Fresh Orange Cake

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A hot orange syrup spooned over the newly baked cake gives this recipe extra flavour and makes it deliciously moist. Serve it plain for tea, but for a party dessert cover the cake with whipped cream and decorate with segments of fresh orange.


  • 175 g/6 oz self-raising flour
  • pinch salt


Sift the flour and salt on to a square of greaseproof paper and set aside. Cream the butter, sugar and finely grated orange rind until soft and light. Lightly mix the eggs and beat into the mixture a little at a time, adding a little of the flour along with the last few additions. Using a metal spoon, fold in the remaining flour and a little milk to make a soft dropping consistency.