Orange cake recipe
A light and delicious orange cake recipe, this sponge is enriched with greek yogurt and flavoured with orange juice, orange zest and marmalade. It's sunshine on a dessert plate and the perfect accompaniment to a cup of builders' tea.
See method- Serves 8
- 20 mins to prepare and 1 hour 10 mins to cook
- 485 calories / serving
Ingredients
For the cake
- 200g self-raising flour, sifted
- 175g unsalted butter, softened
- 175g golden caster sugar
- 100ml Greek yogurt
- 3 eggs
- juice and zest of 1 orange
- ½tsp orange flower water (optional)
- 25g shredless marmalade
For the orange syrup
- 200g icing sugar
- juice of 2 oranges
Each serving contains
- Energy
- 2030kJ 485.0kcal
- Fat
- 21g
- Saturates
- 12g
- Salt
- 0.5g
- Sugars
- 54g
of the Reference intake
Carbohydrate 72.7gProtein 5.4gFibre 1.1g
Method
- Preheat the oven to 180°C. Grease and line a 7 inch springform cake tin.
- In a large mixing bowl, beat together all the ingredients for the cake using an electric hand held whisk until the batter just comes together. Spoon into the prepared cake tin and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tin.
- Meanwhile, combine the icing sugar andorangejuice in a saucepan. Heat over a gentle heat until the sugar has dissolved and you have a syrup. Bring to a simmer and cook for 2-3 minutes. Remove from the heat and allow to cool a little.
- Turn the cake out from the tin when cool and puncture all over using a skewer. Pour the syrup all over, letting it sink in. Some of the syrup should sit on the surface of the cake. Allow to syrup to sink in and set on top of the orange cake before slicing into portions and serving.
