Quick Orange Cake with Sour Cream

This Quick Orange Cake is a delightful and refreshing dessert that’s easy to prepare yet bursting with citrusy flavor. Featuring a buttery cookie crust, a creamy orange filling, and a glossy glaze, this cake is perfect for any occasion. The tangy sour cream and zesty orange notes make it an irresistible treat!

Ingredients

(Serves 8–10)

For the Crust:

• 200g butter cookies, cookie crumbs, or speculaas (speculoos)
• 70g butter , melted

For the Filling:

• 2 packages of jelly (lemon flavor)
• 450ml orange juice (freshly squeezed preferred)
• 120ml water
• 150g sugar
• 400–450g sour cream
• 400ml heavy cream , whipped to stiff peaks
• Zest and juice of 1 orange

For the Glaze:

• 1 package of cake glaze (or homemade glaze made with powdered sugar and orange juice)

Instructions

Step 1: Prepare the Crust

1. Crush the butter cookies, cookie crumbs, or speculaas into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. Mix the crumbs with the melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan (9-inch/23cm) to create an even crust.
4. Chill the crust in the refrigerator while you prepare the filling.

Step 2: Make the Jelly Base

1. In a saucepan, combine the orange juice , water , and sugar . Heat over medium heat, stirring until the sugar dissolves.
2. Add the lemon jelly packets to the warm liquid, stirring continuously until the jelly is completely dissolved. Remove from heat and let it cool slightly.

Step 3: Assemble the Filling

1. In a large mixing bowl, whisk together the sour cream , orange zest , and orange juice until smooth.
2. Gradually fold in the cooled jelly mixture, ensuring everything is well combined.
3. Gently fold in the whipped heavy cream until the filling is light and airy. Be careful not to deflate the whipped cream.

Step 4: Chill the Cake

1. Pour the filling over the chilled crust, spreading it evenly with a spatula.
2. Refrigerate the cake for at least 4–6 hours , or overnight, until the filling is set and firm.

Step 5: Add the Glaze

1. Prepare the cake glaze according to the package instructions (or mix powdered sugar with a little orange juice for a homemade version).
2. Spread the glaze evenly over the top of the chilled cake, allowing it to drip slightly down the sides for a polished look.

Step 6: Serve and Enjoy

1. Once the glaze has set (about 15–20 minutes), slice the cake into portions.
2. Garnish with additional orange zest or slices of fresh orange, if desired.
3. Serve chilled and enjoy the creamy, citrusy goodness!

Tips for Success

• Cookie Crust Variations: Use graham crackers, digestive biscuits, or speculaas cookies for the crust—each adds its own unique flavor.
• Orange Juice: Freshly squeezed orange juice enhances the flavor, but store-bought juice works in a pinch.
• Sour Cream Substitute: If you can’t find sour cream, substitute with Greek yogurt for a similar tangy taste.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Why You’ll Love This Recipe

This Quick Orange Cake is a show-stopping dessert that’s surprisingly simple to make. The buttery crust provides a satisfying base, while the creamy, citrus-infused filling offers a refreshing contrast. Topped with a glossy glaze, this cake is as beautiful as it is delicious. Whether you’re hosting a dinner party or craving a sweet treat, this cake is sure to impress.

Indulge in this zesty, creamy delight—it’s like sunshine on a plate!