Step by step instructions
1. Mix the base
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In a blender, mix:
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orange juice
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orange zest
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Eggs
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Sugar
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Oil
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Blend for 1 to 2 minutes until smooth and frothy.
2. Add the flour
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Pour the blended mixture into a large mixing bowl.
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Gradually add the self-raising flour .
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Mix gently with a spatula or whisk until well blended .
Avoid overmixing: this helps the cake stay light and fluffy .
3. Bake the cake
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Preheat oven to 180°C (350°F) .
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Grease a bundt pan or standard round cake pan with butter or oil .
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Pour the batter into the pan and bake for 30 to 35 minutes , or until a toothpick inserted comes out clean.
Optional finishes
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Sprinkle with cinnamon sugar or icing sugar once cooled.
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Drizzle with a light orange glaze for extra shine and sweetness.
Serving suggestions
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Accompany it with a cup of hot tea or coffee.
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Slice and serve with a scoop of vanilla ice cream for dessert.
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Use it as a base for a lemonou un gâteau aux carottes en échangeant le jus et le zeste !
Tips and variations
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Craving a lemon twist? Swap the orange juice and zest for lemon juice and zest for a tangy twist.
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An improved version of carrot? Add 250 ml of grated carrot to the blender for a carrot-orange fusion .
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Healthier swap: Use coconut sugar and light olive oil for a more natural option.
FAQ
Can I make this cake gluten-free?
Yes! Use a gluten-free self-raising flour mix or substitute your own with baking powder and salt.
How should I store it?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Can I freeze it?
Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months . Thaw at room temperature before serving.
Final thoughts
This orange cake is proof that simple ingredients can yield incredibly rich results. Moist, fragrant, and golden, with hints of citrus, it’s perfect for any occasion and any sweet tooth. One bite and it might just become your new favorite everyday cake .
