Portuguese Orange Cake Recipe | Foodess.com (2024)

FAQs

Why is my orange cake bitter? ›

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Chocolate and orange bring out the best in each other. The natural sweetness in orange complements the bitterness of chocolate, and the darker the chocolate, the better the flavor. Try out one of these chocolate and orange desserts and indulge in the distinct combination of tastes.

Use of baking soda while baking or making cake, makes the cake taste bitter due to the formation of Sodium carbonate during heating. Hence, to neutralize the formed sodium carbonate and its bitter taste, we use tartaric acid. As an acid tartaric acid neutralizes the base effect of Sodium bicarbonate.

Place orange peel in a sauce pan cover with a generous amount of water and bring to a boil. Let boil for 10 minutes. Strain in a colander.

Lemon Juice

You can use 1 tablespoon of fresh lemon juice for every teaspoon of orange zest. Here's the catch: while 1 tablespoon of juice won't be a huge deal in a large batch, you will want to adjust the wet ingredients a bit when only whipping up some cupcakes.

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

For 1 tsp. freshly grated orange zest substitute, try any of these swaps: ½ tsp. orange extract.

Terry's Chocolate Orange is a subtle combination of delicious chocolate flavoured with natural orange oil. But, it is far more than just a chocolate. Terry's Chocolate Orange is a full experience. Tap it, unwrap it and enjoy it : that ritual has been tempting the United Kingdom for nearly 9 decades.

Terry's Chocolate Orange: Introduced in 1932 as Terry's Dessert Chocolate Orange. Terry's Chocolate Orange Ice-cream Tubs and Sticks: Introduced 2023. Terry's Chocolate Mint: Reintroduced in 2023.

Orange: Pairs exceptionally well with almond, anise, banana, basil, berries, cherry, chocolate, cilantro, cinnamon, clove, coffee, cranberry, fig, ginger, grape, grapefruit, hazelnut, lemon, mint, nutmeg, persimmon, pineapple, pomegranate, rosemary, vanilla, and walnut.

Why did my cake become bitter? ›

Using too much baking soda or baking powder is one of the most frequent mistakes made by bakers. Be aware that using too much baking soda or baking powder will cause cakes to rise above their intended height, which can cause a big mess in the oven as well as a metallic, bitter taste.

Troublesome compounds called limonin and nomilin can make even the freshest citrus fruit taste bitter. Some kinds of citrus trees thwart these natural chemicals by neatly attaching a sugar (glucose) molecule onto them. This simple maneuver converts limonin and nomilin to nonbitter compounds called limonoid glucosides.

Take the seeds out of the orange before you blend it. It's the seeds that cause the bitterness. You can add little bit of salt and keep it in refrigerator for a while…then serve with adding honey and lemon juice..it works well..

Thus in general, it has been found that useful results are obtained by adding about 50 to 150 ppm of neodiosmin based on the weight of the juice. The juice of reduced bitterness is prepared simply by dissolving the added neodiosmin in the juice.