Ingredients
- 4 eggs
- 1 1/2 cups (300 ml) caster sugar
- Finely grated zest of 1 orange
- 1/2 cup (100 ml) freshly squeezed orange juice
- 1/2 cup (100 ml) milk
- 1 cup (200 ml) sunflower oil
- 3 cups (600 ml, about 360 g) plain flour
- 10 g (2 tsp) baking powder
- 1/2 tsp (2.5 ml) bicarbonate of soda
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
Method
- Heat the oven to 175°C. Grease and flour a 24 cm cake tin. Grate the zest from the orange, then squeeze the juice.
- Whisk the eggs and sugar for 4-5 minutes, until pale and increased in volume.
- Add the oil, orange juice, milk, zest and vanilla and whisk until combined.
- Sift in the flour, baking powder and bicarbonate of soda and mix until the batter is smooth.
- Pour the batter into the tin and bake at 175°C for 45-50 minutes, until a skewer inserted in the centre comes out clean.
- Leave in the tin for 10 minutes, then turn out, cool and slice.
Note: Grate only the orange part of the peel, as the white pith makes the cake bitter.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.