Jamie Oliver’s Orange Cake is a moist, zesty and slightly rustic dessert that leans into simple ingredients and bold flavors. It’s not your everyday sponge cake. Think rich citrus flavor, balanced sweetness and that irresistible scent of fresh orange wafting through your kitchen.
This isn’t a flashy bakery-style cake with layers and fondant. It’s more of a cozy, homemade treat. perfect for a rainy afternoon, a dinner party dessert or just something to nibble on with tea. It has that classic Jamie Oliver vibe: unfussy, packed with flavor and full of heart.
Jamie Oliver Orange Cake Recipe
Ingredients Needed
One of the best things about this cake? The ingredient list is short and simple. But quality matters here. Go for fresh, organic oranges if you can. Their zest and juice are the stars of the show.
Here’s what you’ll need:
- 225g unsalted butter (room temp is key)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Zest of 2 large oranges
- Juice of 1 large orange
- A pinch of salt
- Icing sugar (for dusting)
- Optional: a few tablespoons of orange marmalade or a citrus glaze to brush on top
Nothing weird or hard to find. This is baking that’s stripped back to the good stuff.
Equipment Needed
Jamie keeps it real in the kitchen, so no fancy tools needed here. Just the basics:
- Mixing bowls
- Hand or stand mixer (or serious arm power and a wooden spoon)
- Zester or fine grater
- Juicer (or just squeeze by hand)
- Sieve for the flour (optional but nice for fluffiness)
- 20cm (8-inch) round cake tin
- Baking parchment
- Wire rack for cooling
- Toothpick or skewer for testing doneness
If you’ve baked even once before, chances are you already own most of this.
How To Make Jamie Oliver’s Orange Cake
Now for the fun part. Making this cake is straightforward. There’s a bit of creaming and folding but no tricky techniques. Here’s how it goes:
Step 1: Preheat And Prep
Preheat your oven to 180°C (350°F). Line your cake tin with parchment and grease the sides.
Step 2: Cream The Butter And Sugar
In a large bowl, beat the butter and sugar together until pale and fluffy. Don’t rush this part. You’re building air into the batter.
Step 3: Add The Eggs
Beat in the eggs, one at a time. If it starts to curdle, add a spoonful of flour between eggs to keep things smooth.
Step 4: Zest And Juice
Add the orange zest and juice to the mix. Stir it in gently. This is where the magic starts to happen. your kitchen’s going to smell amazing.
Step 5: Fold In The Dry
Sift in the self-raising flour and add a pinch of salt. Fold it all together with a spatula. Don’t overmix. Stop as soon as everything is just combined.
Step 6: Bake
Pour the batter into your tin. Bake for 35-40 minutes or until a skewer comes out clean. If the top is browning too fast, tent it with foil.
Step 7: Cool And Finish
Let it cool in the tin for 10 minutes, then turn it out onto a rack. Dust with icing sugar or brush with warm marmalade or glaze for extra zing.
What I Learnt
Making this cake taught me a few things that go beyond baking:
- Zest is powerful. The flavor from orange zest hits differently than juice alone. It’s vibrant, slightly bitter and totally essential. Never skip it.
- Simple doesn’t mean boring. There’s no complicated frosting, no wild ingredients and yet it stands out. The beauty is in the balance of sweet and sharp.
- Room temperature matters. Soft butter blends so much better. Cold butter just doesn’t cut it here. I learned to be patient and let things come to temp naturally.
- Texture is everything. This cake is fluffy yet moist. The kind you don’t need cream with but you could absolutely serve with a dollop of Greek yogurt or crème fraîche.
Recipe Tweaks For Jamie Oliver’s Orange Cake
Jamie Oliver’s orange cake is already a hit. it’s zesty, moist and full of charm. But sometimes you want to make it your own. Here are a few ways to tweak the recipe without losing its magic.
1. Dial Up the Orange Flavor:
The original recipe has a nice citrus kick but if you’re craving more, try using both the zest and juice from two large oranges instead of one. A splash of orange extract (just half a teaspoon!) also deepens the flavor without messing with the texture.
2. Make It Gluten-Free:
Swap out the regular flour for a 1:1 gluten-free baking blend. Almond flour works too but it’ll make the cake denser. more like a tea cake. Add an extra egg if you’re using almond flour, to help it hold together.
3. Sweetener Swap:
Jamie often uses caster sugar but you can switch it up. Coconut sugar gives it a richer, almost caramel flavor. Honey works too-just reduce the amount slightly and cut back on the liquid elsewhere (like the orange juice).
4. Add Some Spice:
Want a warm, cozy twist? Stir in a pinch of ground cardamom or cinnamon. Just enough to give it depth, not enough to compete with the orange.
5. Boost the Texture:
Fold in chopped pistachios, slivered almonds or even poppy seeds for a bit of crunch. This works especially well if you’re making the cake for a brunch or tea party.
6. Dairy-Free Options:
Use plant-based butter and replace any dairy yogurt or milk with oat or almond versions. It still turns out light and fluffy.
Storage Tips For Leftovers
So you’ve made the cake. It’s glorious. But what do you do with the leftovers-if any?
Counter Storage:
If your kitchen isn’t too warm, you can leave the cake out at room temp for 2-3 days. Just make sure it’s wrapped tightly in cling film or stored in an airtight container. The orange syrup (if used) helps keep it moist.
Fridge Storage:
Want to stretch the freshness? Pop it in the fridge. Wrapped well, it’ll last about 5-6 days. Just let it come to room temp before serving. it tastes better when it’s not cold and dense.
Freezer Friendly? Absolutely.
Slice it first. Wrap individual slices in baking paper and then foil or drop them into freezer-safe bags. They’ll keep for up to 3 months. To reheat, just let them thaw at room temp or give them a quick zap in the microwave.
Pro Tip: If you’ve glazed the cake, the top might get a little sticky after freezing. A quick dusting of icing sugar or fresh zest hides that in a snap.
What To Eat With Jamie Oliver’s Orange Cake?
Orange cake is a treat on its own but it shines even brighter with the right pairings.
1. Coffee or Tea:
This is the classic combo. Try it with Earl Grey. its bergamot notes echo the citrus in the cake. Or go bold with a rich espresso to contrast the sweetness.
2. A Scoop of Vanilla Ice Cream:
Warm a slice slightly, then add ice cream on top. The contrast of hot and cold, citrus and cream? Absolute heaven.
3. Greek Yogurt & Honey:
Especially good if you made a less-sweet version of the cake. A dollop of thick yogurt and a drizzle of honey gives it a Mediterranean twist.
4. Berries:
Fresh raspberries, blueberries or a spoonful of compote cut through the richness and add color to your plate. A little mint on top makes it feel fancy without any effort.
5. Cheese Board Buddy:
Yes, really. A small slice of this cake pairs surprisingly well with soft cheeses. think mascarpone, ricotta or even brie. Add a glass of dessert wine and you’ve got yourself a grown-up dessert platter.
FAQs
Can I Use A Different Type Of Orange In The Cake?
Yes, you can use blood oranges or navel oranges. Just keep in mind that different types may slightly change the flavor.
Do I Need To Peel The Oranges Before Using Them In The Cake?
No, the recipe uses whole oranges, peel and all. Just chop them up and blend everything together.
Can I Make Jamie Oliver’s Orange Cake Gluten-free?
Yes, you can swap out the flour for a gluten-free flour blend. Just make sure to check the consistency as you mix.
