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orange peel cake with a slice on a yellow plate
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5 from 1 vote

Easy Orange Peel Cake

A tender sponge containing puréed citrus peel, topped with cream cheese frosting
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert, Picnic, Snack
Cuisine: English
Diet: Vegetarian
Diet: Nut Free, Vegetarian
Servings: 12 slices
Calories: 374kcal
Author: Thrifty Lesley
Cost: 23p a slice

Equipment

  • 1 mixing bowl
  • 1 large mixing spoon
  • 2 20cm cake tin
  • 1 stick blender
  • 1 Stand Mixer

Ingredients

Orange Cake

  • 4 large eggs
  • 200 ml rapeseed oil or any light flavoured oil
  • 200 g granulated sugar or any sugar you like
  • 200 g self raising flour all purpose
  • 100 g orange peel simmered and puréed

Orange Frosting

  • 300 g soft cheese
  • 75 g granulated sugar
  • 50 g orange peel simmered and puréed
Metric - US Customary

Instructions

Cook the orange peel

  • If you haven't already, simmer the orange peel in a little water until very tender. Blitz, with enough water to make a paste.

Make the sponge

  • Separate the egg yolks from the whites
  • Put the yolks in a large bowl, with ordinary granulated sugar and whisk until light and fluffy
  • Add the oil and continue beating until the volume of the mixture has increased.
  • Beat the egg white a little so they break up and add the whites, a little at a time, to the mixtureIf the mix looks like it is curdling, add a spoonful of flour
  • Add the puréed orange peel and beat it in
  • Now carefully stir in the flour, being careful to keep as much air in the mix as you can. Don't beat it, the cake will be tough, and you will lose a lot of air from the raw mix.
  • Tip the mixture into 2 x 20cm prepared cake tins and bake at 170 Fan / for 20-25 minutes until firm to to the touch or a toothpick inserted comes out clean.Be careful not to open the oven door before the estimated cook time or your cake will likely sink. 
  • Transfer your cooked cakes to a cooling rack and leave to get cold.

Make the frosting and filling

  • Meanwhile, beat the soft cheese (curd cheese) together with ordinary sugar and orange puree 
  • When the cakes are cold, put one cake on a serving plate and spread with about two thirds of the cream cheese. Put the second cake on top and spread with the remaining cream cheese.

Notes

What changes can I make?

  • Flavour the cake with cocoa by substituting about 50g flour with sifted cocoa powder for an orange and chocolate cake 
  • Top with chocolate ganache by mixing melted choc with cream and spreading in and on the cake while the mix is still warm
  • Use just lemon carcasses, or just lime, or a mixture of all three
  • Fill with lemon or orange curd
  • Top with jellied orange and lemon slices
  • Use the mixture to make individual cakes in small or large muffin tins
The cake will freeze well before frosting, but cream cheese tends to go grainy if frozen and defrosted, so not recommended. 

 

Nutrition

Calories: 374kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 25mg | Potassium: 67mg | Fiber: 2g | Sugar: 24g | Vitamin A: 143IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg
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