One-Bowl Orange Cake
It’s quite possible that you have never made a cake this easy before.
And once you get a taste of the finished product, you are likely to add this to your weekly baking routine.
Truly, it is that good and that easy.
Filled with orange flavour, this cake makes a perfect tea time treat, but it can be very versatile.
If you take the time to ice it, you could serve it at the end of a dinner party, or to your book club (it’s like they meet at your place to test you, right?).
The most important part of this cake is not to skimp on the orange zest – and add a quick squeeze of juice if you really only have one orange (or any varietal) to hand.
Recipe makes 1 large cake
375 gram (3 cups) Cake flour
250 gram (2 sticks) Butter, softened
250 gram (1 cup) Caster sugar
310 ml (1¼ cups) Milk
4 med Eggs
finely grated zest of 1-2 oranges
2 teaspoon Baking powder
Honey, for serving
Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large spring form cake tin and line with parchment paper.
In a mixing bowl, add all the ingredients and mix until smooth and well combined. Spoon this mixture into your prepared baking tin and bake for 1 hour, until a skewer comes out clean.
Cool slightly in the tin before turning onto a wire rack to cool completely. To serve, heat a little honey (perhaps with a dash of freshly squeezed orange juice) and pour over the cake.
Really good bit
Super fast to prepare. Easy to serve. Not difficult to translate this to another type of citrus cake. Do you need anything else? Of course.
This cake can be make in a loaf tin for easy brunch-time slices. It can also go in sandwich tins and iced for a bit of a Victoria styled cake. And, it can most definitely be sliced and frozen for future cravings.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.