- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
A wonderfully fruity and juicy orange cake topped with fresh oranges and marmalade. Serve warm or cold with whipped cream or vanilla ice cream.
17 people made this
- 6 eggs, separated
- 120g butter
- 175g sugar
- 2 to 3 oranges, one should be unwaxed
- 225g plain flour
- 1 teaspoon baking powder
- 250ml orange juice, warmed
- 4 tablespoons marmalade
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat oven to 200 C / Gas 6. Grease a springform cake tin or line with baking parchment.
- Beat the egg yolks, butter and sugar together until light and creamy. Finely grate the zest of the unwaxed orange and add to the egg yolks.
- In a second bowl mix together the flour and baking powder and fold into the egg yolk mixture.
- Beat the egg whites until stiff and fold into the cake mixture as well. Pour the cake mixture into the prepared cake tin.
- Bake for about 20 minutes in the preheated oven.
- Remove the cake from the oven and prick with a skewer to ensure it is cooked through (the skewer should come out clean). Pour the warm orange juice over the cake.
- Peel and segment the remaining oranges, slice and use to decorate the cake. Heat the marmalade, press through a sieve and spread over the sliced oranges to serve.
Reviews & ratingsAverage global rating:(1)
26 Easy Orange Desserts
Kick chocolate to the curb and try one of these orange desserts instead! The citrus flavor is delightfully refreshing and still satisfies your sweet tooth.
This list is packed with delicious orange-flavored dessert recipes. There are lighter options such as fruit salads and more decadent choices such as homemade donuts.
Whatever the occasion, you&rsquore sure to find the perfect orange-inspired recipe. Try your hand at orange rolls, or take a little shortcut with Orange Crush cake.
This list has something for every baker, budget, and time frame. Cook up a little magic when you try one of these tried-and-true orange dessert recipes.
The first step is deciding which one to try first!
Find the most delicious recipes here
For glaze: finely grate the zest from one of the oranges and reserve for the cake batter. Cut the orange in half, juice it, strain the juice. you should have 1/3 cup juice. Slice the remaining four oranges into 1/4-inch-thick rounds. Combine the other ingredients in medium nonreactive saucepan and bring to a slow immer over low heat. Cook 6-7 minutes until the centers of the orange slices are starting to become tender and translucent but not falling apart. Carefully transfer the slices to a place with a slotted spoon and continue to simmer the syrup until it has reduced to 1/2 cup -- 5 min. Set aside and allow to cool.
Preheat oven to 375F. Grease a 10" round tart pan with coconut oil.
In food processor, pulse almonds, walnuts, tapioca flour, coconut, plus all dry ingredients. Add coconut oil and pulse to combine. Add eggs and reserved orange zest. Pulse a few times to combine but not overbeat. Pour the batter into the pan and press to flatten. Stiff batter. Arrange the orange slices in one layer on top. Bake for 15 minutes.
Reduce the temperature to 350F and bake for 35-40 minutes until the cake is an even golden brown and baked through: a toothpick inserted into the center should come out clean. Pour glaze over the top and smooth over with a cake spatula.. Poke holes using a fork or skewer all over the surface. Allow to cool. Serve with a dollop of chilled coconut milk, sweetened with stevia if you prefer.
Orange Juice Cake
When I was a kid, my mom was always sharing recipes. She has a giant binder just filled with clippings and printed recipes of her own creation and from others. Who would have thought that one day I’d grown up and make a career out of sharing recipes. But I digress…
The original recipe for Orange Juice Cake is one that was shared with her many years ago. I’ve made a few minor changes to the recipe over the years, but it remains one of my favorite cakes.
This amazingly delicious cake starts with a simple box cake mix, but is transformed into something that I can only describe as a big ol’ bite of sunshine! It’s been a frequent treat in our family and I just know you guys are going to love it too! It’s infused with delicious orange juice flavor in the cake itself and in the glaze.
That glaze makes this a super-moist, delectable cake that I honestly can’t get enough of. One thing though… resist the temptation to serve it immediately. It will be harder to cut and maybe even a little soggy. Once it has time to soak up and distribute all that delicious glaze, it will be even more delicious! Y’all enjoy!
Campfire cake made inside an orange is a really simple treat
With a box of cake mix and a few simple ingredients, you can bake individual cakes inside hollowed-out oranges for an impressive campfire treat.
The juice and pulp of the oranges are actually mixed into the cake, which creates a juicy, flavorful dessert that is as tasty to eat as it is fun to make.
Start by slicing the top quarters off 4 oranges.
Use a spoon to scoop out the pulp. Do this over a bowl so that all the juice is caught as well. Once all the oranges are hollowed out, use the spoon or a knife to break up any large pieces of orange in the bowl so that they are bite-sized.
You can use any flavor of cake mix for this recipe, but I prefer yellow or white. I used a box of Betty Crocker SuperMoist white cake mix, since that’s what we happened to have at home. I mixed the oil that was called for on the box (1/3 cup) and chose to use 2 whole eggs instead of 3 egg whites, since I was fine with the cake being yellow from the yolks. Don’t add any water, because you will be using the orange juice and pulp.
Stir the orange juice and pulp into the batter, and mix well.
Fill each hollowed-out orange with batter to just below the rim. You will have leftover batter, which you can discard if you’re camping or bake into cupcakes if you’re at home. I’ve also greased a cast-iron skillet and baked the leftover batter in that over a campfire.
Place the quarter top back onto each orange.
Place the oranges into the coals of a campfire, baking for 25 to 40 minutes, depending on the heat of your fire, until the batter is cooked through.
Unwrap the oranges to check that the cakes are cooked. They will be a lot more moist than regular cakes, since they steamed inside the orange peels, but they should still be solid and not goopy when fully cooked.
You can eat the cakes right away with a fork or let them cool and then pull away the peel to eat them like cupcakes. If you don’t have a campfire, you can also cook these on a grill.
Orange Pound Cake
Let the freshness of orange and the decadence of pound cake be your guide to baking and enjoying this scrumptious cake.
You might try using variations of the orange juice like juice prepared from frozen concentrate, bottled juice, or even trying freshly squeezed juice.
A little orange zest might add an extra twang of flavor as well.
Ingredients For The Orange Pound Cake
- 1 1/2 cup sugar
- 1 cup Crisco shortening
- 1/2 cup orange juice
- 5 large eggs
- 2 cups cake flour, sifted
- 1/2 tsp salt
And about that glaze… pound cakes don’t have to have a glaze and really taste just as good without it. The goodness is inside the pound cake.
However, if you are a Presentation Type Of Person, it may mean you feel your pound cake is naked if it doesn’t have a glaze on in it. In that case, this basic orange glaze will schnazz up your orange pound cake in no time.
Ingredients For Orange Glaze
- 1 cup confectioners sugar
- 1/4 teaspoon grated orange zest
- 1 tbsp orange juice
(you’ll have to find a basic orange glaze recipe)
- Preheat oven to 300°.
- Lightly spray a tube pan with cooking spray.
- In a large mixing bowl, cream sugar and shortening until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add orange juice and gradually add the flour and salt.
- Mix well.
- Bake for 45 minutes.
And for the glaze that goes on top.
Directions For The Glaze
Other Cakes You Might Enjoy:
This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Recipe developed by Tiffany Murphy. Printed with permission.
3 eggs (Small)
90 g of sugar
1 tsp vanilla extract
Orange zest of two organic oranges
Juice 1 orange (approx. 80 ml)
2 cardamom capsules, freshly ground
160 g flour
1 tbsp baking powder
150 g butter, liquid
1 tsp rose water
1 loaf tin 20 cm
Preheat the oven to 175 ° C.
Grease a loaf tin and dust with a little semolina.
Beat eggs, sugar, orange zest, vanilla and cardamom until very frothy. Mix the flour with the baking powder and stir into the egg mixture with the remaining ingredients.
Place the dough in the tin and bake on the middle shelf for 35 minutes. Perform a stick test.
Let the cake cool briefly in the mold, then let it cool completely on a wire rack.If you try this orange pound cake or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
At this time of year, we have our pick of the citrus. Sam and Sam Clark write in Moro the Cookbook that in season “we sometimes use Seville oranges for a slightly tarter finish”, while Melissa Forti sings the praises of Valencia oranges in her book the Italian Baker as “truly something spectacular … if you can find Valencia you’ll be true to the recipe, and will taste the sun that this fruit holds within”. Sadly, while marmalade oranges are 5 for £1 at my local street market, even the greengrocers doesn’t have any Valencias – it’s navel season at the moment apparently, although I’m sure someone will be able to tell me if they’re worth looking harder for. Nigella Lawson also has a recipe using clementines, which gives me the idea of substituting my own favourite orange variety, the intensely flavoured tangerine, instead, in one of the recipes, but neither that or the navels can touch the gloriously tangy Seville for flavour: the Moro cake knocks our socks off. The Clarks suggest adding lemon juice if you can’t get hold of Sevilles, and once their short season is over, I would recommend using the best flavoured oranges you can find, and doing likewise. But, while they’re still around, you can’t beat them.
Moro’s Sam and Sam Clark call for Seville oranges. Photograph: Felicity Cloake/The Guardian
Whichever variety you use, try to find organic, or be prepared to spend a little time scrubbing the wax off, because the bitterness of the zest is an essential part of this cake’s distinctive flavour profile. The Clarks, Forti and Jane Grigson grate it into the cake batter, while the recipes in Catherine Phipps’s new book, Citrus, and Jane Hornby’s What to Bake and How to Bake It both take the Claudia Roden approach and boil the fruits whole before blitzing them, skin and all, in a food processor to produce an orange puree that is then folded into the other ingredients. Forti does a similar thing with the flesh, which is quicker, but sadly it’s impossible to achieve quite the same aromatic edge without the whole fruit. If you’re fortunate enough to have a microwave, then the oranges can be cooked in it (according to Hornby, one should halve the fruit, put it in a bowl with a splash of water, cover with clingfilm pierced in a few places and then cook on full power for 10 minutes until soft). Phipps suggests they can be done in half an hour in a pressure cooker, but for the rest of us, a gentle two-hour simmer is necessary for perfection. That said, they will make your kitchen smell great.
Covering all the orange-themed bases, Phipps splashes a little orange blossom water into her batter, but testers aren’t keen on the floral note this adds, which, if they were able to articulate their dislike in between mouthfuls of cake, would probably be on the basis that it distracts from the clean acidity of the fruit. That’s my opinion anyway.
Catherine Phipps adds a little orange blossom water. Photograph: Felicity Cloake/The Guardian
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If you want to make this even more delicious try adding a mix of lemon and orange. Lemon and orange drizzle cake adds even more a citrus and xesty flavour. Divide the amounts in the recipe equally between the orange and lemons. I would suggest to make it slightly more orangey than lemony as sometimes the lemon can take over flavour wise but half and half seems a good starting place.