19 June 2015

Recipe: Orange cake

Orange cake (serves 8-10 people)


90g butter
1 teaspoon grated orange rind
3 tablespoon orange juice
1/2 cups of water
3 eggs
3/4 cup sugar#
1 1/4 cup self raising flour, sifted


Grease and line 20cm round cake tin with grease-proof baking paper.

Place butter, orange rind, orange juice & water in a saucepan and stir until butter has melted.

In a separate bowl beat eggs & sugar until thick & creamy.

Fold sifted flour into egg mixture. Then lightly fold hot liquid into flour and egg mixture.

Pour into tin and bake in moderate oven at 180 degrees* for 35 to 40 minutes.

Turn onto rack & cool.

This is a lovely cake. Its very light and quite moist. Next time I made it I would add more grated orange rind, as the flavour is quite subtle.


# Since I didn't have any caster sugar in the pantry I substituted it for raw sugar, which still made the cake very light.

I have made this cake before for my Mum's 70th (shown below), as a double-layer cake with whipped cream spread in the middle using a 23cm round springform cake tin, which took 35 minutes to cook in a 160 degree (fan forced) oven.

*Timing and temperature may vary depending on your type of oven.


  1. I love orange cake Julie, and this one looks delicious! It almost looks easy enough for me to make ;) x

    1. Hi Lisa, This cake is delicious its so light and moist, and has a very subtle orange flavour. Its really easy to make so you should definitely try it! :) x

  2. Such a simple recipe Julie and yet sounds so full of lovely flavour - a winner for sure xx


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