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Orange cake recipe

Orange cake recipe

20 ratings

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  • Serves 8
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 485 calories / serving


For the cake

  • 200g self-raising flour, sifted
  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • 100ml Greek yogurt
  • 3 eggs
  • juice and zest of 1 orange
  • ½tsp orange flower water (optional)
  • 25g shredless marmalade

For the orange syrup

  • 200g icing sugar
  • juice of 2 oranges
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    12g 60%
  • Sugars

    54g 60%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 72.7g Protein 5.4g Fibre 1.1g


  1. Preheat the oven to 180°C. Grease and line a 7 inch springform cake tin.
  2. In a large mixing bowl, beat together all the ingredients for the cake using an electric hand held whisk until the batter just comes together. Spoon into the prepared cake tin and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tin.
  3. Meanwhile, combine the icing sugar and orange juice in a saucepan. Heat over a gentle heat until the sugar has dissolved and you have a syrup. Bring to a simmer and cook for 2-3 minutes. Remove from the heat and allow to cool a little.
  4. Turn the cake out from the tin when cool and puncture all over using a skewer. Pour the syrup all over, letting it sink in. Some of the syrup should sit on the surface of the cake. Allow to syrup to sink in and set on top of the cake before slicing into portions and serving.


If orange flower water is unavailable, just use a pinch of orange zest instead.

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