Orange Cake
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5.0
3 reviews
Excellent
Orange Cake
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This simple Orange Cake is easy to make, moist and bursting with zesty flavour. Dress it up by adding orange slices and orange syrup or serve plain.
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Ingredients
FOR THE ORANGE SLICES / SYRUP
- 1 orange sliced into thin rounds
- 120 ml ( ½ cup) orange juice
- 100 g ( ½ cup) sugar
FOR THE CAKE
- 300 g (1 ½ cups) caster sugar (superfine sugar)
- 200 g (1 ½ cups) flour plain/all purpose
- 3 tbsp fine cornmeal (semolina) or use ground almonds
- 2 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- Zest of two oranges
- 226 g (1 cup) softened unsalted butter or margarine (Stork)
- 4 medium eggs
- 2 tbsp fresh orange juice
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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 180C (350F) 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 centre 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.
Notes
- 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.
- 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 Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
200mg
(8%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
757IU
(15%)
Vitamin C
10mg
(11%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 200mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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