I have learned so many things since I started this blog almost five years ago and most of them are Colombian recipes that I had never heard of or even seen. That was the case with this María Luisa cake. People kept requesting the recipe for it and I couldn’t publish it because I had never had it.
I asked my family and friends about it and they also had no idea what it was, so it makes me wonder if it’s only known in specific parts of the country. In any case, it really doesn’t matter because it turns out that it’s not really a true Colombian recipe since it’s also made in other Latin American countries.
The first four or five times that I made this cake were a disaster and it was mainly because I was making recipes that I had found in other blogs or cooking sites. That is always a problem because either the recipes are not written right, or whoever published the recipe didn’t really make it at home and didn’t even know that the end result is completely inedible.
After figuring out that this is basically an orange flavored cake filled with a berry jam and sprinkled powdered sugar on top, I decided to make just that. I tried making it with just butter and orange juice but it came out too dry. So, I reduced the amount of eggs but also increased the amount of orange juice, added orange zest for a stronger flavor, added milk to make it tender and replaced the butter with oil to have a really moist cake. The end result was amazing! So, if you wanted to make a fantastic María Luisa cake, look no further. I can assure you that you will be falling in love with this recipe.
- 2 cups (280 g) all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 1¼ cup (250 g) white granulated sugar
- 3 large eggs at room temperature
- ½ cup (120 ml) orange juice
- ½ cup (120 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 2 tsp orange zest
- Berry or strawberry jelly to taste (I use between 3/4 – 1 cup (6-8 oz))
- Powdered sugar to taste to decorate
- Pre-heat oven to 350ºF (180ºC).
- Sift flour, baking powder and salt into a large mixing bowl. Add the granulated sugar and mix to incorporate.
- In a separate mixing bowl beat the eggs, orange juice, milk, oil and orange zest.
- Add ½ the amount of orange juice mixture into the dry ingredients and mix to incorporate. Scrape the inside of the bowl with a spatula to make sure you are mixing everything well. Add the rest of the orange juice mixture, mix to incorporate and scrape the bowl one last time.
- Pour the batter into two 8 inch (20 cm) round baking pans that have been greased and floured. Tap a few times to get rid off the air bubbles trapped inside the batter and bake for about 30-35 minutes or until a toothpick inserted in the center comes out dry. Let the cakes cool on top of a cooling rack for about 10 minutes. Then, take the cakes out of the baking pans and let them cool completely on the cooling rack.
- 6. Once the cakes are cool, spread as much berry jam on top of the bottom cake as you want. Then place the second cake on top of the jam and sprinkle with powdered sugar.