Orange cake
A moist and fragrant semolina orange cake made with fresh puréed oranges, baked until golden and perfect for slicing and sharing.
Updated : 13 January, 2026
Easy
About 20 min.
Ingredients
2
Oranges
115 grams
Margarine
115 grams
Sugar
2
Eggs
3 teaspoon
Baking powder
175 grams
Semolina
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C and grease a deep 20cm (8in) cake tin with margarine.
Step 2
Place the diced oranges in a food processor and blend until smooth, then set aside.
Step 3
In a mixing bowl, cream together the margarine and sugar until pale and fluffy. Beat in the eggs, then add the baking powder and semolina, stirring until well combined. Gently fold the orange purée into the mixture.
Step 4
Pour the batter into the prepared tin and place it in the oven. After the first 10 minutes, reduce the oven temperature to 170°C and continue baking for another 40 minutes, or until the cake is golden on top and a skewer inserted into the centre comes out clean.
Step 5
Remove from the oven and leave the cake to cool in the tin. Once cooled, run a knife around the edge to loosen it, then turn out. Slice into 12 portions to serve.
Author note
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