My mate, Steve, gave me this recipe. It is called Easy Orange Cake and it’s not called that for nothing. You won’t get an easier cake to make.
The recipe indicated the mixture could also be made into muffins. And since there is only Maus and me, I decided to go with muffins so I could freeze some, if necessary, but they are disappearing quickly so I don’t think there will be any to freeze.
All you have to do for this recipe is put the ingredients into a food processor. If you only have a small food processor, chop your orange in it and then put the orange and the rest of the ingredients in a bowl and mix by hand. If you don’t have a food processor, don’t worry, just chop the orange as finely as you can.
After Steve gave me the recipe, I searched for it on the web, trying for find a definitive source (I am like that). I think it may be a bit like the Chocolate Meringue Cake I made last week. This recipe is also all over the web and why not? It most certainly has mass appeal – it is dead easy to make and very tasty. I don’t know where I was when these recipes became popular. I seem to have missed every wave.
One source indicated the recipe had been published in the Sydney Morning Herald.
Some of the versions used orange icing and some a cream cheese frosting but all required a whole orange chopped in a food processor. This version has a syrup which is poured over the cake whilst it is still warm.
The muffins taste very nice cold but were sensational just out of the oven. I have been giving the cold ones a 10 second zap in the microwave to warm them up so as to re-live that just-out-of-the-oven experience.
- 1 orange
- 180g butter, melted
- 1 cup sugar
- 1½ cups self raising flour, sifted
- 3 eggs
- Juice of 1 orange
- ¼ cup sugar
- Preheat your oven to 170°C.
- Either line with baking paper or grease a 20cm round or ring cake tin or grease a 12 cup muffin pan*.
- Cut the orange, unpeeled, into quarters. Remove the pips.
- Put orange into a food processor and process until well chopped.
- Add the melted butter, sugar and eggs and process until well combined.
- Add the flour and pulse a couple of times until mixed in.
- Put the batter into the prepared tin or muffin pan.
- Bake for 40 minutes**, if making a cake, or about 20 minutes if making muffins.
*If using paper baking cups, the recipe will make 13. Don’t try to squeeze them into 12 because they will overflow – I know. If using Ikea cups (as in the photos), the recipe will make 12 small muffins and 2 normal sized ones.
** I haven’t made this recipe into a cake. The recipe said to cook the muffins for 15 minutes and I have found they take a bit longer so the cake may take a bit more than the stated 40 minutes. Test with a skewer and, when it comes out clean, “Bob’s your uncle!”
- Put the orange juice and sugar in a saucepan and heat gently until the sugar has melted.
- Boil for a minute or two.
- Pour the syrup over the hot cake or muffins. It was a bit tricky with the small muffins as the syrup kept dripping over the side. I decided to skewer each muffin a few times to encourage the syrup to sink in.
Postscript: After I had made these muffins and had written the above, I began to wonder how the recipe would go with a lemon rather than an orange. I am a big fan of lemon-flavoured everything. And … they go very well indeed. I have just made another batch, this time using a big lemonade lemon and they are sensational. I am sure the recipe would also work with a Meyer lemon. I am not so sure about an Eureka lemon. It may be a bit tart but if that is what you have, I would certainly give it a go. This time, I also boiled the topping a little longer and it didn’t drip over the sides as much.