Cooks Column

Phyllis’s Orange Cake

2 medium navel oranges

200gm soft butter

4 eggs

11/2 cups raw sugar

1 cup SR flour

1/2 cup almond meal

ICING

50gm butter

2/3 cup icing sugar

3 tspn fresh orange juice.

Method

Cut oranges into bite-sized pieces - skins and all (remove any pips) and blend to purée. Beat eggs, soft butter and sugar until pale and thick. Add orange purée and beat to combine.

Fold in sifted flour and almond meal and pour into a prepared 20cm round springform baking tin.

Bake in pre-heated oven 180ºC (160ºC fan-forced) for 50-55 minutes or till a skewer inserted into the centre comes out clean.

Allow to cool in tin.

Icing

Beat butter until pale and creamy, add icing sugar and beat for 2 minutes. Add fresh orange juice and combine well. Ice cake when completely cooled.

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February 19, 2026

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