Rustic Orange Cake Recipe

Name: Rustic Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 grams Butter, Softened; 50 grams Naturally Orange Flavoured Icing/Confectioners Sugar; 175 grams White Caster Sugar; 4 Medium Eggs; 225 grams Self Raising Flour; 1 whole (Medium-sized) Orange, Zested (save The Remaining Whole Orange For Decoration); 15 milliliters Milk; 2 Large Tablespoons Of Marmalade; 200 grams Orange Natural Flavoured Icing/Confectiners Sugar; 30 milliliters Hot Water

Servings: persons

1
Preheat the oven to 170 C fan-assisted.
2
Grease and line two 19cm loose bottomed baking tins with baking parchment.
3
In a large bowl using an electric mixer, beat the butter, flavoured icing sugar and caster sugar together until light and fluffy.
4
Gradually add the eggs one at a time, adding a little flour to help prevent curdling.
5
Mix until well combined.
6
Add the remaining flour, orange zest and milk then mix until well combined.
7
Divide the batter between the cake tins and bake in the oven for 20 25 minutes or until baked, testing the centre of the cake with a skewer until it comes out clean.
8
Remove from oven.
9
Leave in the tins to cool for 5 minutes before turning onto a wire rack to cool completely.
10
Once cooled, sandwich the 2 layers together with the marmalade.
11
Place the flavoured icing sugar into a heat proof bowl and gradually add the hot water until you reach a thick, but ever so slightly runny consistency.
12
You dont want it too runny or it will run off the cake.
13
Add more icing sugar if you think you have gone too far.
14
Place the layered cake onto a wire rack over a large plate to catch any residual icing.
15
Spread the icing in the centre of the cake and using a spatula, spread it out onto the edges and allow to slowly spread over the sides.
16
Use the spatula to neaten the edges.
17
If the icing is too runny, scoop up the residue and add a little more icing sugar and spread it back onto the cake.
18
Leave the cake to one side until the icing has set a little.
19
Take the orange that you had left over from making the cake and cut into thin slices then in quarters and decorate the top.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 225 grams Butter, Softened, 50 grams Naturally Orange Flavoured Icing/Confectioners Sugar, 175 grams White Caster Sugar, 4 Medium Eggs, and more.

Yes, Rustic Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Orange Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions