Silician Orange Cake

Yummy Bakes | 12:17 PM |

I personally don't not like cakes with a lot of cream though they are very pretty.  I find it a waste to scrape off and a waste of the baker’s time and effort.  So I prefer a simple cake like this and as quoted by Ellie of Almost Bourdain:
“This is the best orange cake I have tested so far”
Except from Almost Bourdian by Rick Stein:
“As Jill says,it has to be the richest, moistest, butteriest and yet lightest orange cake in the world”

Recipe reference from Jess

250g lightly salted butter, at room temperature, plus extra for greasing
200g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250g self raising flour
85ml freshly squeezed orange juice
For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice
1.        Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2.        Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
3.       Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
4.       Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
5.       For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.



  1. I totally agree with you! I also find it a waste to scrap away the creams. Which explains why my cream cakes are usually not presentable. When I load too little creams on the cake, my family said my frosting not nice. When I put more, they scrap them away. It's difficult to balance the amount of creams. :(
    Well, this orange cake sure sounds yummy. And I like how it turned out to be flatted top! I shall try this. Thanks for sharing!

    1. Jane, thanks. I think people are more health-conscious - maybe the kids would love the creams.

  2. I have baked this cake before and agreed that it is very delicious! I omit the frosting too as I prefer plain cakes (less calories:P) Yours has a very nice flat top, mine domed so must be oven too hot huh!

    1. Jeannie - thanks. Yes, we can indulge without feeling guilty! haha

  3. Happy Birthday Chris :)
    I definitely love to try this cake as I've a lot of oranges in my fridge.

  4. Ann, thanks. I chose thise cake because I too have a lot of oranges.

  5. have bookmarked this ages ago, infact forgotten already abt this until you post it now! I can see the crumbs are very velvet!

    1. lena - I have also book-marked this for a very long time. I was poring through my collection and saw this with very basic ingredients so I hesitate no more....


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