Orange cake always reminds me of being in the country and of my mother. She always had a freshly made orange cake waiting in the cake tins to welcome me home.
This easy recipe is made with a whole orange that is chopped to a puree in the food processor. The other ingredients are then added and mixed. I think the flavour is better the next day which is handy.
Photography by Jeffrey Chan
- 1 large juicy navel orange (275g) preferably, or 1 1/2 medium oranges
- 185g butter, softened
- 3 free-range eggs
- 185g sugar
- 185g self-raising flour
- pinch of salt
- 1 tbsp of orange juice or milk as needed
- Grease a 22-23cm (9″) round cake tin or similar and line the base with baking paper and dust with flour. Set the oven at 160C fan or 180C regular.
- Wash and if necessary scrub the orange to remove any wax. Cut the whole orange roughly into pieces (discard seeds and core) and chop in the food processor to a puree. (You should have a scant cup of pulp). Add the sugar, eggs, very soft butter and flour to the orange pulp and process briefly to bring the batter together. If it is very thick, add enough orange juice or milk to loosen the mixture; it should be of dropping consistency.
- Tip the mixture into the prepared tin and spread evenly. Tap the tin quickly on the bench to remove any air pockets. Bake in the centre of the oven for 40-45 minutes until firm to the touch in the middle, or test with a skewer to ensure it is cooked.
- Let the cake stand on a wire rack for 10 minutes before turning out. When cool spread orange butter icing over the top of cake or simply dust with icing sugar.
Orange butter icing
- Mix one cup sifted pure icing sugar with one tablespoon of soft butter and the grated zest of one orange. Work together with a spoon and add enough orange juice to make a mixture of spreading consistency. Spread over the top of cake and leave in a cool place to set.
- Alternatively whiz the icing sugar in the food processor to remove any lumps, then add the other ingredients and process again for the icing.