top of page
1
Grease and line the bottom of suitable baking tin, see video for the tray I use.
2
Start the recipe by zesting and juicing the orange.
3
At this point, preheat your oven to 160°C / 320°F / Gas mark 3.
4
Add the eggs to a large bowl and beat them together.
5
Add the oil, vanilla extract, and the sugar, to the eggs and whisk together.
6
Sift in the flour, baking powder, and salt,
7
Final ingredient, add 2 thirds of your orange zest.
8
Whisk this all together until you have a smooth cake batter.
9
Using a spatula, scrape the cake batter into your prepared baking tin.
10
Give the tin a couple of sharp taps on the bench, this will raise and pop any large air-bubbles in the batter.
11
Place the tin into the preheated oven, and set your timer for 35 minutes.
12
Once the time is up, carefully, check the cake with a cocktail stick, if it comes out clean, it’s done, if there is signs of batter on the stick, bake for a further 5 minutes, and check again.
13
Once done, remove the tin from the oven and let it cool on a wire rack for at least 15 minutes.
14
Orange icing:
15
Add the icing sugar, the rest of the orange zest, and add 2 tsp of orange juice, and mix until you have a smooth consistency.
16
Carefully remove the now cooled cake from the tin, peel off the parchment paper, and place it back in the tin,
17
Using a sharp knife, carefully portion the cake while it’s still in the tin, (do not press too hard with the knife, in case you damage the non-stick coating of your baking tin).
18
Poke a few holes in the top of the cake with your cocktail stick, and drizzle the rest of the orange juice all over the surface of the cake.
19
Let it rest and soak up the juice for 5 minutes.
20
Now carefully pour the orange icing mixture over the top of the cake, and gently spread it out using a spatula.
21
Serve with hot vanilla custard, (see my egg vanilla custard recipe, on recipe page 1, here on the website.
22
Enjoy.
Method
Ingredients
The Cake:
160g / 5½oz Self Raising flour
160g / 5½oz Vegetable or Sunflower oil
110g / 4oz Sugar
3 Large or 4 Medium size Eggs
4g / 1tsp Baking powder
6mls / 1tsp Vanilla extract
2g / ¼tsp Salt
The Zest and juice of 1½ medium size Oranges
Orange Icing / Frosting:
70g / 2½oz Icing or powdered sugar
12mls / 2tsp Orange juice
Zest of half an orange
Note: If you are using plain or all-purpose flour, add an extra2 tsp of baking powder to the recipe, making 3tsp in total.
Stainless Steel Microplane Grater & Zester
Square non stick baking tin/pan o/s 21 x 21 x 3cm / 8.5 x 8.5 x 1.5in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
FEATURED PRODUCTS
Products we recommend for this recipe
bottom of page