I don’t know what is specifically Spanish about this cake, but we enjoyed the moist texture and fresh orange flavour. Both times I’ve made it, it has sunk a bit in the middle on cooling, but this does not detract from it in the least!
We had it plain, but you could make a simple glaze by mixing orange juice and icing sugar to the right consistency. It would probably make nice cupcakes too.
2 oranges, preferably untreated
70 g soft butter
200 g sugar
3 egg yolks
300 g flour
1 sachet baking powder
Preheat the oven to 150C. Finely grate the zest of the oranges and squeeze the juice. Cream together the butter and sugar until well blended. Add the zest and beat in the egg yolks one by one. Then add the juice, flour, and baking powder and beat together thoroughly.
Pour into a tin (I used an oblong loaf tin) and bake for 50 minutes to 1 hour, until a skewer comes out clean and the top feels springy. Leave to cool completely in the tin.