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Cook: 35 minutes baking time


“I’m not sure where I found this recipe, but I made this really nice orange cake with an orange curd instead of the normal icing. Very soft, fluffy and tasty!!!”

  • Cake:
  • 3 eggs
  • 1 cup castor sugar
  • 1 tablespoon orange rind
  • 1 teaspoon vanilla essence
  • 160 g melted butter
  • 1 cup orange juice
  • 2 cups of cake flour
  • 3 teaspoons baking powder
  • pinch of salt
  • Orange curd:
  • 1 cup orange juice
  • 80 ml castor sugar
  • 1 teaspoon orange rind
  • 30 ml corn flour
  • 1 egg, beaten
  • 30 g butter

Preheat oven to 160 °C and grease a bundt pan (or two 20 cm round cake pans) very, very well.
Cream eggs, sugar, rind and vanilla until thick and pale. Beat in butter. Alternate adding rest of dry ingredients and orange juice until well incorporated. Evenly spread into pan(s) and bake for about 35 minutes until skewer inserted comes out clean.
Allow to cool in pan before turning out to cool.

Orange curd:
Place juice, sugar, rind and corn flour in a pan and bring to the boil until thick and clear, stirring constantly. Slowly add a small amount of this mixture to the egg to temper it, and then add this to the pot and whisk well. Cook for 1 – 2 minutes while whisking constantly. Add butter and mix until well incorporated. Refrigerate until needed.

Once cake and curd are cooled, decorate the cake. You can run curd through a sieve to have a smooth curd. I quite like the orange pieces in it, so I left it in.

If you feel you want to substitute butter with oil – usually 1 cup butter to ¾ cup oil. In this instance the butter in the cake is about half a cup which will be about six tablespoons oil (maybe slightly less, so I would use five tablespoons oil). I have never done this though. So trial and error for me.

Recipe and photos: Dalila De Barros Viljoen


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