Light orange cake

    40 min

    I made up this recipe when I did not have any butter in the house and the whole family wanted cake. The result is a low-fat cake that's still terrifically moist. I am sure it would work equally as well with lemons instead of oranges.

    30 people made this

    Serves: 16 

    • For the cake
    • 215g plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1 orange, zested
    • 200g caster sugar
    • 1 pinch salt
    • 2 large eggs
    • 235g soured cream
    • For the icing
    • 180ml orange juice
    • icing sugar, as needed

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Combine the flour, baking powder, bicarb, orange zest, sugar and salt in a bowl. Mix well.
    3. In a second bowl beat the eggs until foamy. Add soured cream and continue beating until light and creamy. Add the dry ingredients, stir to combine and pour the cake mixture into a well greased tube cake tin.
    4. Bake in the preheated oven for 30 minutes, until a skewer inserted in the centre comes out clean. Allow the cake to cool slightly a on a cooling rack.
    5. Meanwhile simmer orange juice in a small saucepan over medium heat, until reduced and thickened. Take off the heat, cool slightly and stir in enough icing sugar to make a thin icing.
    6. Spread the icing over the warm cake. Allow to cool completely before serving.

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