Brazilian Orange Cake with Condensed Milk Syrup
Ingredients
Cake
- 4 eggs
- 1 cup sugar
- 1 cup orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Syrup
- 1 (14 oz) can sweetened condensed milk
- 200 ml heavy cream
- 200 ml whole milk
Preparation
Preheat oven to 180Β°C (350Β°F). Grease and flour a cake pan.
Beat eggs and sugar in a mixer for 10 minutes until light and fluffy.
Sift together flour and baking powder.
Gradually alternate adding the orange juice and the sifted flour mixture to the egg mixture, stirring gently until just combined.
Pour the batter into the prepared pan.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Syrup
In a bowl, mix together sweetened condensed milk, heavy cream, and whole milk until well combined.
Assembly
Once the cake is baked and still warm, poke holes all over the cake with a fork.
Slowly pour the syrup over the cake, allowing it to absorb gradually. Repeat until all the syrup is absorbed.
Sprinkle the top with shredded coconut and powdered milk.
Refrigerate for at least 4 hours before serving.
