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
  • 100 g/4 oz butter
  • 100 g/4 oz castor sugar
  • finely grated rind of 1 large orange
  • 2 large eggs
  • 1–2 tablespoons milk to mix


    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.

    Spoon the mixture into a greased and lined 20-cm (8-in) shallow sandwich tin and spread level. Set in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 30 minutes or until risen and lightly brown. Remove the hot newly baked cake from the oven and leave in the tin.

    Meanwhile put the strained orange juice in a saucepan and add the icing sugar. Set in a warm place or heat gently so that the sugar dissolves in the orange juice. Prick the hot cake layer all over with a fine skewer and spoon the hot orange syrup over the entire surface. It will appear at first that there is almost too much juice, but the cake will soak it all up. Leave until quite cold.

    Loosen the sides and remove the cake carefully from the tin. Dust generously with icing sugar and serve.