We baked this traditional orange cake using the automatic Bake setting on the Wolf M Series oven which worked perfectly – no fuss, no drama; just a perfectly baked cake (it’s also dairy free). It’s really quick and easy to make with only a few steps.
I N G R E D I E N T S
220g of plant-based margarine (we use Flora)
220g of caster sugar
4 free-range eggs
220g of self-raising flour
2 teaspoons of baking powder
1 orange, finely grated zest only
75g of unsalted butter, softened
150g of icing sugar, sifted
1 orange, finely grated zest and 2 tablespoons juice
M E T H O D
1. We used the Wolf bake setting, but for other ovens simply preheat the oven to 180°C/ 160°C Fan. Lightly grease two loose-bottomed 20cm sandwich tins and line the bases with baking paper.
2. Put the margarine, sugar, eggs, flour, baking powder and orange zest in a kitchen aid mixer (or use a bowl and hand mixer) and beat until blended. Next, divide the mixture evenly between the tins and level the surface.
3. Bake until well risen and golden – this took 20 minutes in the Wolf M series oven but could take around 25 minutes. If you press the top of the cake lightly, it should spring back. Leave the cakes to cool in the tins for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack to cool (you can remove the paper at this point too).
4. Mix together the filling ingredients with a hand mixer or in a mini-mixer. Then place one cake top down on a plate, add the filling and spread the remainder on top. Decorate with some extra zested orange or spiralled orange zest (use a peeler).