A few weeks ago I had a few oranges that needed using up. I was dreaming about how could I make an easy orange loaf cake. This orange cake is a simple and easy cake to whip up, crunchy outside, moist and light inside. I use spelt flour but feel free to use the flour of your choice. No oranges, then you could make this as a lemon cake instead.

Takes = 10-15 mins to prep.
Bakes = 40-50 mins
Makes = 10-12 slices

Ingredients

  • Sifted Spelt flour (or self-raising flour* and no baking powder) – 200g (about 1 + 3/4 cup)
  • Baking powder – 2 tsp
  • Castor sugar – 150g (1 cup)
  • Beaten Eggs – 2
  • Oranges – 2 (zest and juice)
  • Butter or oil – 100g/ml (just under 1 cup)
  • Vanilla extract – 1 tsp

Method

  1. PREHEAT oven 170˚C and grease and line a small loaf tin 1 lb
  2. WHISK flour and baking powder together then set aside.
  3. WHIP butter and sugar for a few minutes until light.
  4. ADD in beaten eggs, juice, zest and vanilla and mix on low until combined.
  5. ADD in the sifted flour mix in three parts. Be careful to not over-mix. The last step you could do by hand away from the mixer.
  6. BAKE 40-50 minutes
  7. COOL then sprinkle with icing sugar
  8. STORE in a sealed container for up to 5 days or freeze for about 2 months.

*Self-raising flour usually found in UK and Australian super markets. Known as SR flour. No need for baking powder.