Orange Cake is an indica/sativa variety from NemeSeeds and can be cultivated indoors (where the plants will need a flowering time of ±65 days ) and outdoors . NemeSeeds’ Orange Cake is a THC dominant variety and is/was also available as feminized seeds.
Sorry, no proper english description up to now!
Basic / Breeders Info
Here you can find all info about Orange Cake from NemeSeeds. If you are searching for information about Orange Cake from NemeSeeds, check out our Basic Infos, Shop-Finder and Price Comparison, Lineage / Genealogy or Hybrids / Crossbreeds for this cannabis variety here at this page and follow the links to get even more information – or list all Orange Cake Strains (±2) to find a different version. If you have any personal experiences with growing or consuming this cannabis variety, please use the upload links to add them to the database!
Genética: (California Orange x Mimosa) x Orangeade.
Producción: Media Alta.
Floración: Interior de 65 días aprox, Ext. a mediados de Octubre.
Where to buy Orange Cake cannabis seeds?
Orange Cake from NemeSeeds is available only as feminized seeds. Regular seeds are not available at the moment. In 2 seedbanks, we found 4 offers between EUR 36.00 for 3 feminized seeds and EUR 120.00 for 10 feminized seeds. If you are looking to buy Orange Cake Cannabis Seeds from NemeSeeds somewhere – have a look to our Orange Cake Price Comparison page with all current offers from all the connected seedbanks and shops – or visit one of the following tested, trustworthy and recommended seed-shops directly to check out their current Orange Cake offers: Oaseeds and Alchimia Grow Shop.
I noticed that Melissa’s recipe called for the same amount of flour as my honey whole wheat banana bread recipe and started wondering if I could substitute honey for the sugar. She referenced the original source of her recipe, Dorie Greenspan, so the next thing you know I’m googling Dorie’s recipe on my phone and taking notes on the differences in proportions. What liquid would I decrease to make up for the addition? How much yogurt and oil and orange juice should I use? My head started to hurt from all the math so I eventually gave up and went downstairs.
The cake is a combination of all the recipes referenced. The basic proportions came from Ina’s recipe, but I used orange juice in the loaf like Melissa, rubbed the orange zest into the sugar like Dorie did with lime, and took Deb’s suggestion of adding 1/3 cup poppy seeds to the batter. I used olive oil instead of Ina’s vegetable oil; I think you could substitute coconut oil for the olive oil for a more tropical flavor.
I missed my brother’s birthday last week. I’ve attended every one of his birthday celebrations until this year. I suppose 23 out of 24 is still pretty good, but I wish I could have been there. My dad sent me a picture of my two younger brothers sitting side-by-side on a restaurant booth at the birthday dinner. They’re are all grown up now, transformed from ornery boys into strapping young men. My burly baby brother is even sporting a new mustache. I’ll let it slide.
My subconscious wouldn’t let the idea go, though. At home several days later, I came across A Cozy Kitchen’s grapefruit-thyme pound cake, which reminded me of that Ina Garten yogurt cake I’d bookmarked ages ago. And what do you know, that recipe is so similar to Dorie’s French yogurt and olive oil cake. Then I’m googling all of them at once, tabs galore, and go figure, Deb has made them all. I was zooming into her pictures to see the crumb for each recipe and still wondering about replacing the sugar with honey and which citrus flavors and I realize, I am totally crazy. LET IT BE CAKE.
As usual, I used whole wheat pastry flour instead of all-purpose flour. Whole wheat pastry flour is finely milled soft white wheat that is still 100% whole wheat and unbleached. It doesn’t have much of a wheat-y taste to begin with, but orange helps cover up the flavor of whole wheat, so I dare anyone to detect it here.