Orange Pudding Cake

This irresistible orange cake is baked super soft and then topped with an orange pudding for more orange flavours. Grease the bottom and sides of your cake mould with butter and set it aside. In a mixing bowl, add 4 eggs, a cup of sugar and a teaspoon of vanilla sugar/ extract. With an electric mixer, beat the ingredients together until everything is well blended together. This will take about 3 to 5 minutes or until the mixture is foamy and whitish.

Add a cup of vegetable oil and a cup of milk. 3 tablespoons of lemon juice and zest of one lemon. Beat the added ingredients into the mixture then sift in two and a half cups of flour and a teaspoon of baking soda. Use a spatula to combine the flour into the mixture until smooth with no lumps. Pour the batter into the prepared pan, and tap it on the counter a few times to get rid of trapped air in the batter.

Bake in a preheated 350F/180C oven for 45 to 50 minutes. Once the cake is baked, invert it over a wire rack to cool completely. To make the orange pudding, into a saucepan, add 4 tablespoons of sugar, 4 tablespoons of cornstarch, 1 teaspoon of orange zest, half a teaspoon of vanilla and three and a half cups of orange juice.

Lightly whisk to combine the ingredients together then place it over medium heat and bring it to a boil. Keep stirring constantly as the mixture heats up until it boils and thickens. Remove from the heat and pour directly into the cake mould that you had removed the cake from.

Put the cake into the pan containing the orange pudding and gently press the cake to spread the pudding on the sides. Chill the cake in the fridge for about 6 hours. Once chilled, free the cake from the mould by turning the cake onto a plate. Slice the cake and serve.