Prep Time: 20 min
Cook Time: 25 min
Ingredients
• 300g all-purpose flour
• 250g sugar
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 200ml vegetable oil
• 190ml fresh orange juice
• 4 large eggs
• zest of 2 large oranges
• 1 tsp vanilla extract
Icing
• 250g icing sugar
• 60ml fresh orange juice
• 1/2 tsp vanilla extract
Instructions – to watch the video click here.
1. Preheat your oven to 180 degrees C. Line a 10 x 13” dish or tin with baking paper.
2. In a large bowl sift together the flour, sugar, baking powder and baking soda.
3. In a bowl or jug whisk together the oil, orange juice, eggs, orange zest and vanilla.
4. Add the wet mixture to the dry ingredients and whisk until everything is just combined and there are no lumps. Pour batter into the prepared dish and bake for 25-30 minutes or until it’s golden brown and a toothpick or bamboo poked into the middle of the cake comes out clean. Remove from oven and cool for 20 minutes before transferring to wire rack to cool fully. Don’t take off the baking paper.
5. Once the cake is cool, mix the sifted icing sugar, orange juice and vanilla together until smooth. Drizzle the icing evenly over the cake, not too close to the edges, but as it’s hard to spread this icing with a knife, coat the cake as evenly as possible. If you don’t want the icing to run over the edges, lift the cake back into
the dish before icing. Leave to set for an hour then cut into pieces and enjoy!
Notes
• use a spring-form tin if you have it, as it’s easier to get the cake out.
• if you like less sweet desserts or are in a rush you can simply skip the icing and dust the cooled cake with icing sugar.
