Orange Cake

Serves 4

60 mins

320 Kcal

Orange cake is a moist, full-of-flavour dessert made with oranges, one which exhibits fresh fruit juice and its zest. The orange will give this cake a sweet but tangy citrus flavour. The typical crumb is soft and tender yet light and still rich. This cake is usually baked in a round or loaf pan. The key ingredients are flour, sugar, butter, eggs, oranges - juice and zest. It also includes butter and sugar, giving this orange cake recipe richness and sweetness. Some of the ingredients may differ from one recipe to another, like adding vanilla extract or almond flour for deeper flavours. This cake is best served plain, but sometimes it is given a delightful glaze of powdered sugar or orange juice that gives the top a glossy, slightly tart finish that is a great contrast to the sweetness of the cake. The recipe of orange cake is a popular treat for afternoon tea, brunch, or dessert because it is lighter than chocolate-based cakes. This is also enjoyed during summer due to its bright and fruity flavour. With every delightful bite comes the satisfaction of sweetness without it being overpowering due to the natural sweetness and slight acidity of the orange. A garnish of candied orange slices or a dusting of powdered sugar gives the pastry a festive touch and could be a great match for many occasions. Orange cake is a delicious dessert. Whether enjoyed with a cup of tea or had as a standalone treat, orange cake will bring some sunshine to that table.

Ingredients required for Orange Cake

Zest of 2 oranges orange zest
200 gms maida (all-purpose flour)
Pinch salt
200 gms sugar
200 gms butter (softened)
4 eggs
100 ml fresh orange juice
1 tsp baking powder

Cooking steps for Orange Cake

1
Start by preheating your oven to 180 degrees Celsius.
2
As the oven heats up, grease your cake tin with some butter so that the confection doesn't stick to the cake when baked.
3
Dust the tin with some flour to make release easier. This would prevent tears if the cake sticks onto the pan once it's done baking.
4
Now, let's begin by preparing the dry ingredients. First, take 200 gms of maida and mix in 1 Tsp baking powder and a pinch of salt. The dry ingredients give structure to the cake, and the baking powder makes it rise and become airy, light, and fluffy.
5
Sieve the dry ingredients twice. That helps ensure that they are well mixed, and free of lumps and also aerates the flour, which further results in a lighter batter.
6
For the wet ingredients, you will combine 200 gms sugar and 200 gms softened butter in yet another bowl. Make sure the butter is at room temperature as this assists in better mixing of the butter and sugar.
7
Beat the mixture until it is light and fluffy. This takes in air to produce a soft, tender cake. You can use an electric mixer but this can also be done by hand if you're up for some hard work.
8
When the butter and sugar mixture is fluffy, then you can add in the eggs. For this, you need four eggs in total and should add one at a time. It's good to beat each addition thoroughly.
9
Eggs are beaten into the batter without curdling, ensuring the eggs are incorporated completely. And with every egg, you give moisture and structural components of the cake. Adding eggs gradually ensures that the batter remains smooth.
10
Now, alternate to add dry ingredients and 100 ml of freshly squeezed orange juice.
11
First, add a part of dry ingredients to the mixture of butter, sugar, and egg. Beat it gently, then add some orange juice and keep on alternating. This technique ensures that the batter is not overpowered by the flour or the liquids. Do not overmix at this step, or this could result in the cake becoming impossibly dense.
12
Add the grated zest from two oranges to the mix. As the zest contains aromatic oils, it infuses a bright, fresh orange flavour that complements the juice perfectly.
13
Fold the zest into the batter so that it is evenly distributed.
14
Pour the batter into the prepared cake tin, spreading it evenly.
15
Place the tin in the oven preheated beforehand and bake the cake for about 30 to 35 minutes or until a toothpick inserted in the centre comes out clean, which indicates complete baking of the cake.
16
Let it cool in the tin for around 10 minutes after removing it, then get it out to cool on a wire rack. It is important to cool the cake and set the cake properly so that it does not crumble sliced. Once perfectly cooled down, your orange cake is ready to be served! This result is a moist and fragrant cake bursting with citrusy flavour, perfect to be served on any occasion.

Shop Ingredients

Fresh Orange Juice (100 ml)

113

203

Butter (softened) (200 gms)

295

122

273

275

124

Orange Zest (zest of 2 oranges)

113

203

Salt (pinch)

114

107

Eggs (4)

100

119

135

236

139

356

262

Sugar (200 gms)

241

238

Maida (all-purpose Flour) (200 gms)

Baking Powder (1 Tsp)

FAQs

Can I use whole wheat flour instead of all-purpose flour in the orange cake recipe?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser. The cake will be rather heavier because whole wheat flour absorbs more moisture, so it's a good idea to use half whole wheat and half all-purpose flour for some lightness. You'll need to add a bit more liquid to keep the cake moist - orange juice or milk.

How do I make my orange cake more moist?

You could add in yoghurt, sour cream, or a few more tablespoons of orange juice to get that wetness. And always remember: do not overmix, as that would make the cake quite dense. As a final tweak, once baked you should brush the cake with a simple syrup - that is equal parts sugar and orange juice - to give that feel of moisture and orange flavour.

Can I freeze orange cake for later?

Yes, orange cake may be frozen. Wrap it with plastic or aluminium foil and place it in an airtight container or freezer bag. They may be frozen for up to 3 months. Just thaw overnight in the fridge or a few hours on the counter before serving.