• Tangy Orange Cake: a very tasty, easy bake!

    Tangy Orange CakeAll that #Bakeoff has inspired me to get baking! And this Tangy Orange Cake is truly delicious. There is lots of orange flavour and it’s not too sweet. Once you have invested in a Microplane Premium Zester, you are ready to bake! See below for more about my obsession with this utensil.

    This is a very easy recipe as long as you have a stand mixer and a good zester.


    For the cake:

    • 225g unsalted butter at room temperature
    • 225g self-raising flour
    • 1 level tsp baking powder
    • 100 g caster sugar
    • 100g soft brown sugar
    • 4 large eggs
    • finely grated zest of 2 large oranges or 3 smaller ranges

    2 x 20cm loose bottomed sandwich tins, greased and lined with baking paper which is also greased. (this bit is quite greasy).

    Butter Icing:

    • 150g butter at room temperature
    • 150g icing sugar
    • finely grated zest of 2 large oranges or 3 smaller oranges


    • Juice of two large oranges
    • 1 tbsp of caster sugar

    Useful Utensils: 

    Microplane Zester

    Perfect for zesting oranges

    A Microplane Premium Zester. Actually this is more than useful; it is life changing! I would put it on a par with with my Lakeland Cling Film dispenser!

    The Microplane Zester makes zesting an orange an absolute joy! It is so easy to do and all the zest collects in a sort of tray on top and can easily be slid into your cake mixture.

    They cost about £15 but are a truly worthwhile investment, bringing zesting happiness into your life for years to come!



    Heat the oven to 180°C or 160°C Fan or Gas 4.

    Measure all the cake ingredients except the flour into a stand mixer and thoroughly mix.

    Add the flour in three lots and use a slow speed on the mixer to fold it in. Or you could stir it in by hand. The idea is that you keep the air in the cake to keep it light.

    Then divide the cake mixture between the two greased tins and bake for 20 -25 minutes. When they are done they will be lightly golden and if you place a skewer into the centre of each cake it will come out cleanly.

    Leave them for 5 minutes in their tins and then take them out and put them on a wire rack to cool.

    Make the icing by blending the softened butter, icing sugar and orange zest.

    Make the glaze by putting the orange juice and caster sugar in a saucepan and boiling until the mixture has reduced down by about half.

    Assemble the cake by brushing half the glaze onto the bottom of one cake (the flat side) and then spread half the butter icing over the top.

    Then put the second cake on top of the first (same way up as it baked) and brush over the rest of the glaze and then spread over the rest of the butter icing.

    Finally, zest another orange and use this zest to decorate the top of your cake.

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