fluffy orange cake

Fluffy Orange Cake

This zesty and moist orange cake tastes gorgeous. Transport yourself to the Italian countryside with this citrusy dessert.

fluffy orange cake

Picture this – it’s morning in your tuscan villa overlooking the rolling countryside. You take a sip of your freshly brewed espresso and a bite of your moist orange cake. Sounds delightful doesn’t it. Unfortunately I can’t give you a tuscan villa, but I can teach you how to make this wonderful cake.

cooked orange cake

This cake is fluffy, citrusy and generally just awesome. A dense slice of this cake will go well with anything and it’s perfect any time of the day. Have it dunked in your coffee for a sugary breakfast or lather it in coconut yoghurt for a rich dessert to finish a dinner. Whatever way you choose to enjoy it, you’ll undoubtably do just that – enjoy it!

oranges in a bowl

How to make orange cake

Here’s some additional information and content to make cooking this fluffy orange cake a breeze. Feeling confident and just want the instructions then jump to the recipe and get started!

Video

Guided steps

Preheat your oven to 200˚c/390˚f (fan oven).

Use a whisk to cream together the 200g margarine and 300g caster sugar in a large mixing bowl. Then pour in the 200g of almond yoghurt2 teaspoons of vanilla extract and mix until incorporated. Don’t worry if the mixture looks split – it will come together when we mix in the dry ingredients.

Pour in 200ml of the orange juice into the bowl and stir.

orange juice in the cake batter

Tip in the 400g self raising flour2 teaspoons of baking powderorange zest and 1/2 teaspoon of salt. Whisk into a smooth batter.

Grease a 13 inch x 7 inch baking tin with margarine. Then pour in the cake batter. Place into the oven and bake for 40 minutes or until a knife stuck in the centre comes out clean.

Remove and allow your cake to cool completely before serving. This cake gets better with age and tastes best after refrigerating for 24 hours.

orange cake on plate portrait

Serving suggestions

I like to serve this recipe with coconut yoghurt or ice cream. The fresh coconut flavour helps boost the citrus tones of the cake. Then I’ll serve the cake with some mint and chopped nuts for garnish. I like to use roast hazelnuts or almonds.

This cake also works well with a very dark chocolate ice cream. The bitterness of the chocolate helps to moderate the sweet cake. The result is a rich orange chocolate taste that is sure to please any chocolate lover. You can serve with some chopped pecans for extra decadence!

Other fruity cake ideas

The base recipe for this cake works well with lots of other fruits. There’s nothing quite like a dense and moist cake with soft and sweet fruit. Here’s some further ideas on how you can tweak this recipe to make some more fruity cakes. (all of the following recipes assume removing the orange zest and juice from the base recipe).

  • Apple cake – see this recipe
  • Blackberry cake – add 200g of ripe blackberries into the batter and whisk to combine into the batter as much as possible. Then remove your whisk and tip in a further 100g of whole blackberries and fold gently making sure not to crush the blackberries. Pour in the cake tin and bake. Makes a rich dark blackberry loaf that’s delicious with coconut yoghurt.
  • Peach cake – pit and cube 4 ripe peaches. Then stir into the batter before baking. Makes a dense vanilla cake with bursts of fragrant peach.

Recipe

Serves 12
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

This meal is around 96% less polluting than the average UK meal.

  • Eating this recipe will save around 2.83 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 23.38 KM in a modern car.
How do I calculate this?

Ingredients

  • 200 g Margarine
  • 300 g Caster Sugar
  • 200 g Almond Yoghurt
  • 4 Medium Oranges (juiced and zested)
  • 2 Teaspoons Vanilla Extract
  • 400 g Self Raising Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt

Instructions

  • Preheat your oven to 200˚c/390˚f (fan oven).
  • Use a whisk to cream together the 200g margarine and 300g caster sugar in a large mixing bowl. Then pour in the 200g of almond yoghurt, 2 teaspoons of vanilla extract and mix until incorporated. Don't worry if the mixture looks split – it will come together when we mix in the dry ingredients.
  • Pour in 200ml of the orange juice into the bowl and stir.
  • Tip in the 400g self raising flour, 2 teaspoons of baking powder, orange zest and 1/2 teaspoon of salt. Whisk into a smooth batter.
  • Grease a 13 inch x 7 inch baking tin with margarine. Then pour in the cake batter. Place into the oven and bake for 40 minutes or until a knife stuck in the centre comes out clean.
  • Remove and allow your cake to cool completely before serving. This cake gets better with age and tastes best after refrigerating for 24 hours.
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