Orange Tea Cake

Name: Orange Tea Cake
Prep time: 15 min
Cook time: 35 min
Yield: 8-10
Cuisine: Middle Eastern

Desserts

This orange tea cake recipe is quick to make and perfect for when you need to bake a last-minute cake.

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

8-10

About this recipe

The hardest part about making this fluffy and light orange tea cake is not eating it all in one sitting. This recipe is quick to make and perfect for when you need to bake a last-minute cake. The orange tea cake along with my chocolate orange cake is simple cake recipes and staple desserts in our home.

Ingredients

1½ cups plain flour
1½ teaspoons baking powder
2 teaspoons orange zest
2 eggs
½ teaspoon vanilla essence
1 teaspoon lemon zest
180 grams sugar (¾ cup + 2 tablespoons)
1 cup fresh orange juice pulp free
¼ cup yogurt
100 ml vegetable oil
icing sugar
orange zest to garnish

Notes from Rouba

Everyone’s oven is different, and therefore the recommended baking time is just a guide. You will need to test your cake with a cake tester.
A cake tester can be anything from a wooden skewer to a toothpick. Insert it in the centre of the cake and then remove it. Your cake is ready if the skewer comes out clean. If any crumbs are attached to the skewer, place the cake back into the oven for several more minutes.

Method

Step 1.

Preheat the oven to 180°C. Grease a round 20-cm springform cake tin.

Combine the flour, baking powder, and orange zest in a bowl and set aside.

Place the eggs, vanilla essence, and lemon zest in a large bowl and beat it with an electric mixer at a moderate speed, adding the sugar gradually until light and fluffy.

Step 2.

Reduce the speed to low. Add the dry ingredients and ½ a cup of orange juice, alternating between the two.

Step 3.

By hand, stir in the yogurt and oil and fold gently. Pour into the prepared cake tin. Bake for approximately 35 minutes or until cooked through and your cake tester comes out clean (see notes above).

Step 4.

While the cake is still hot, create holes on the top using a skewer. Slowly pour over the remaining ½ cup of orange juice. Allow the cake to cool completely. Dust with icing sugar and garnish with extra orange zest.