Original name: Sakiz Kremali Portakalli Kek
Moist Orange Cake
170 gr sugar
200 ml whole milk
100 ml freshly squeezed orange juice
100 ml corn oil
300 gr flour
1 package of baking powder
1 pinch of salt (around ¼ teaspoon)
Peel of 1 orange grated
A little butter (to grease the baking tray)
A toothpick (to make wholes on the baked cake)
400 ml freshly squeezed orange juice (around 4-5 oranges)
80 gr sugar
1 liter whole milk
70 gr flour
160 gr sugar
2 tablesoons of butter (around 30 gr)
1 teaspoon mastic gum (around 3 gr, around 8-10 pieces)
Prepare the oven at 180 C. Prepare a large rectangular baking tray by greasing it with butter.
For the cake beat eggs and sugar very well until it becomes creamy and the sugar is totally melted. Add the milk, oil, orange juice and grated orange peel and continue beating for a couple of minutes. In another bowl mix well salt, baking powder and the flour. Add the flour mixture into the liquid mixture. At this point use the lowest level of your mixer and do not beat for a long time. It is done as soon as the flour is absorbed homogeneously in the liquid. Pour the cake mixture on the prepared baking tray and put it in the preheated oven. Cook it until it gets golden brown on top.
For the syrup, mix well the orange juice and the sugar and put aside. When the cake is cooked, make it rest aside for about 15 minutes and make holes on it with a toothpick before adding the syrup on top.
Once the cake is ready and already wet with the orange syrup, you can start working on the cream. Grind the mastic gum together with a teaspoon of sugar in a mortar until it becomes like powder. Mix the milk, flour and sugar in a pot and put it on fire with medium flame. Stir it continuously so that it does not stick at the bottom. When it starts boiling, lower the flame, add the mastic powder and the butter, stir well. Cook for another 4-5 minutes, remove from the heat and immediately pour it over the cake. Let it cool down and later put it in the fridge for at least 1 hour.