Orange Cake
a classic tea cake
Said to have Mediterranean roots, this simple yet delightful cake can be adapted so many ways. Ready to eat within the hour, you have no excuse when those unexpected guests arrive.
This is the ultimate in desert cakes being dense yet light and fluffy. To laterally be able to whizz the mixture in either a food processor or blender it is the easiest cake you'll ever create.
Food
3 min
METHOD
CAKE METHOD
1. crack eggs into the blender or food processor followed by sugar, vegetable oil and an orange cut into quarters.
2. whizz on low to cut up the orange and then high for 20 seconds.
3. scrape down the sides of the blender and whizz for a further 20 seconds, we don't want to whip the eggs.
4. scrape down the sides and add the flour.
5. whizz for 20 seconds, you should have a think batter. use a spatula to ensure all ingredients are incorporated, if not whizz for another 10 / 15 seconds.
6. pour into a bred tin or cake tin of your choosing.
7. into the oven on the middle rack at 200oC for 35 minutes, reduce the heat to 160oC if you see it browning too quick. skewer to ensure it's cooked through.
8. cool before icing, cut and enjoy.
ICING METHOD
1. powdered sugar into a bowl followed by orange juice and optional rind
2. mix well and pour over cooled cake
SUBSCRIBE
SHOP THE UTENSILS
Head to the YouTube channel and there are affiliate links available to purchase the items I cook with.
DID YOU COOK THIS DISH?
Leave a little feedback and tips for others below.
