Cakes, Community, Food

Ten Minute Orange Cake Recipe

Forestwood

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.

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Published by Forestwood

A philosophic Aussie writes here at StPA, one who will readily admit to loving Scandinavia. I'm interested in global politics and what drives us to be who we are. Scratch the surface and you'll find a practical Environmentalist with an egalitarian bent, trying to unleash a little creativity via the written word. Scandinavian culture, literature and traditions are close to my heart, even though I'm Australian. Travel and courteous discussions greatly broaden the mind, so I travel if I can and am always up for a vigorous, respectful discussion. I'm an avid reader, a writer and I enjoy photography and crafts, particularly traditional art forms. I hope you'll find 'Something to Ponder About,' in my WordPress Community.

50 thoughts on “Ten Minute Orange Cake Recipe”

  1. 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 ?

    Liked by 2 people

  4. 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

    Liked by 2 people

    1. 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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  10. 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.

    Liked by 2 people

    1. 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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      1. 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.

        Liked by 1 person

      2. 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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    1. 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.

      Liked by 1 person

  14. 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…;) )

    Liked by 3 people

    1. 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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  15. 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?

    Liked by 2 people

    1. 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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