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INGREDIENTS
  

For the cake
  • 250 g unsalted butter at room temperature
  • 250 g sugar
  • 4 large eggs, 220–240 g without shells
  • 120 g full fat milk
  • 80 g freshly squeezed orange juice
  • Zest of 2 oranges, orange part only
  • 1 tsp vanilla extract, or 2 sachets vanilla sugar
  • 360 g all purpose flour
  • 15 g baking powder, 1 heaped tbsp
  • 2 g salt, ½ tsp
  • 2 g mahleb, ½ tsp, optional
  • 1 g ground mastic, optional
For serving
  • 30 –40 g icing sugar or orange glaze, see below
Coin
  • 1 coin wrapped in aluminum foil
Optional orange glaze
  • 120 g icing sugar
  • 20 –25 g orange juice

EQUIPMENT

  • 24–26 cm round cake pan or 30 cm loaf pan
  • Hand or stand mixer
  • mixing bowls
  • Fine sieve
  • Cooling rack

METHOD
 

Preheat and prepare the pan:
  1. Preheat the oven to 170°C conventional or 160°C fan.
  2. Butter and flour the pan or line with baking paper.
Mix dry ingredients:
  1. Sift flour and baking powder together.
  2. Add salt and optional mahleb and mastic. Set aside.
Cream butter and sugar:
  1. Beat butter and sugar for 4–5 minutes until pale and fluffy.
Add eggs:
  1. Add eggs one at a time, beating well after each addition.
  2. Add vanilla and orange zest.
Combine liquids:
  1. In a bowl mix milk and orange juice.
Alternate dry and wet ingredients:
  1. Add ⅓ of the flour mixture, then ½ of the liquids.
  2. Repeat and finish with the remaining flour.
  3. Mix just until combined. Do not overmix.
Add the coin:
  1. Pour half the batter into the pan.
  2. Place the wrapped coin near the edge, not the center.
  3. Cover with the remaining batter.
Bake:
  1. Bake for 45–55 minutes.
  2. Check at 45 minutes with a skewer. It should come out clean or with a few crumbs.
Cool:
  1. Let rest in the pan for 10 minutes, then unmold and cool completely on a rack.
Finish:
  1. Dust with icing sugar or glaze once completely cool.
Optional orange glaze:
  1. Mix until thick and pour over the cooled cake.

NOTES

  • All ingredients must be at room temperature.
  • Do not open the oven before 40 minutes.
  • Overmixing at the end will make the cake dense.
  • If browning too fast, loosely cover with foil for the last 10–15 minutes.
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