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Serving: Enjoy the cake plain, or with a dollop of whipped cream or a drizzle of honey for extra indulgence.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor.
Variations:
Almond Touch: Add ½ cup of finely ground almonds to the batter for a rich, nutty texture.
Chocolate Twist: Mix in a handful of dark chocolate chips for a delicious citrus-chocolate combination.
Glaze It: Top with an orange glaze made from powdered sugar and fresh orange juice for extra zing.
FAQ:
Q: Can I use blood oranges instead?
A: Absolutely! Blood oranges will give the cake a beautiful color and a slightly sweeter, more intense flavor.
Q: Is it okay to use a blender instead of a food processor?
A: Yes! Just make sure to pulse gently—you want a slightly textured orange puree, not a completely smooth juice.
Q: Can I freeze the cake?
A: Definitely. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Would you like me to also create a quick recipe card version you can share or print?
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