Orange Cake

Airy and light, with a moist yellow crumb and a frank orange scent that comes from both the juice and the zest. Sweet without cloying, the fresh citrus acidity keeping everything in balance. When soaked in syrup it turns denser and glossier, almost dripping, and the sugary crust gives a faint crackle at the first forkful.

It comes in a thousand guises. There is the classic oil-based version, the richer butter one, and the very moist yoghurt variety; some blend the whole orange, peel and all, for a deeper, faintly bitter flavour. It can be baked in a bundt tin, a loaf tin, or a tray to be drenched in syrup, and some add almond, carrot or a splash of orange liqueur.

This is principally a home cake and is not tied to a defined production area or historic producer. Bakery availability varies and should be checked locally; RTP's documented formula provides a reproducible version for home baking.

It calls for a strong coffee or an espresso at teatime, or a black tea in mid-afternoon. For children, a glass of milk. For something more grown-up, it pairs well with a Moscatel or a chilled orange liqueur.