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.
Yum
Super Moist Orange Cake
Equipment
Ingredients
- 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
Syrup
- 100 g caster sugar
- 100 ml fresh orange juice
Instructions
- 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).
Syrup
- 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.
Notes
Nutrition
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