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5.0 from 3 votes

Orange Cake

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.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 slices
Calories: 369 kcal
Course: Bread
Cuisine: British

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

Instructions

Prepare the orange slices and syrup
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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
  1. Line the bottom of the cake tin with the cooked orange slices if you want to make an upside down orange cake.
  2. 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.
  3. 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

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

% 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.