I remember the first time I baked Jamie Oliver’s Orange Cake. It was on a rainy Sunday afternoon. I was looking for something simple yet impressive to make for a small family gathering. I’d heard so much about Jamie Oliver’s recipes-how they’re approachable, yet always packed with flavor. This cake stood out to me because of its simplicity. No complicated techniques, just fresh ingredients and a gorgeous burst of citrus. As I took my first bite, I realized why it’s such a favorite in kitchens across the world: it’s light, moist, and full of vibrant orange flavor. It feels like a slice of sunshine on a gloomy day.
Jamie Oliver’s Orange Cake Recipe
Jamie Oliver’s Orange Cake recipe is a perfect combination of minimalism and taste. It celebrates the humble orange, turning it into a zesty, fragrant dessert. If you’ve never tried it, this cake will quickly become your go-to when you need to bake something that feels both fresh and comforting.
- Moistness: Thanks to the whole oranges used in the recipe, the cake has a natural moisture that’s hard to beat.
- Simplicity: There’s no fussing with layers or fancy techniques. Just grate, mix, bake, and enjoy.
- Flavor: The orange doesn’t just show up in a zesting or a small splash of juice. It’s in the very structure of the cake, giving it a beautiful, fragrant depth.
Ingredients Needed
This cake doesn’t ask for anything too complicated. In fact, the ingredients are likely already sitting in your kitchen.
- 2 large oranges: These are the star of the cake. The zest and juice give it that incredible citrusy flavor.
- 200g of sugar: You want just enough sweetness to balance out the tang of the orange.
- 200g of butter: For that perfect cake texture. It helps with the moisture while giving richness.
- 4 eggs: These are essential to hold everything together and give structure.
- 200g of self-raising flour: It’s important to use self-raising flour for a light, fluffy texture.
- 1 tsp of baking powder: Adds a bit more lift to make sure the cake rises perfectly.
- Pinch of salt: It helps enhance the flavors, especially the citrus.
How To Make Jamie Oliver’s Orange Cake
Making this cake is as simple as it gets, but it still comes together beautifully.
- Preheat the oven to 180°C (350°F) and line a cake tin with baking paper.
- Prepare the oranges: Wash and grate the zest from both oranges. Then, cut them in half, juice them, and set both zest and juice aside.
- Cream the butter and sugar: In a large bowl, beat together the butter and sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs: One at a time, add the eggs, beating well after each addition to keep the mixture smooth.
- Mix in the dry ingredients: Sift the self-raising flour, baking powder, and a pinch of salt into the bowl. Fold these in gently.
- Incorporate the oranges: Stir in the zest and juice from your two oranges. You’ll notice the batter becoming beautifully aromatic.
- Bake: Pour the batter into the prepared cake tin and bake for about 45 minutes. Check with a skewer; if it comes out clean, it’s done!
- Cool and serve: Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to finish cooling.
Enjoy it as is, or dust with a little powdered sugar for a simple finish.
Ingredient Science Spotlight
Let’s talk a little about why this cake works so well.
- Oranges: The zest carries the essential oils from the peel, giving the cake a punch of citrus flavor. The juice contributes both moisture and acidity, making the cake tender.
- Butter: The fat in butter coats the flour particles, preventing the formation of too much gluten. This helps achieve that delicate crumb we all love in cakes.
- Eggs: Eggs are crucial for binding the ingredients. They also help with the structure of the cake. The proteins in eggs trap air, giving the cake its fluffiness.
- Self-raising flour and baking powder: Self-raising flour already contains leavening agents, while the additional baking powder provides extra lift, ensuring a soft and airy texture.
Expert Tips
- Use room temperature ingredients: This is key for a smooth batter. When ingredients like butter and eggs are at room temperature, they emulsify more easily, leading to a lighter texture.
- Don’t overmix the batter: Once you add the flour, mix just enough to combine. Overworking the batter can lead to a dense cake.
- Zest carefully: Only grate the orange’s outer peel. The white pith beneath it can be bitter, which might affect the flavor of your cake.
- Check your oven temperature: Every oven is different, so if your cake is browning too quickly, cover it loosely with foil to prevent burning while it finishes baking.
- Top it off: For extra indulgence, drizzle a little glaze made from powdered sugar and orange juice over the top once the cake has cooled.
Recipe Variations
Jamie’s Orange Cake recipe is pretty versatile, so don’t be afraid to experiment with some variations:
- Add nuts: Fold in some chopped almonds or walnuts to add a bit of crunch and depth.
- Make it gluten-free: Replace the self-raising flour with a gluten-free flour blend. Add an extra teaspoon of baking powder to help with the rise.
- Go chocolate: Incorporate a handful of dark chocolate chips into the batter for a citrus-chocolate combo.
- Frost it: Top the cake with a tangy cream cheese frosting or a light whipped cream for extra richness.
Final Words
This cake is more than just a simple dessert; it’s a celebration of bright, fresh flavors. The combination of sweet, tangy orange with a buttery, tender crumb makes it an ideal treat for any occasion. Whether you’re serving it for a casual tea or at a more formal gathering, it never fails to impress.
FAQs
What Makes Jamie Oliver’s Orange Cake So Special?
The use of fresh oranges, including the zest, makes this cake incredibly flavorful and moist.
Can I Make Jamie Oliver’s Orange Cake Without Flour?
No, the recipe relies on regular flour for texture. You could try a gluten-free flour substitute if needed.
How Long Does Jamie Oliver’s Orange Cake Stay Fresh?
It stays fresh for about 3-4 days if stored in an airtight container.