Amazing orange cake

In my creative space this week there are a heap of unfinished projects...  I'm solo parenting so I'm just grabbing bits of time here and there where possible (and trying not to go to bed too late!). I'm working on my big girl's costume for the Book Week parade, some stock for my shop and a new bag prototype  amongst other things. But one thing I have finished this week are these delicious cupcakes and I'd love to share the recipe with you.


I feel justified in naming this recipe 'Amazing orange cake' for several reasons:
1. It's allergy free
2. It doesn't taste like it's allergy free ;-)
3. It's quick & easy (honestly!), no mixer or fancy gadgets required, except maybe a zester
4. It's delicious!


I've seen the recipe around on a few different blogs and pinned this one recently, but apparently it originally come from The Joy of Cooking. I've made both a cake and cupcakes from the recipe so far and they're both great.

I made the cake version at my mum's house and she brought out a jar of preserved orange peel that she'd made recently. We poured some of the syrup over the hot cake and then sliced the peel and put it on the top. It finished it off beautifully and I got to bring home a jar of the peel (thanks mum!). If you are after a recipe, Abby from Things for boys has a lovely looking one here.



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Orange Cake

1 cup sugar
1 1/2 cups plain flour
1 teaspoon baking soda (bicarb soda)
1/2 teaspoon of salt

1 tablespoon of orange zest, finely chopped

1 cup orange juice, freshly squeezed (about 2/3 oranges)
1 tablespoon vinegar
1 teaspoon vanilla essence
1/3 cup vegetable oil

In a mixing bowl combine all of the dry ingredients with a whisk.

Then in a seperate bowl or jug combine all of the wet ingredients and the zest. Add the wet to the dry ingredients and whisk until smooth.

Put into a small cake tin which has been lined with non-stick baking paper (this cake sticks if you don't use paper!). Cook in a moderate (180c) oven for around 25/30 minutes or until a skewer inserted comes out clean. Alternatively pour into cup cake cases and bake for around 15/20 minutes or til cooked.

Top with either an icing made of icing sugar mixed with a little orange juice til spreadable consistency, or drizzle with syrup from preserved orange peel and preserved or candied peel slices to finish. Enjoy!

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Your weekly dose of creative inspiration can be found over here.

Cakes creatively iced by my little girl :-)