Cake w/ Orange Juice
Sunday, December 18th, 2005
My cousin Zeynep baked this cake when we were in Mersin a few weeks ago, and I copied down the recipe even before tasting it. My insticts told me that it has got to be good since I do not recall her asking for a recipe and willing to try it right after getting back home. She quickly put together the ingredients and we had it with some linden blossom tea my mom made along with the home made cookies.
What made this cake interesting is the cup of orange juice poured over it right after it is baked. One can make a coctail out of all the citrus available; I bet it would be nice. The recipe can be adjusted to summer time by replacing the apples with peaches, too.
I suggest baking in a metal baking pan, instead of glass.
What you need:
- 1 cup sugar
- 2 eggs, room temperature
- 2 1/2 cups flour
- 1/2 cup extra light olive oil
- 1/2 cup warm milk
- 1 tsp baking pwder
- 1 tsp vanilla extract
Topping
- 1 medium/large cooking apple
- 2 Tbs sugar
- 1 tsp cinnamon
After baking
1 cup of orange juice, freshly squeezed is preferred
Directions:
- Slice the apple pretty thin and coat them with sugar and cinnamon, set aside
- Heat the oven to 350F
- Beat the sugar and eggs, add oil and milk
- In another bowl, sift the flour with baking powder
- Add the dry ingredients to the sugar mix slowly, add the vanilla extract at the end making sure everything is mixed thoroughly
- Grease a 10inch spring form pan, and pour the cake mix over
- Put the apple sliced on the cake mix, not necessarily in any order
- Bake for 30 - 35mins, until the inserted knife comes out clean
- Take out of the oven, put on a cookie sheet to catch any orange juice that might spil and pour the orange juice over the cake; making sure every part gets its fair share
- Let it cool on cooling racks, and do not forget to serve with a nice warm cup of tea or coffee
Bon Apetit






