Very Orange Cake Recipe

This incredibly moist and flavorful cake, originally featured in the Jerusalem Post in 1999, is a delightful surprise! Created by Judy Montagu, this recipe uses the natural oils from oranges for incredible richness, completely skipping added fats. Rediscover this forgotten gem – a light and zesty cake perfect for any occasion. Prepare to be amazed by the vibrant orange flavor!

Prep Time 15 mins
Cook Time 35 mins
Calories 223.8 kcal
Protein 10g
Rating 4.0 (2 Reviews)
Very Orange Cake 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Very Orange Cake

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How to Make Very Orange Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Quarter the orange and meticulously remove all pits and the white pith from the center.
  3. Place the orange pulp in a food processor and blend until completely smooth. You should have about 1 cup of pureed orange.
  4. In a large bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar until light and fluffy. Gradually whisk in 1 cup of the pureed orange. Then, gently fold in 2 cups all-purpose flour until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared cake pan and bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be a beautiful golden brown.
  6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

141g

Fat

5g

Carbs

14g