VEGETARIAN / SOY-FREE / NUT-FREE
SERVES 8 TO 10
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
24 COALS
Orange zest and orange juice flavor this simple white cake. For a tart lemon cake, you can substitute an equal quantity of lemon zest and lemon juice, or use a mix of both orange and lemon if you like. Serve this cake with whipped cream and fresh berries or other fruit on top if you’re feeling fancy.
2 TABLESPOONS MELTED UNSALTED BUTTER, PLUS ADDITIONAL FOR PREPARING THE DUTCH OVEN
4 LARGE EGGS, BEATEN
2 CUPS SUGAR
2 CUPS SELF-RISING FLOUR
FRESHLY GRATED ZEST OF 1 LARGE ORANGE
¼ CUP FRESHLY SQUEEZED ORANGE JUICE
¾ CUP MILK
1 Lightly coat the Dutch oven with butter.
2 Whisk the eggs until they are frothy and then whisk in the sugar. Add the flour and stir to mix well. Stir in the orange zest, orange juice, milk, and butter.
3 Transfer the batter to the prepared Dutch oven and cover with the lid.
4 Set the Dutch oven over a bed of 6 hot coals and place 18 hot coals on the lid. Bake for 35 to 40 minutes, until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
Variation:
Add an ooey, gooey coconut topping to make this cake even more special. Melt ¼ cup unsalted butter in a small saucepan. Combine ½ cup plus 2 tablespoons brown sugar, ¼ cup milk, and 1 cup shredded unsweetened coconut and stir to mix well. Pour the topping over the cake when it is finished baking, replace the lid, and cook for about 5 minutes longer, until the topping is bubbling.