A recent (wonderful) trip to Maya’s Restaurant was one of the highlights from our April to St. Barts. Bob loved the traditional West Indian orange cake so I thought I would share Maya’s recipe which we first published in Paradise Found: The People, Restaurants and Recipes of St. Barthélemy back in 2003!
Maya's West Indian Orange Cake
2016-05-13 11:44:53
Serves 8
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups sugar
- Zest of four oranges
- 5 large egg yolks
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup orange juice
- 2 large egg whites
Instructions
- Preheat oven to 375 degrees F.
- Cream the butter, sugar and orange zest until fluffy. Mix in one egg yolk at a time.
- In a large bowl, mix together the dry ingredients. Alternating between the dry ingredients and the orange juice, gradually add both to the butter mixture, mixing well. Beat the egg whites until they form stiff peaks. Fold 1/3 of the egg whites into the batter to lighten it and then gently fold in the remaining whites.
- Pour batter into a greased 9-inch tube pan. Bake for 50 minutes or until a toothpick inserted in the top comes out clean.
Notes
- Delicious with vanilla rum!
PEARLS and OYSTERS https://www.pearlsandoysters.com/
From Paradise Found:
“Preheat oven to 375º”
“Alternating between the dry ingredients and the orange juice, gradually add both to the butter mixture.”
Just sayin’ ????
Thanks John! Changes made!
I’ll be making this Thanks!
Sorry to say that this cake was very dense in texture and I wouldn’t make it again. Your cake looked very moist and mine did not come out moist at all. I even under baked it to 45 minutes.
Sorry it did not work for you Mary! One key (not suggesting this was your problem) is making sure your cleanly separate the whites from the yolks and only use two of the whites at the end because egg whites can be drying. I have made this and, by mistake, used all the whites and it was not so good.
Hi Kara,
I did only use 2 egg whites, but I think I over beat them. It was very hard for me to tell when the egg whites were firm enough, because of the small amount (only 2), in my large KA bowl. If I do try this cake again, I’ll beat them by hand.
Thanks, Mary
I hope you have better luck the second time Mary!
Hi Kara, we just got back from SBH where I had the cake for dessert on our last night. It came with an orange flavored syrup to pour over the cake which made it perfect. Do you have a recipe for that? Thanks.