Orange Cake

Recipe from What's For Lunch, Honey? 


250g all-purpose flour
4 teaspoons baking powder
40g vanilla pudding powder
340g sugar
3 eggs
80g oft butter - cut in pieces
2 teaspoons orange zest - preferably organic orange
250ml orange juice

For the Orange Buttercream

90g confectioner's sugar - sifted
125g soft butter
1 tablespoon orange juice
1 teaspoons orange zest - preferably organic orange


Pre-heat the oven at 180 degrees C. Prepare a round cake form (23 cm diameter) by buttering the base and the sides. Line with baking paper.

Sift flour, baking powder and the pudding powder into a large mixing bowl. Add the eggs, sugar, butter, orange zest and juice to the dry ingredients and with a hand mixer whisk into a smooth thick mixture.

Pour the cake mixture into the cake form, even out with a rubber spatula and bake approx. 50 minutes. The cake is done when a toothpick or knife is inserted in the middle of the cake and it comes out clean.

Take out of the oven and allow to cool for 5 minutes in the form. This might be a difficult task and you will be dying to taste, but if you unmold it too soon the cake will break. Run a knife along the sides of the cake and tip out onto a cooling rack. Peel off the baking paper. Allow to cool completely before frosting the cake.

For the Orange Buttercream

In a small bowl mix all the ingredients together until thick and creamy. Spread the buttercream evenly over the top and sides of the cakes. Refrigerate for 30 minutes.

Tip: You can substitute the butter with 125g of cream cheese. This adds a wonderful delicate touch to the frosting.