Orange cake with orange sauce recipe

Orange cake with orange sauce recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

This gluten-free cake is moist, light and packed full of flavour. It's made predominantly with ground almonds, flavoured with orange juice and served with a zesty orange sauce.

36 people made this

IngredientsMakes: 12 servings

  • 3 eggs, separated
  • 125g caster sugar
  • 4 tablespoons rice flour
  • 1 teaspoon ground cinnamon
  • 125ml orange juice
  • 250g ground almonds
  • 2 tablespoons double cream
  • 400g caster sugar
  • 250ml orange juice
  • 1 tablespoon grated orange zest
  • 115g butter
  • 4 egg whites

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat oven to 170 C / Gas 3. Grease a 26cm round springform tin with cooking oil spray and dust with rice flour.
  2. In a large bowl, beat egg yolks with 125g sugar until thick and pale using an electric mixer. This will take about 5 minutes. Stir in the rice flour and orange juice, then fold in the ground almonds and cinnamon.
  3. In a separate glass or metal bowl, beat 3 egg whites until they can hold a stiff peak. Fold into the almond mixture until well blended. Pour into the prepared tin and spread evenly.
  4. Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack. Run a knife around the outer edge of the cake to help remove it from the tin.
  5. Whilst the cake is cooling, make the orange sauce. Cream together the butter and 400g sugar in a medium bowl. Stir in the cream and place the dish over a pan of barely simmering water. Stir in orange juice and zest. Beat 4 egg whites in a separate bowl until soft peaks form. Fold into the orange sauce. Spoon over the cake and serve immediately.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (16)

Sadly it is not a cake for me. The orange and cinnamon didn’t work well (but that’s only my personal taste), but even if the texture was OK the first day, it turned out dry and crumble the next one. I didn’t like the sauce either, it simply didn’t work with the rest, good idea I read previous comments before preparation, so I made a small quantity. I have found quite a number of similar recipes with almond and orange combination on this page, which seem to be perfect both in texture and taste.-18 Feb 2018


I tested out this cake in hopes of serving it for my mother-in-law's birthday. She is allergic to wheat, soy, and potatos. Its very hard to find any recipe for a cake that fits into her needs. This cake was just okay in my opinion. The flavor was good but the almond flour made it very grainy which was not very pleasant to eat. It was rather heavy and dense as well. The orange sauce was very tasty but it seperates fairly quickly so you really do have to make and serve it immediately. After much more testing, I ended up making a lemon sponge cake roll using rice flour and filled with homemade whipped cream/lemon curd for her that was really nice. This recipe had good flavor, just really bad texture that no one I tried it on liked.-28 Oct 2004

by ani-d

I'm gluten and dairy intolerant too. I just made the cake and didn't do the sauce. I found this cake to be a pleasant change from gluten free cakes that are heavy and made from besan flour and soy flour.I thought it had a nice flavour and didn't mind the texture.-23 May 2008

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  • 1/2 cup butter, softened
  • 2 cups sugar
  • 7 large eggs, separated
  • 3 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 2 large oranges
  • 2 cups sugar
  • 1 tablespoon cornstarch
  • 1/3 cup lemon juice
  • 8 egg yolks, lightly beaten
  • 1/2 cup butter, softened
  • 2 large oranges
  • 1 cup water
  • 1/2 cup sugar
  • Additional sugar, optional

Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.

Beat egg yolks lightly add to butter mixture, beating until well blended.

Combine flour, baking powder, and salt add to butter mixture alternately with orange juice and water, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition. Stir in vanilla.

Beat egg whites at high speed with an electric mixer until foamy reduce speed to medium, and beat until stiff peaks form. Fold egg white into batter spoon batter into a greased and floured 12-cup Bundt pan or 10-inch tube pan.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Immediately place pan on a double layer of damp cloth towels press towels around sides of pan, and let stand 10 to 15 minutes. Remove cake from pan, and cool completely on a wire rack.

Prepare the Orange Glaze: Squeeze juice from oranges pour through a wire-mesh strainer into a 1-cup liquid measuring cup, straining out any seeds. Measure 1 cup juice reserve remaining orange juice for another use. Combine sugar and cornstarch in a small saucepan add lemon juice and 1 cup orange juices, stirring well with a wire whisk. Cook over low heat, stirring until sugar dissolves (about 10 minutes). Stir about one-fourth of hot mixture into yolks add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 10 minutes or until thickened. Remove from heat add butter, stirring until well blended. Cool cover and chill.

Prepare the Candied Orange Zest: Remove zest (orange part only) from oranges, using a zester, being careful not to remove white pith. Cut zest into 2-inch strips. Combine water and sugar in a small saucepan cook over medium heat until boiling. Reduce heat to low stir in zest, and cook mixture 15 to 20 minutes or until candy thermometer registers 220°. Remove zest strips from syrup with a slotted spoon, and spread on wax paper to cool. Sprinkle with additional sugar, if desired.

Homemade Chinese Orange Sauce

Orange Sauce adds that sweet-and-sour flavor that is famous in Chinese takeout dishes. It is like sweet and sour sauce, but instead of using pineapple juice, this sauce only has orange juice.

It is versatile and it can be added to chicken, beef, and vegetables like cauliflower. Not only is this versatile, but it is also easy to make! You can prepare this in advance, keep it in a jar, and then, use whenever you like for your homemade fusion dishes.

Its main ingredient, orange juice, can also contribute to your health by providing a healthy dose of vitamin C and other antioxidants. It can lower cholesterol, decrease inflammation, and prevent kidney stones.

Moreover, the fact that you will be making this at home adds more benefits. You can control the sugar that goes into it. You can save money, too!

What is Chinese Orange Sauce?

It is a combination of sweet and sour flavors mainly from citrus and sugar. The rice vinegar adds a nice zest that effectively helps to balance out all the sweetness.

It pairs well with anything battered may it be chicken, pork, or even shrimp.

Use it in stir-fry dishes or as a dip. Drizzle it on roasted veggies to make them even more refreshing to eat!

This version aims to copy the usual Chinese takeout sauce. However, the authentic Chinese recipe makes use of dried tangerine peel, not orange.

What is Orange Sauce made of?

It has minimal ingredients and all are easy to find &ndash some are even in your pantry. Here is the list:

  • orange juice
  • orange zest
  • rice vinegar
  • sugar
  • brown sugar
  • soy sauce
  • fresh ginger
  • garlic cloves
  • red chili flakes
  • cornstarch

Florida Citrus Recipes

Bake pie shell at 425F for 10 minutes. Let cool. Slice unpeeled oranges as thinly as possible, discarding seeds. Combine water, honey, and lemon juice in a large saucepan, and bring to a boil. Add orange slices, cover, reduce heat, and simmer about 2 hours or until peel is limp and easily chewed. Drain and set aside slices. In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apple slices in pie shell, then a layer of orange slices. Repeat with remaining fruit. Place pastry lid over filling, crimp edges and slash lid in a few places. Paint lid with rose-water icing. Bake at 350F for 1 hour.

From "Bruce E. Wilson" [email protected]

  • 1/2 c dried cranberries
  • zest from 1 orange
  • 2 c white bread flour
  • 2 c whole wheat flour
  • 1 packet/2 1/4 tsp yeast
  • 1 Tbsp sugar or honey
  • 1 tsp salt
  • 2-3 tsp cinnamon
  • juice from the orange plus water to make 1 1/2 cups

Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce.

From [email protected] (Christine Hitchcock)

Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange.

Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low.

From [email protected] (Donna Davenport)

  • 1.5+ cup of pancake mix
  • 1/2 cup no-fat milk or water
  • 1/2 cup orange juice
  • 4 egg whites
  • 1 teaspoon of orange extract
  • orange grind if you like
  • pam spray

I like Arrowhead Mills pancake mixes. They have a variety of them - buckwheat, wholewheat, multigrain, etc.

Just mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or no-fat version of Cool Whip - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat.

You can adapt this recipe to French toast too. Just mix together the egg whites and the orange juice and orange extract, plus add some cinnimon. It is especially good when using a heavy whole grain breads, heavy breads or fruit bread that's gone stale.

From [email protected] (Karl Edward Boggs)

  • 1 cup of orange juice
  • 1 cup sugar
  • some lemon and/or orange peel
  • 1 tblsp Grand Marnier
  • 1 tblsp of orange flower water
  • cinnamon, cardamom, ginger, or nutmeg

Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount. ) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in.

From [email protected] (Linda/BDT Burbank, Ca)

  • 1 can (20 oz) pineapple chunks (in juice), undrained
  • 1/2 tsp orange peel, grated
  • 1/2 cup orange juice
  • 1 tblsp cornstarch
  • 1 tblsp granulated sugar
  • 1 tsp ground ginger

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

From [email protected] (I LIKE IT LIKE THAT)

  • juice of about 4-5 oranges
  • a bit of lemon juice.
  • a punnet of strawberrys
  • Grand Marnier (optional)

Gently heat orange juice this till its just starting to warm through, add a little, tiny, bit of lemon juice. Puree half the punnet of strawberrys, strain, and add this to the orange juice and leave it on the stove till its all warmed through. With the rest of the strawberrys, chop them roughly and just throw them in the mixture.

When its warm, not *HOT* just pour it over whatever dessert your having. It goes well with the crepes, especially if you have a little bit of whipped cream as well. You could even try adding a little Grand Mariner if you wanted, but I havent tried this, yet.

From Chuck Zonta chuck.[email protected]

  • 1/2 cup orange juice
  • 1/2 banana, frozen
  • 1 tablespoon non-fat milk powder
  • Dash cinnamon or nutmeg
  • 2 ice cubes

Place all ingredients into a blender and blend until creamy. Serve in 2 chilled glasses. Makes 2 servings.

Variation: Substitute apple juice and one half frozen peeled apple for orange juice and banana.

From David Monteit - EECS [email protected]


  • 1 cup Buttermilk
  • 2 tsp baking soda
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 cup dark molasses
  • 2 eggs
  • 3 3/4 cup all purpose flour
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp grated nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves


  • 2 cup plus 1 Tbsp confectioners sugar
  • 1 Tbsp butter (very soft)
  • 1/4 cup orange juice
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • dash of salt

In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.

Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft.

While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage. Once frozen pack in tins in single layers seperated by wax paper. These freeze well.

From Cooking In Quilt Country by Marcia Adams.

From Ari Kornfeld [email protected]

  • 1 cup thinly sliced red onion
  • 1 cup peeled, julienne-cut jicama
  • 5 cups loosly packed torn romain or red-tip lettuce leaves
  • 2 cups peeled, sliced navel oranges


  • 1/4 cup fresh orange juice
  • 1 TB fresh lime juice
  • 1 1/2 TB honey
  • 1/2 tsp cumin
  • 1/2 tsp red chile powder
  • 1/2 tsp salt
  • 2 TB finely mined cilantro

Whisk together all dressing ingredients. Drizzle half the dressing over the onions & jicama, refrigerate for at least an hour.

Just before serving, remove onions & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.

From [email protected] (Andrew J Shire)

  • 1/2 lb fresh cranberries
  • 1 orange (peeled, segmented and roughly chopped)
  • some sugar (brown preferably)
  • dash of lemon (optional, but it balances sugar a bit)
  • some extra water (to get things started)

Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occaisional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well textured goop: don't pretend you're making jam though. Skinning is a matter of preference (I don't).

From [email protected] (Eileen 'Lee' Katman)

  • 1 onion
  • 1 cup of red lentils
  • 1 cup chopped mushrooms (optional)
  • 1 butternut squash (or one can pumpkin puree)
  • 1 cup orange juice
  • juice of one lemon (optional)
  • 2 tsp sugar (optional)
  • veggie broth (1 1/2 cups or so)
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp cinnamon
  • 3/4 tsp powdered ginger
  • 1/2 tsp powdered mustard
  • cayenne to taste
  • salt to taste

Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.

Chop onions and carmelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and saute until liquid is released and cooked down.)

Rinse lentils. For quicker soup soak them in the broth.

Scoop squash flesh away from skin and puree with orange juice.

After onions are carmelized (and mushrooms are done) dump all ingredients into the onion cooking pot. Simmer gently until lentils are cooked. If using the squash you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

From [email protected] (NANETTE BLANCHARD)

  • 2 Tbsp powdered fruit pectin
  • 1 tsp sugar
  • 2 Tbsp chopped fresh parsley or 2 tsp dried
  • 1/4 tsp salt
  • 1 tsp chopped fresh oregano or 1/4 tsp dried oregano
  • Dash ground red pepper (cayenne)
  • 1/2 cup water
  • 1 Tbsp frozen orange juice concentrate, thawed
  • 1 Tbsp white wine vinegar or cider vinegar
  • 1 garlic clove, minced

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.

Combine all ingredients in small jar with tight- fitting lid shake to blend well.

Makes 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)

Recipe is from the July/August 1994 issue of Pillsbury Fast & Healthy.

From Lois Patterson [email protected]

  • 1 1/3 cup apple juice
  • 2 T. orange juice concentrate
  • 1 T. honey
  • 1 1/2 t. salt
  • 1/2 t. cinnamon
  • 1/3 cup diced apple
  • 1/4 cup wheat gluten
  • 3 1/4 cup whole-wheat flour
  • 1/2 cup oats (I used quick)
  • 3 t. yeast

Mix in the order recommended by your breadmaker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up).

  • 6 oz. canned guavas, drained
  • 6 oz. honey dew melon
  • 4 oz. pears
  • 4 oz apples
  • 4 oz tangerines
  • 1/4 tsp cumin seeds, crushed
  • pinch chili powder
  • pinch finely ground black pepper
  • 2-3 tbsp sugar or sub
  • 2 tablsp fresh orange juice
  • 2 tsp lemon juice
  • fresh mint leaves, crushed or broken, as garnish

Cut up all fruits into small cubes or tiny segments so that the spices can mingle into fruits easily. Mix all spices togther in a bowel, pour in sugar, orange and lemon juices,stir and shake the mixture to blend them. Pour over the fruit, mix gently, garnish with mint leavesand chill well before serving.

From the kitchen of Carol Linkkila

  • 2 eggs, beaten
  • 1 cup orange juice
  • 1/4 cup water
  • 2 grated orange rinds
  • 1/4 cup melted butter
  • 4 cups flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 2 cups sugar
  • 1 cup chopped nuts
  • 2 cups chopped cranberries

Combine first five ingredients. Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling. Can be frozen.

  • 1 lb butter
  • 1 lb powdered sugar
  • 2 Tbsp grated orange rind
  • 6 large eggs
  • 3 1/2 cups sifted all purpose flour
  • 1/2 tsp mace
  • 1/4 tsp salt
  • 1/4 cup orange juice
  • 1 cup apricot jam, strained
  • 2 Tbsp shredded orange peel

Preheat oven to 350. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or fIveryfR strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. Time: 30-40 minutes preparation, 1 hour baking.

From [email protected] (Aruna Viswadoss)

  • 1 c soft butter or margarine
  • 1 and 1/2 c sugar
  • grated rind of 1 orange
  • 1 egg
  • 4 c sifted flour
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp crushed cardamom seeds
  • 1/2 c nuts ground fine
  • 1/4 c orange juice

Cream butter add sugar, orange rind, and egg beat till light. Add remaining ingrdients and mix well. Roll very thin, cut with floured cutters. Bake in 425 F oven 6 to 8 minutes. Makes 10 dozen.

From: KIM RUSSO, MESA, AZ [email protected]>

  • 11/2 C. SUGAR
  • 2 C. WATER
  • 3/4 C. MUSTARD
  • 1/4 C. KETCHUP
  • 1/2 C. VINEGAR
  • 1 C. HONEY
  • 12 Oz. Can Frozen Orange or Tangerine Juice
  • 2/3 Cup Honey
  • 1/2 Cup Frank's® Original RedHot
  • 2 Tablespoons Ground Ginger
  • 1/2 Teaspoon Celery Seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.

  • 1 pkg active dry yeast
  • 1/2 cup warm milk
  • 1/2 cup granulaqted sugar
  • 1 TBS grated orange zest
  • 1 Lg. egg, lightly beaten
  • 1/4 cup warm water
  • 1/2 cup fresh orange juice
  • 1/2 cup ricotta cheese
  • 1/2 tsp salt
  • 3 1/2-4 cups all purpose flour
  • GLAZE: 1 large egg, lightly beaten
  • ICING: 1 cup confectioners' sugar 1 1/2-2 TBS fresh orange juice

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.

To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings.

To send in your favorite Florida Citrus Recipe for addition to this page, click here . (Please put "Florida Citrus Recipe" as your subject and include the recipe name, ingredients, and directions.)

The Florida Citrus Recipe page was last updated on July 9, 2001 by Chet Townsend.

Cooking Is Easy

Orange cake recipe / how to make orange cake with fresh orange juice, step by step pictures.

Old fashioned fresh orange cake has more of the texture of a pound cake, this citrus cake brings warmth and so much flavor, the fresh orange juice gives it a light yellow color!! and my quest for the perfect orange cake ends here!! or so :)

I love orange cakes, love the citrusy orange flavor in it, like orange cake with satin icing and Donna Hay's orange cake. what I love about this cake is the texture, soft and moist and flavorful. The texture is more that of a pound cake though, but this one is easy to make and measure, I am always a "cup" measure person. its always cups and spoons for me. though occasional weigh ins are fine. I am mostly a volume cooking kind of person. these days, I make my own homemade butter, so I add in extra salt. I mean baking with what I have in hand is my way of relieving stress!! Okay, no stress!! Or have I read somewhere baking is therapeutic!!

The best thing what I like about this recipe is its "ease" at making, just grab your cups and spoons and an hand beater!! the cake is done. I loooooooove this kind of easy cakes!! and I know you do too :) Very fuss free, easy orange cake.

This is strictly a no vanilla extract recipe, why waste the orange flavor and oh! BTW I use 200 ml cup for all my baking!!
I only recommend fresh orange juice for this cake!!

How to make orange cake with step by step pictures.
I used fresh orange, and needed this much orange to get 1 cup of juice. Take the juice and keep it aside. Meanwhile preheat oven to 180 degree C (350) and grease and flour a standard baking tray. I used glass baking tray.

Add in 3 eggs and cream again. maybe for about 2 min or until fluffy and creamy.

Reviews ( 24 )

Does anyone know if you can make this cake a day ahead of time.

This is a treasure of a recipe if you're looking for novel and flavorful. There is nothing boring about this cake. I've made it twice and cut the sugar WAY down but I often cut sugar in desserts by 25-75%. I love the idea someone posted to use a chocolate glaze. Yum!!

I am very disappointed in Sunset with this recipe. I am an accomplished baker, but the cake did not rise very high. It was very dense, and it lacked flavor.

Love this cake. Cut back sugar by 1/4C, no glaze (too sweet) and added walnuts and chocolate chips. This is so easy to make! Has anyone ever tried it with lemons?

Okay, I know my way around a kitchen . I've been around the stove a time or two. When I read this recipe I thought, " TD you need this cake . It's orange, it's moist. " So I gathered ingredients, preheated, turned on the oven and pulled out my wife's burnt orange, bundt cake pan, which had not been used since 1974. I followed the recipe to the letter. Well, almost to the letter. When adding the oranges , I used blood oranges from the trees in our yard and I peeled them. In reading other reviews , it seems that many used the " whole" orange . peel and all. I am a big fan of the orange peel but it is my feeling that the white pith , while nutritious , can be bitter. So I used only the flesh. I also opted to use only 3/4 cup of confectioners sugar for the glaze and was judicious with it's use. The cake was good. my wife thought really good. The batter was not too thick . The cake rose pretty well. It tasted very " orange-ish ". I would make it again maybe I'll use grapefruit or lemon.

For the orange cake, simmer the two whole oranges in a saucepan of simmering water for 45-60 minutes, or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.

Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in loose-based, springform cake tin.

Drain the oranges and roughly chop, discarding the pips.

In a food processor, blend 450g/1lb of chopped orange to a purée. Add the sugar, eggs and ground almonds and blend until smooth.

Spoon the mixture into the cake tin.

Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.

For the caramel and orange sauce, heat a frying pan until hot, add the butter, orange zest and juice and the caster sugar. Add the orange liqueur and brandy and flambé by slowly tilting the pan towards the flame, or lighting with a match. Let the flames flare up then die down. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)

Cook for a few minutes until just thickened and bubbling, then add in the segments and remove the pan from the heat.

To serve, slice a piece of cake and place on a plate and pour the sauce over the cake and around the plate. Serve immediately with a scoop of ice cream.


For the ice cream, make a custard base. In a pan, bring the milk and cream up to the boil. In a bowl, whisk together the egg yolks and sugar until pale. Pour the milk and cream over the yolk mixture and whisk together. Place back into a pan and cook over a low heat (to reach 82C/180F on a cooking thermometer) until the custard is thick enough to coat the back of a spoon.

Add the glycerine, if using, to help prevent ice crystals forming during freezing. Pour the hot custard over the crumbled Christmas pudding and stir to mix. Pour the mixture into an ice cream maker, churn according to manufacturer's instructions and freeze.

For the cake, put the unpeeled oranges in a pan with a lid. Cover with cold water, bring to the boil and simmer for 1½-2 hours, or until the skins are soft and the insides broken down.

Drain and, when cool enough to handle, cut each orange in half and remove the seeds. Chop everything finely — skins, pith, fruit — in the food processor.

Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin.

Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with all the dry ingredients and add the eggs one at a time until you have a smooth batter.

Pour the cake mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until the sides start to come away from the tin. Check the cake after 40 minutes and cover with aluminium foil to stop the top burning.

Remove the cake from the oven and leave to cool on a wire rack. When the cake is cold, remove it from the tin.

For the sauce, add all the ingredients to a saucepan and place over a low heat until simmering. Continue to cook until the plums are very soft and almost a purée.

Remove the cinnamon stick. Blend the spiced plums in a blender until smooth. Pass through a fine sieve into a bowl and set aside until needed. If you find the purée too thick, add a little water.

Serve the cake in slices with a scoop of ice cream and a drizzle of sauce.

Recipe Tips

Make things easier for yourself by preparing the oranges a few days in advance and buying vanilla or clotted cream ice cream instead of making your own. Simply let it soften for 30 minutes in a cool room before mixing in the Christmas pudding and returning it to the freezer.