Timeless Orange Cake

October 22, 2017

This recipe lends itself to many variations. For example you can sub the orange for lemons or sub the milk for orange juice or vice versa. Which ever way you go, it's a great child friendly cake for budding bakers to start with.



200 g Nuttelex

1 cup caster sugar

2 eggs, beaten

2 grated rind of 2 oranges, juice of one orange (approx. 3 tablespoons)

30 g milk

2 cups self-raising flour

3 tbsp juice of one orange

Icing Ingredients

60 g Nuttelex

2 tsp grated orange zest

2 tbsp orange juice

2 cups icing sugar

1 orange thinly sliced to decorate the top of the cake


1Cream Nuttelex and sugar together in large bowl until light and fluffy.

2 Add beaten eggs gradually and grated rind of 2 oranges. If mixture curdles beat in 2 tablespoons of flour.

3Mix in orange juice and milk alternately with flour, finishing with flour.

4Pour cake mixture into greased and lined log or round cake tin and bake at 170°C for 45 minutes or until cake is well risen, golden brown and skewer comes out clean. Leave in tin for 12 minutes to cool, then turn out on wire rack.

5Dust with Icing Sugar. Or, to make orange icing, add to cake once it is completely cooled-at least 2 hours. Then beat Nuttelex and zest, then gradually add the juice and sifted icing. Decorate with thinly sliced pieces of orange.