Simple orange cake

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This recipe of an orange cake is a fancy dessert you may bake for your regular family evening or present it as a nice treat for your guests. This is the best orange cake recipe for me that you can make fast without spending too much time in the kitchen. You may cook several variations of this cake using suggestions we give you below the basic recipe of orange cake and make your own unique dessert. Using various fillings you may get orange coconut cake or orange poppy seed cake or many other fancy and delicious versions. There are two main types of oranges: sweet oranges and bitter (Seville) oranges. The former can be thick- or thin- skinned, with or without seeds, and has sweet-tasting orange or red-flecked flesh. Bitter oranges have aromatic dimpled skin with very bitter pith and very sour, pale-orange flesh. They always contain seeds. Sweet oranges are widely used in sweet dishes – flavoured with caramel, cinnamon or orange flower water – or as a flavouring for chocolate or rhubarb. Finely grated or julienned orange zest adds a touch of bitterness to cakes and desserts.


2 small oranges (about 1 pound)

125 g softened butter

3 eggs

1 ½ cups all-purpose flour

1 cup caster sugar

½ cup ground almonds (optional, may be substituted by poppy seed or shredded coconut)

By ½ teaspoon baking powder and baking soda

Orange zest for icing

orange cake


Wash oranges, pat dry and cut off some zest using a potato knife watch a video below on how to get nice stripes of orange zest). Peel off the white part of the orange (it is slightly more bitter than zest), chop the oranges and discard all seeds.

Process the oranges in a food processor until smooth. Lightly beat eggs, add to the oranges along with the sugar and beat well until combined. Add softened butter and beat again.
In a separate bowl, mix flour with ground almonds, baking soda and baking powder. Add to orange mixture and stir well until combined.

Grease your baking pan with some softened butter. Pour the butter into it and put into the oven preheated to 180°C/160°C. Bake for about 40-50 minutes. Test with a toothpick. Remove from the oven and let it cool. Then transfer your orange cake onto the plate.

Prepare the icing. Combine ½ cup icing sugar, 3 tablespoons orange juice and orange zest in the small saucepan, bring the mixture to a boil, reduce the heat and let it simmer for about 5 minutes, stirring constantly until the sugar dissolves. Let the mixture cool a bit and pour it over your orange cake.