Moist orange cake

Moist orange cake

Total: 1 hr 15 min. | Active: 30 min.
Nutritional value / piece: 342 kcal
, Fat: 16 g
, Carbohydrate: 46 g
, Protein: 3 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125 g butter, soft
125 g sugar
1 pinch salt
3 eggs
1 organic orange, grated zest
125 g white flour
½ parcel baking powder


1 dl orange juice
125 g icing sugar
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How it's done

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Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. on the bottom shelf of an oven preheated to 180°C.

Remove the cake from the oven, allow to cool slightly, prick firmly all over with a wooden skewer.


Combine the orange juice and icing sugar, pour over the cake. Remove the cake from the tin, leave to cool on a rack.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 3 days.
Tip: Decorate the cake with the zest of one orange.

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