The orange cake, a regular classic, not only does it bring a burst of citrusy freshness to your table but also packs a nutritional punch. Originating from the Mediterranean region, this cake is light, moist in texture and vibrant in flavour, thanks to the addition of fresh orange juice and zest. The use of orange rind enhances the cake’s taste and provides a rich source of fibre and vitamin C, making it a treat with nutritional benefits.
Baking with oranges dates back centuries, with the fruit symbolising health and prosperity in various cultures. Today, this cake is enjoyed worldwide for its simplicity and bright, tangy flavour. Its versatility makes it perfect for any occasion, whether it’s a cosy afternoon tea or a special celebration, inspiring you to get creative with your baking.
Orange Cake Tips
- Use organic oranges were possible to avoid any wax or pesticides on the rind. Ensure that you wash the skin of the orange well before using it.
- Grate only the orange part of the rind, as the white pith can be bitter.
- Allow the cake to cool completely before icing to prevent the icing from melting.
- Add a tablespoon of orange liqueur to the batter to enhance the citrus flavour.
- Substitute some flour with an almond meal for a denser, richer texture.
- Store the cake in an airtight container to keep it moist and fresh for longer.
Ingredients
- 1½ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup caster sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- ½ cup fresh orange juice
- 1 tablespoon orange rind, finely grated
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup milk
Directions
- Preheat your oven to 180°C (160°C fan forced).
- Grease and line a 20cm round cake tin in preparation for the cake mix.
- Sift the flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the orange rind and vanilla extract.
- Gradually add the ingredients to the mixture, alternating with the orange juice and milk, starting and ending with the flour mixture.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
This orange cake is a perfect blend of sweet and tangy, making it a favourite for all ages. Pair it with tea, or enjoy it as a light dessert. For more delightful bakes, check out our recipe for Sticky Date Pudding.
To make juice from the left over oranges, consider using a juicer, to find the right juicer for you, we recommend you review the following: Juicer Review.
