Orange cake, oh my!

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★ Easy	1h	10–12

Want to change from chocolate cakes? Looking for a recipe that has a strong orange taste? Then this is your cake! Pity that you cannot smell from your computer :)
It is true that it does not have the glory of a chocolate cake but if you accept this, and dare to try, you will be addicted!
(Photos and precious help provided generously from my son :*)

INGREDIENTS (for a 26–28 cm cake tin or bundt mold)

• 250 g margarine or butter, softened
• 450 g sugar
• 5 eggs
• 500 g self-raising flour
• 180 ml freshly squeezed orange juice
• Zest of 2 oranges

INSTRUCTIONS

• Preheat & prepare: Preheat oven to 180°C (fan). Grease a 26–28 cm cake tin or bundt mold.
• Cream base: Beat margarine (or butter) and sugar until light, pale, and creamy.
• Add eggs & zest: Add eggs one at a time, mixing well after each addition. Stir in orange zest until fully incorporated.
• Add dry ingredients & juice: Gradually add self-raising flour, alternating with orange juice. Mix gently until smooth and well combined. Do not overmix.
• Bake: Pour batter into prepared mold. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.
• Cool: Let rest in the pan for 10–15 minutes, then unmold and allow to cool completely on a rack.
• Serve: Serve plain or dusted with powdered sugar. Optional: drizzle with orange glaze.

TIPS & VARIATIONS

• Add a light orange glaze (orange juice + powdered sugar) for extra shine and sweetness.
• Fold in chopped walnuts for texture.
• Works very well in a bundt mold for presentation.
• Flavour improves the next day as citrus settles into the crumb.
• Keeps 2–4 days covered at room temperature.