Go Back
–+ servings
Orange juice cake.

Orange Juice Cake

Harriet
An easy orange juice cake made from scratch. You can make this homemade cake by oven baking for 45 -50 minutes for a light textured cake or cook in the slow cooker for 2 ½ hours for a moist cake.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Slow Cooker Time 2 hours 30 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine Western
Servings 8
Calories 356 kcal

Ingredients
  

CAKE

  • 250 grams (8.81 ounces) self-raising flour
  • 40 grams (1.41 ounces) custard powder
  • 240 grams (8.46 ounces) caster sugar fine sugar
  • 80 grams (2.82 ounces) butter softened and chopped
  • 3 large eggs at room temperature
  • 2 teaspoons finely grated orange zest
  • 1 cup freshly squeezed orange juice

FROSTING

  • 125 grams (4.4 ounces) softened cream cheese
  • 2 tablespoons icing sugar
  • 1 tablespoon orange juice
  • 1 teaspoon finely grated orange rind

Instructions
 

  • OVEN BAKED - METHOD
    - Lightly grease the inside of an 18 cm cake tin, and line the base with baking paper.
    Pre-heat oven to 180°C (350°F)
    - In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.
    - Pour the mixture into the prepared tin.
    - Oven bake for 40 – 50 minutes, or until a skewer inserted into the middle of cake comes out clean.
    - Remove from the oven and allow to stand in the tin for 5 minutes before turning out onto a cake rack to cool. Decorate with frosting and or crystallised orange peel.
  • SLOW COOKER -METHOD
    - Choose a cake tin that will fit into your slow cooker. My slow cooker is 6.5 litres in size and I used an 18 cm cake tin.
    - Grease and line the tin as you would normally do when baking cakes.
    - In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.
    - Pour the mixture into the prepared tin.
    - Place the batter filled cake tin onto the slow cooker.
    - (This step is optional) Drape a clean tea towel over the top of the slow cooker before putting the lid on. The tea towel will absorb any condensation which might occur.
    - Set your slow cooker to high and cook for 2 – 2 ½ hours or until a skewer inserted into the middle of the cake comes out clean.
    - Carefully remove the cake from the slow cooker and allow to stand in the tin for 5 minutes before turning out onto a wire rack. Decorate with caramelised orange slices.
  • CREAM CHEESE FROSTING
    - In a small bowl combine all the ingredients for the cream cheese frosting, beat well until smooth.
    - Spread over the top of the cake and sprinkle with crystallised orange peel.
  • CRYSTALLISED ORANGE PEEL
    - Wash and rinse one large orange.
    - Cut the top and bottom of the orange.
    - Using a sharp knife peel the skin from the orange.
    - Carefully scrape away as much of the white pith from the skin as possible.
    - Cut the orange peel, into roughly even sized thin strips. Put aside.
    - In a small pot place ½ cup sugar and ¼ cup water, bring to the boil while stirring to dissolve the sugar. Turn down the heat to medium.
    - Add the prepared orange peel pieces and cook for 6 – 8 minutes.
    - Remove from the heat and allow to cool in the syrup.
    - Drain away as much of the liquid as you can and coat the peel in castor sugar.
    - Spread the sugar-coated peel in a single layer on a tray and allow to air dry.
    - Store in an air tight container.
  • CARAMELISED ORANGE SLICES
    - Wash and rinse one to two oranges.
    - Cut the orange into 0.5 cm thin even sized rounds
    - In a medium skillet place 1 cup sugar and ½ cup water, bring to the boil while stirring to dissolve the sugar. Turn down the heat to medium.
    - Add the prepared orange peel pieces and cook for 6 – 8 minutes. Turning every now and again.
    - Remove from the heat and allow to cool slight in the syrup.
    - Transfer to a wire rack and allow to drain.

Nutrition

Serving: 1sliceCalories: 356kcalCarbohydrates: 64gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 93mgSodium: 99mgPotassium: 179mgFiber: 1gSugar: 36gVitamin A: 389IUVitamin C: 17mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!