Orange Cake
This simple Orange Cake is easy to make, moist and bursting with zesty flavor. Dress it up by adding orange slices and orange syrup or serve plain.
Servings: 12 slices
Calories: 369kcal
Equipment
- 900g / 2lb Loaf tin or 8 inch round cake tin
Ingredients
FOR THE ORANGE SLICES / SYRUP
- 1 orange sliced into thin rounds
- ½ cup (120ml) orange juice
- ½ cup (100g) sugar
FOR THE CAKE
- 1 ½ cups (300g) superfine sugar (= caster sugar)
- 1 ½ cups (200g) flour plain/all purpose
- 3 tbsp fine cornmeal (semolina) or use ground almonds
- 2 tsp baking powder
- ½ tsp baking soda (= bicarbonate of soda)
- zest of two oranges
- 1 cup (226g) softened unsalted butter or margarine (Stork)
- 4 medium eggs
- 2 tbsp fresh orange juice
Instructions
Prepare the orange slices and syrup
- Slice the orange into thin rounds. Add the juice and sugar to a saucepan and bring to a simmer, stirring so the sugar dissolves. Add the orange slices and cook for 10 minutes or until softened. Set aside to cool.
Make the Cake Batter
- Preheat the oven to 350°F (180°C) or 160F (220F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.
- Put the flour, sugar, semolina or ground almonds, baking powder, soda bicarb and orange zest in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Stir together to combine.
- Add the softened butter, eggs and orange juice and beat together, scraping the bottom and sides of the bowl, until you have a smooth batter.
Bake the Orange Cake
- Line the bottom of the cake tin with the cooked orange slices if you want to make an upside down orange cake.
- Spoon the cake batter into the prepared cake tin and level. Bake for 55-60 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the center should come out clean.
- Use the paper to lift the cake out of the tin and leave it to cool on a wire rack. Gently invert the cake onto a plate to reveal the orange slices underneath. Drizzle the cake with the orange syrup and serve.
Video
Notes
- You can use an 8 inch round cake tin or a square one instead of a loaf pan.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded.
- Remaining ingredients, namely the eggs and juice, also need to be room temperature.
- Use a microplane to zest the oranges.
- Make sure the baking powder / soda are fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
Nutrition
Calories: 369kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 75mg | Fiber: 1g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
