Reminiscing about my Danish Grandmother who used to cook Orange cake for Sunday afternoon tea, I remembered how, as a child, I looked forward to visiting her house as I could smell the aroma of baking, as we arrived.
Anyone can find ten minutes to spare, right?
How long does it take to post on instagram with all those hashtags that must be included?
You can abandon convenience food a.k.a. supermarket style prepared cakes, in favour of a freshly baked treat and know that it is not difficult nor time-consuming.
And it tastes SO much better!
This cake took me less than 10 minutes to prep, due to speedy preparation in the processor.
Then you simply wait for the oven timer to ring, while you check your social media or email and voila! Time for tea!
Perfect for a lazy Sunday afternoon this quick and easy recipe will have your mouth-watering for more. Apart from the sugar content, and a small amount of necessary butter, there are no extra unhealthy ingredients; plus it has the advantage of a bit of Vitamin C and delightful orange flavour.
Processor Orange Cake
A cake that is good for you! Yay!
Delicious as is, there’s no need to add any frosting or topping, eat it straight out of the oven.
A dusting of vanilla/icing sugar, or a simple mix of icing sugar and small amount of juice to soften to a clean frosting would be a nice option, if you aren’t counting calories or sugar content.
recipe
Ingredients:
- 1 cup Caster or fine grain sugar, but ordinary sugar will do.
- 1 cup Self Raising flour (Self Raising flour is the same as 1 cup plain flour and 2 teaspoons of baking powder)
- 2 tablespoons extra of normal plain flour
- 2 tsp grated orange rind
- 1/2 cup orange juice
- 60 g (1/4 cup) soft butter
- 2 eggs
Method:
1. Combine sugar, flours, and orange rind in food processor with butter. Blitz sporadically until just combined.
2. Pour Orange juice through the chute with motor on.
3. Add eggs and blitz till smooth. Not too much though or your cake won’t be light.
4. Pour into well-greased bar tin (something with a base about 12 x 22cm/ 5 x 9 inch) that has been lined with grease-proof or baking paper.
5. Bake in a Moderate Oven 180º C, ( 375º F), for 40 minutes or until the top springs back when lightly pressed.
Ensure the cake cools for 5 minutes in the tin before turning out on to a wire rack.
If would be nice with a Cream Cheese frosting.
When you are unsure of what to serve for tea, let them eat cake –
Orange cake – No fuss to ponder about.
Looks very yummy ! – and yes, even I could do THAT !
But …
How can a cup each of two kinds of flour be the same as one cup of flour and 2 tsps baking powder ? Isn’t that going to mean less … ahh … bulk ?
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I will have to check… did I make a typo?
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I have changed the wording in case it was confusing. Just wanted to explain SR flour, as they don’t have that elsewhere. Does it read better now?
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https://www.nigella.com/ask/self-raising-flour
See wotcher fink …
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Interesting that the American version has more salt added….
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Looks easy peasy and delicious
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Indeed it is Sheree. You should try it out
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I’m going to!
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Let me know what you think by way of a comment. I would love to hear if it turned out in your oven and whether the recipe needs adjustment.
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Okay
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Ohhhhh I might try that tomorrow 🤩. I’ll turn this into g/kg !
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The butter is in grams… which reminds me I should add the imperial measure in for the Americans… or cups of butter….
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The cake looks delicious and I would like to bake it when I’ve time. I’m a little confused by your measure of cups though as we have all sizes of tea and coffee cups! Could you perhaps let me know the measures in imperial or metric for my scales if you have a minute. Thank you! Marion
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You can google the measures to change them to whatever you wish, Marion. But here is what I googled for you. Common Ingredient 1 Cup Conversions Australia. Divide the amounts as appropriate to get 1/4 and 1/2 cup:
Ingredient Weight
Plain or SR Flour 125gm = 4.4 ounces
White or Caster Sugar 220g = 7.75 ounces
Brown Sugar, lightly packed 155g = 5.5 oz
Icing Sugar 155g = 5.5 oz
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Just noticed that 60g of butter is a quarter of a cup so am I right in thinking that a cup of flour is about 240g ?
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I cup of flour is equivalent to about 240 millilitres of flour but on the scales is about 125 grams which you can convert to ounces if you wish. Have a look here, Marion:
http://allrecipes.com.au/how-to/17/standard-australian-cooking-measurements.aspx
Any more questions, just ask.
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Thank you, that is very helpful Amanda
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No problem, Marion. I do hope you like it. A lovely complement would be a simple icing or cream cheese frosting.
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Never had orange cake before, sounds and looks nice🙂
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Oh thank you. It is only a mild flavour, much like lemon cake. Have you ever tried that?
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Funny enough my Grandma used to bake lemon cake. I enjoyed that🙂
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It is a Grandma thing! Citrus cakes. But then Grandma was clever. Cooking a healthy cake.
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Yeah, definitely💜
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I might just go out and buy some oranges.. 😉
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Do that, Lisa! I would love you to let me know if the recipe works out.
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Oh yum!
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I have saved this post for a baking adventure later this week. It sounds divine.
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Well I hope you do like it, Maggie. I enjoyed some this morning with my tea.
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A nice easy recipe. So many recipes these days have become awkward with ingredients that aren’t cupboard staples, or with steps in the recipe that require time. Example is the orange cakes that require an orange to be simmered whole for a few hours. Your recipe reminds me of the basic cakes that were mainstream in my mother’s cook books. They always tasted pretty good.
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You are preaching to the choir, Chris! All this bouquet ingredients like truffle oil infused with lemonthyme. Who has time to source these ingredients on a regular basis? They are lovely as a special treat, but I would rather keep the Michelin chefs in employment for a tad longer 😉 – it becomes expensive to cook with this level of ingredient, particularly if it doesn’t turn out so well. I love our mother’s generation of baked goods. Simple, quick and taste great! No fuss.
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Absolutely. In NZ they have an Edmonds recipe book. I think Edmonds have been the main manufacturer of baking powder over there. Their recipe book has been around for ever, with updated versions continually being released. The updated versions add newer recipes that have slipped into mainstream cooking, things like carrot cake, which wasn’t heard of when I was I was a girl. Sour cream would now be an acceptable ingredient too, but it wouldn’t be found in any 40 year old editions. I doubt if truffle oil would have found its way into that cookbook as yet though. I don’t have a current copy of one though at the moment. It was always a favourite, go to recipe book for any cake baking, so perhaps I should source one again.
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That sounds like a treasure that you could adapt recipes from – for your kids or grandkids. Adding truffle oil adn kale where appropriate of course!1 Hehe! 😉
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Saved to my recipe folder! Every time I see “self-raising flour” I giggle on the inside. It’s like asking flour to please be so kind and raise itself. 😀
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Haha! Our flour is generally well behaved. I never thought of it in that way before, because we are so used to hearing the name.
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I have the feeling this post is not going to be good for me … 😉
It simply looks delicious!
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But it has a healthy component. Fresh orange. remember that as your excuse to indulge, Northern Dragon! Do you cook much, yourself?
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😋 That sounds and looks delicious! I just might have to try it! I’ve made something similar before using lemon and adding some poppyseeds.
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Lemon and poppyseeds is a fantastic combination. I think you could easily adapt this to using lemon juice and rind instead of orange, Sabine. Let me know if it works out.
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I will, Amanda! Your recipe is a lot simpler!
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Oooh! Yummy!! I will try this one tomorrow, together with my Mum!! 🙂 🙂
Thank you so much, Amanda!! 🙂 🙂
(PS: I seem to have some issue with following you? I thought I was… but the Reader claimed I wasn’t?!? Trying again…;) )
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I have similar issues with reader and follows sometimes, they drop off. I don’t know why? You can bookmark my site, perhaps? I added the people I follow to a blog roll community ( a widget on the side bar) so I can check out their blogs anytime without all the other information that sometimes comes in the reader! I am so happy you want to try my orange cake. You can also substitute lemon instead if you liked. Let me know if the recipe works for you and if there is any adjustment I need to make. Thanks so much.
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OOOH this seems to be absolutely delicious. I’ll have to try it some time. I do have a rather stupid question though (this arises from the fact that I’m extremely lazy, so bear with me); when you say orange juice, does that mean squeezed oranges, or will store bought brand named orange juice suffice?
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You could use either, but freshly squeezed orange juice would be better as store bought tends to have added sugar. If you use store bought, you don’t have the advantage of using a bit of grated rind for added flavour. But hey, if you are in a hurry and have some bottled juice in the fridge, do try it with that! I hope that answers your question?
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It does, thank you! I suppose depending on how much time I have, I’ll have to try it both ways some time 😀
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Good idea to compare and see which tastes best?
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Saving this recipe!! Sounds so delicious!
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Oh thank you for stopping by. I hope you like it. I do. You can also substitute lemon juice for a lemon flavoured cake.
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Wow only 10 minutes? Awesome!
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Unless to take your time!
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Reblogged this on .
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