Monday, June 16, 2014

Orange Juice Cake

A summer cake par excellence; orange juice cake may be the best choice in these hot days. It is perfect for breakfast, dessert, or simply a delightful snack. I think I will be baking this cake every week during this summer, I can't have enough of it! 

Tips: 1- Dust your dried fruits with little flour to prevent them from sinking.
        2- Refrigerate the cake for at least 1 hour before serving for a better taste.

I hope you try it out soon!


- 4 eggs
- 3 1/2 cups cake flour
- 1 1/2 cup orange juice
- 1 cup vegetable oil
- 1 1/2 sugar
- 2 to 3 tbsp orange or apricot jam
- 1 bag baking powder
- 1 bag vanilla sugar
- 1/2 tsp baking soda
- Some dried fruits (such as raisins and apricots)


1- Preheat your oven to 200°C. Grease and flour your cake pan.
2- In a mixing bowl, mix eggs and sugar, then add oil and orange juice, and mix well.

3- Add jam, sifted flour, baking powder, and vanilla sugar. Mix until combined (be careful not to over mix).

4- Pour half of the batter into the pan, sprinkle your dried fruits then pour the rest of the batter. 

5- Bake for 30 min (cooking time may differ so watch out). Allow your cake to rest then flip it over a wire rack to cool. Decorate as you wish. 

 Happy baking!


  1. I am not sure what to use in the recipe when it asks for one bag (the baking soda and vanilla sugar). Do you know approximately how much it would be in mL or teaspoons? Is vanilla sugar vanilla essence/flavouring/extract or sugar scented with vanilla?

    Thanks so much!

    1. The bag we use here measures 7g of the product. It is about 1 and 1/2 tsp.
      For vanilla sugar, you may substitute it with 1 tsp of vanilla extract.

      Thank you for stopping by and I am sorry for the late reply.