This orange cake is so easy, it is a bit crazy how simple it actually is. It is super moist and will freeze really well iced also. You could also make this into cupcakes if you wanted to (just remember to adjust the cooking times).

Tip: Make sure your butter is soft or at room temperature

Related recipe:  basic icing recipe
Related recipe: vanilla bean paste (you really need to make this!)

 

February 20, 2018
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Ingredients

  • 4 tsp. orange (or lemon) zest
  • 240 g self-raising flour
  • 100 g sugar (raw, white or castor)
  • 130 g orange juice (if making a lemon cake then use milk instead of orange juice)
  • 2 egg
  • 100 g butter
  • 1 tsp. vanilla bean paste

Orange Icing

  • 200 g icing sugar
  • 20 g butter
  • 2 tbsp. orange juice

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC, then grease and flour a round cake tin.
  2. Peel an orange (or lemon) with a vegetable peeler and zest by placing peel into your mixing jug and blitzing for 10-15 second/speed 8. You may need to scrape down the sides and repeat a few times to get the zest nice and fine. Last time we did this we had too much, so we tipped out the zest and used 2 tsp. You can freeze any leftover zest.
  3. Place zest and all other ingredients into your mixing jug and mix for 10 seconds/speed 4 - scrape down sides and mix again for another 10 seconds/speed 4.
  4. Bake for approx. 30 minutes or until a skewer comes out clean.
  5. When your cake has cooled, ice with orange icing (recipe link above).

Traditional Cooking Method

  1. Preheat oven to 160ºC, then grease and flour a round cake tin.
  2. Zest your orange or lemon with a zester and set aside.
  3. Place all ingredients into a bowl and mix with hand beaters until well combined.
  4. Bake for approx. 30 minutes or until a skewer comes out clean.
  5. When your cake has cooled, ice with orange icing (recipe link above).

Nutrition

  • 12