Orange cake (makes 2 loaves)
A moist oil-based cake flavoured with orange juice and zest, baked in two tins.
Ingredients
- 6 eggs
- 350 g caster sugar
- 350 g orange juice (about 350 ml)
- Zest of 1 orange
- 360 ml vegetable oil
- 500 g plain flour
- 10 g (2 tsp) baking powder
- 1 sachet (5 g) vanillin sugar or 1 tsp (5 ml) vanilla powder
Method
- Heat the oven to 175°C (conventional). Grease and flour two 25 cm loaf tins.
- Whisk the eggs and sugar until pale and thick.
- Add the orange juice, oil, orange zest and vanillin, and mix until combined.
- Sift in the flour and baking powder in several batches and fold gently until smooth.
- Divide the batter evenly between the two tins and bake for 45-50 minutes, until golden and a skewer inserted in the centre comes out clean.
- Leave in the tins for 10 minutes, then turn out onto a wire rack to cool.
Note: If you like, fold some chopped fruit into the batter before pouring it into the tins.
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.