Orange Butter Cake

This simple dessert calls for freshly grated orange rind instead of orange juice. Choosing to use the rind actually gives citrusderived baking recipes a stronger lingering citrus flavour and aroma.


  • 175 g Butter; at room temperature
  • 175 g Castor Sugar
  • Grated Rind of 2 Oranges
  • 3 Medium Eggs
  • Sift twice : 225 g Selfraising Flour
  • 1/2 tsp Baking Powder; sifted with selfraising flour
  • 4 tbsp Fresh Milk


Cream butter with a mixer until light and add castor sugar. Beat well to build in as much air as possible in this mixture. Then add orange rind and continue beating for 5 minutes.

Beat in whole eggs, one at a time. Should the mixture starts to curdle, add in a tablespoon of flour. Add in milk and beat until wellblended. Fold in flour gently with a spatula until the mixture starts to resemble a honeycomb texture. Pour mixture into prepared greased 21 cm round baking pan.

Bake in preheated oven at 160°C for about 1 hour or until a wooden skewer inserted into the centre of the butter cake comes out clean. Leave to cool completely before serving.


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