwegian orange cake

Norwegian orange cake
Ricardo DeAratanha / Los Angeles Times

Easter in Scandinavia, like many holiday celebrations in this part of the world, is a colorful patchwork of customs, including bits and pieces of a lot of things: Passover, the death and resurrection of Jesus Christ, the Easter bunny, cute ... Read more

Total time: 1 hour, 15 minutes plus cooling time | Serves 10 to 16
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup sugar
  • 3 eggs
  • Grated zest of 1 orange
  • 1/3 cup plus 2 tablespoons orange juice, divided
  • 1 1/3 cups (5.7 ounces) flour
  • 1 1/2 teaspoons baking powder
  • 3 ounces dark chocolate (preferably 70%), finely chopped
  • 3/4 cup powdered sugar
  • Candied orange peel for garnish

Step 1Heat the oven to 350 degrees. In the bowl of a stand mixer using the beater attachment, or in a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, until thoroughly incorporated. Beat in the orange zest and one-third cup juice.

Step 2In a medium bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture until combined to form the cake batter. Fold in the chopped chocolate.

Step 3Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.)

Step 4Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes. Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center.

Step 5While the cake is cooling, make the icing: In a medium bowl, sift the powdered sugar. Add the remaining 2 tablespoons orange juice and whisk to form the icing.

Step 6Drizzle the icing over the cooled cake, then garnish with the candied orange.

Note: Candied orange peel is generally available at gourmet and cooking supply stores, as well as at select well-stocked markets.


Turkey gravy
Turkey gravy

Chicken liver pate
Chicken liver pate

Overnight coffeecake
Overnight coffeecake

Greek winter squash and leek pie
Greek winter squash and leek pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

The Dearborn Inn’s bread pudding
Standard Baking Co.'s oatmeal raisin cookies
Huckleberry's whole-wheat apple butter cake
Grilled peaches with Muscat de Beaumes-de-Venise