Easy, moist and delicious. You’ll soon be hooked on this yummy, sticky, orange dessert.

  • Serves: 8 people
  • Prep time: 25 minutes
  • Cooking time: 60 minutes
    • British
    • Vegetarian

    Orange & Rapeseed Oil Cake

    Recipe Information

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    For the sponge:

    Zest of 2 Oranges

    Zest of 2 Lemons

    200ml Rapeseed Oil

    350g Caster Sugar

    8 Eggs

    350g Ground Almonds

    3 tsp Baking Powder

    For the filling:

    500g Icing Sugar

    180g Unsalted Butter

    1 tsp Vanilla Extract

    Splash of Milk

    For the candied oranges:

    1 Orange, sliced thinly

    1 Orange, sliced into segments

    100g Caster Sugar

    70ml Water

    To decorate:

    Fresh Sprigs of Thyme


    Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and grease and line 2 18cm round tins.

    In a large bowl, whisk together the cake ingredients until smooth.

    Divide the batter between the cake tins and bake in the oven for 50-65.

    Remove from tins and allow to cool.

    In the meantime, whisk together the icing sugar, butter and vanilla extract for the filling, adding a little milk if the mixture is too stiff.

    For the candied oranges, heat the sugar and water in a pan until the sugar has dissolved.

    Add the orange slices and segments and cook for 15 minutes, turning half-way through.

    Leave to cool.

    Assemble the cake by filling with the candied orange slices and half of the frosting.

    Top with the rest of the frosting, the candied orange segments and a few sprigs of thyme.

    Store in an airtight container and enjoy within 3 days.

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