Spanish orange cake

I don’t know what is specifically Spanish about this cake, but we enjoyed the moist texture and fresh orange flavour. Both times I’ve made it, it has sunk a bit in the middle on cooling, but this does not detract from it in the least!

We had it plain, but you could make a simple glaze by mixing orange juice and icing sugar to the right consistency. It would probably make nice cupcakes too.

2 oranges, preferably untreated
70 g soft butter
200 g sugar
3 egg yolks
300 g flour
1 sachet baking powder

Preheat the oven to 150C. Finely grate the zest of the oranges and squeeze the juice. Cream together the butter and sugar until well blended. Add the zest and beat in the egg yolks one by one. Then add the juice, flour, and baking powder and beat together thoroughly.

Pour into a tin (I used an oblong loaf tin) and bake for 50 minutes to 1 hour, until a skewer comes out clean and the top feels springy. Leave to cool completely in the tin.

5 thoughts to “Spanish orange cake”

  1. I like this recipe but I always beat th egg whites to snow an carefully put the rest. So cake get more fluffy.

  2. oranges ==> Seville maybe?

    A cake sagging in the middle can be caused by too much raising agent. Try reducing by a ¼ tsp next time.

  3. Good tip about the baking powder, Claire, thanks!

    Marc: I made financiers with the egg whites — recipe coming up when I’ve perfected it!

  4. Just out of the oven so ‘resting’ – the cake, not me. Smells great. Just finished the bop which was v. good according to partner. I enjoyed it a lot, tho’ bop not one of my favourite cuts. Stuck a bay leaf under as well (thought I might as well as not). Crossed my mind to put in a couple of cloves or juniper berries but maybe next time…

    Anyway, what’s a ‘sachet’ of baking powder? In the East Mids it seems only to come in tubs and can’t imagine you mean a whole one of those.

  5. Hi Alistair

    Sorry, the sachet is me being lazy 🙂 In France baking powder is sold in little pink sachets. Just checked, and one sachet is 11g, but that’s more than I would normally have used for this amount of flour, and as per Claire’s comment I will use less next time — maybe 8g?

    What’s a bop??

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