Moist orange cake

Total time: 1hr 15m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 342 Kcal, 3g Protein, 46g Carbohydrates, 16g Fat


  • Cake
  • 125 g butter, soft
  • 125 g sugar
  • 1 orange, rinsed with hot water, use grated zest and juice
  • 1 pinch salt
  • 2 eggs
  • 125 g white flour
  • 0.5 parcel baking powder
  • Icing
  • 125 g icing sugar
  • 1 dl orange juice
  • Utensils
  • One springform pan (approx. 20 cm in diameter), greased or lined with baking paper.

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  • Cake

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest and juice. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin.
  • To bake

    Approx. 45 mins. on the bottom shelf of an oven preheated to 180°C. Remove the cake from the oven, allow to cool slightly, prick firmly all over with a wooden skewer.
  • Icing

    Combine the orange juice and icing sugar, pour over the cake. Remove the cake from the tin, leave to cool on a rack.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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