Orange Cream Cake with Fresh Citrus Glaze
A light and refreshing orange cream cake made with freshly squeezed orange juice, a tender oat-flour sponge, a creamy cottage cheese topping and a glossy citrus glaze. This low-sugar cake balances bright citrus notes with a hint of cocoa in the base, and is finished with fresh orange slices for an elegant, chilled dessert.
Ingredients
Cake Base
- 3 large eggs (separated)
- 15 g granulated sweetener (or preferred sugar alternative) adjust to taste
- 40 g oat flour or gluten-free flour blend
- 10 g Dutch-process cocoa powder
- ½ tsp baking powder
- 1 tsp orange zest finely grated
Cream Layer
- 250 g low-fat cottage cheese or ricotta for a slightly creamier texture
- 200 ml unsweetened whipping cream chilled
- 20 g granulated sweetener (or preferred sugar alternative) adjust to taste
- ½ tsp vanilla extract
- ½ tsp orange zest optional, for extra citrus aroma
Orange Glaze
- 300 ml 100% fresh orange juice strained if pulpy
- 20 g vanilla pudding powder instant or cooking-style; used as a thickener
Garnish
- 1 fresh orange sliced for decoration (optional)
Instructions
Prepare Cake Base
- Preheat the oven to 160°C (320°F). Line the base and sides of a 20 cm (8-inch) cake pan with parchment paper.
- Separate the eggs. Whip the egg whites to stiff peaks in a clean, dry bowl.
- In a separate bowl, whisk the egg yolks with the sweetener until pale and slightly thickened.
- Fold the oat flour, Dutch-process cocoa, baking powder and orange zest into the yolk mixture until combined.
- Stir a small spoonful of the whipped egg whites into the yolk mixture to loosen it, then gently fold in the remaining whites until no streaks remain.
- Transfer the batter into the prepared pan and smooth the top. Bake at 160°C (320°F) for about 20 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack before adding the cream layer.
Make Cream Layer
- Chill the whipping cream, then whip it to soft peaks.
- In a bowl, combine the cottage cheese, sweetener, vanilla extract and orange zest, then fold in the whipped cream until smooth and evenly combined.
- Spread the cream mixture evenly over the cooled cake base and refrigerate while you prepare the glaze.
Prepare Orange Glaze
- Pour the fresh orange juice into a small saucepan and whisk in the vanilla pudding powder until smooth.
- Heat gently over medium-low heat, stirring constantly, until the mixture thickens and just begins to simmer; do not boil vigorously.
- Remove from the heat and let the glaze cool slightly until warm but not hot.
Assemble and Chill
- Working quickly, pour the warm orange glaze evenly over the chilled cream layer so it sets into a smooth top.
- Return the cake to the refrigerator and chill for at least 60 minutes, or until the glaze and cream are set.
- Decorate with fresh orange slices if desired, slice and serve chilled.
Notes
- Use freshly squeezed orange juice for the brightest flavor; store-bought 100% juice works if needed.
- Chill the cake thoroughly before slicing for neat layers and clean slices.
- You can substitute low-fat ricotta for the cottage cheese for a creamier finish.
- If you prefer a sweeter glaze, add 1–2 teaspoons of sugar or sweetener to the orange juice before thickening.