Quick & Easy Orange Cake Recipe

Ingredients:

3 medium Eggs

150g of Sugar (3/4 Cups)

A pinch of salt

120 ml Sunflower oil (1/2 cup)

150 ml Orange juice (2/3 cup)

Orange zest

220g of Flour (2 cups)

15g Baking powder (1 tablespoon)

Apricot jam

Grated coconut

Equipment:

22 cm Mold

Oven preheated static 30-35 min at 180°C

Preheat Your Oven

Preheat your oven to 180°C (350°F). Make sure it’s static heat, not fan-forced.

Prepare Your Mold

Grease your 22 cm mold with a bit of butter or oil to prevent sticking. You can also use parchment paper for easier removal later.

Mix Wet Ingredients

In a large mixing bowl, crack open the eggs and whisk them together with sugar until they’re well combined and slightly frothy.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Add a pinch of salt for flavor enhancement.

Pour in the sunflower oil and orange juice, then mix everything together until smooth.

Incorporate Dry Ingredients

Gradually sift the flour and baking powder into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can result in a tough cake.

Add Orange Zest

Grate the zest of an orange directly into the batter. This will infuse the cake with a delightful citrusy flavor and aroma. Mix it in evenly.

Pour Batter into Mold

Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

Bake in Preheated Oven

Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.