Friday, January 09, 2009

Easy Orange Cake

I had one orange sitting in my refrigerator for about a week or so. I wasn't in a mood to have fresh orange but decided to use it for a cake. So I came out with this easy orange cake. The original recipe was taken from KC but I modified it based on a suggestion by a member and I got this !

250g self raising flour, sifted
150g sugar
125g butter, softened
2 eggs (60g each with shell)
120ml water
1 medium orange (I used navel orange)

1. Boil orange with skin and all in a pot of water for about 40mins till the skin is soft and almost translucent (make sure that the orange is fully covered with water), remove and cool the orange
2. Cut the orange to remove the seeds and blend it, put aside
3. Beat butter and sugar till creamy
4. Add eggs, one at a time to beat till well blended
5. Add the orange pulp, mix it well
6. Add water to the bowl or container that was used to hold the orange pulp (I don't want the waste the leftover pulp), put aside
7. Fold in flour and gently mix it, followed by water and then the balance flour
8. Pour batter into a greased and lined 8 inch pan
9. Baked in a preheated oven at 180C for 40-45mins or till skewer comes out clean (bake at the lowest rack)
10.Let cake cool in the pan for about 5mins before turning it out on a cooling rack


jadepearl said...

Happy New Year 2009! May the year of the Cow brings you more joy, happiness, good health, luck and prosperity!

MikeTheWaiterDotCom said...

i have never heard about boiling an orange before cooking. does that remove any of the flavor? nice post!

Zurynee said...

hi MikeTheWaiterDotCom,

You still get the orangy tangy flavour since the whole orange was used. To me, it is more flavorful than using the zest only.


Zurynee said...

Thanks Jadepearl :-)

delia said...

Hi Zu,
I tried making this cake during the CNY and it came out just like kueh. So the whole thing go to the tong sampah.

Zurynee said...

Oh dear Delia, what was the batter consistency like? Was it too watery? It should be like a regular butter cake consistency. Probably you should add the water bit by bit instead of the whole amount.

missyserene said...

hi Zu,
i tried out this recipe because i also had an orange laying around after making some jelly. My cake turned out heavy. i wonder whats wrong. i used Sunkist orange- which is smaller than ur navel orange. when i boil, no way can my orange be cover by water because it floats.

what is the consistency after u blend? mine was thick & mushy..i didnt use 120ml water, but just 50ml because i was afraid it will be too watery, which i added tbsp by tbsp. HELP!!

but i love the strong orange smell & taste!

Zurynee said...

Hi missyserene,

The consistency of the batter should be like a butter cake consistency. You should add abit more of the water probably around 100ml or slightly less.


Zurynee said...

Hi missyserene,

The consistency of the batter should be like a butter cake consistency. You should add abit more of the water probably around 100ml or slightly less.


modgurl said...

Hi Zu,

I tried your easy orange cake recipe with all the comments in mind. I'm glad to say that the cake came out fine!

My only gripe was that I used a bigger baking tin than intended, so the cake didn't rise as well. My husband said it was delicious though. He thought it was kuih baulu! I guess that was a compliment coming from him :)

Takeaway said...

There is never a bad time to bake a nice fruity cake! :)

vincent said...


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Zurynee said...

Hi modgurl, glad it was a successful :-)