My Portuguese friend (who doesn’t bake) told me she remembers an orange cake being made as I child and would love to have it again. So my search began. Whilst this is not the same as the Portuguese one (that uses more eggs than I choose to be bothered with) I settled on this one from Julie Goodwin
In saying that I have tweaked the recipe a bit so it is not exactly as hers.
What is fantastic about this cake is it is super easy to make and can be used as a dessert or a morning/afternoon tea. It pairs really well with Creme Fraiche but if you are not a fan use a nice thick quality cream.
The cake has become my go-to cake when visiting or when I know I will have visitors at the last minute.
Super Moist Orange Cake
- 250 g butter
- 130 g caster sugar
- 1 tbsp grated orange zest
- 4 eggs
- 1 2/3 cups self raising flour
- 1 tsp ginger powder slightly heaped
- 100 g caster sugar
- 100 ml fresh orange juice
- Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
- Sift the flour and ginger. Fold into the creamy mix.
- Spread batter in a greased and lined 21 cm spring form tin.
- Bake at 150°C for 50-60 minutes (or until cooked when tested).
- While the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 5 minutes.
- Once cake is cooked leave in springform pan, pierce the top of the cake all over with a skewer, carefully pour the hot syrup over the cake. Leave to cool completely.
- Remove the cake from the pan and slice into wedges. Serve with cream or Creme Fraiche.
Would you like to create your own free online recipe book and menus?
Click on the banner at top of this page