Jamie Oliver Orange Cake Recipe [Tips & Tricks]

I still remember the first time I baked Jamie Oliver’s Orange Cake. It was a chilly Sunday afternoon. The kitchen filled with this amazing citrus aroma that made everything feel cozy and bright. As the cake baked, I realized this wasn’t just any dessert-it was a burst of sunshine wrapped in soft, moist cake. What I love most about Jamie’s recipes is how simple ingredients come together to create magic.

• Why this cake? It’s vibrant, easy to make, and feels special without fuss.
• Perfect for: Afternoon tea, a light dessert, or even breakfast if you’re feeling adventurous!
• Vibe: Rustic, wholesome, with a fresh citrus punch.

Jamie Oliver’s Orange Cake Recipe

This cake is a celebration of oranges in their purest form. Jamie’s approach is straightforward-no fancy techniques, just honest baking with fresh ingredients.

• Uses whole oranges, including the peel, giving it a natural zing.
• The texture is moist and tender, not dense or dry.
• A natural sweetness, no overpowering sugar.
• Ideal for both beginners and experienced bakers.

Ingredients Needed

Here’s where the simplicity shines through. You likely already have most of these in your kitchen.

• 2 whole oranges (preferably unwaxed, organic)
• 6 large eggs
• 250 grams (about 1 1/4 cups) caster sugar (super fine sugar)
• 250 grams (about 2 cups) ground almonds (almond meal)
• 1 teaspoon baking powder
• Butter or oil for greasing

Note: No flour! This is naturally gluten-free thanks to ground almonds.

How To Make Jamie Oliver’s Orange Cake

Let me walk you through the process like we’re baking together on a lazy afternoon.

• Step 1: Boil the whole oranges in water for about 2 hours. This softens the peel and mellows the bitterness.
• Step 2: Once cooled, chop the oranges (including peel) and blitz in a food processor until smooth.
• Step 3: Preheat the oven to 180°C (350°F). Grease and line a cake tin.
• Step 4: In a large bowl, whisk the eggs and sugar until pale and fluffy. This takes about 5 minutes by hand or 2 minutes with an electric mixer.
• Step 5: Fold in the pureed orange mixture, ground almonds, and baking powder gently.
• Step 6: Pour the batter into the tin and smooth the top.
• Step 7: Bake for 50-60 minutes. The cake should be golden and spring back lightly when pressed.
• Step 8: Let it cool before removing from the tin.

The waiting is the hardest part because the aroma will tempt you!

Ingredient Science Spotlight

Here’s why these ingredients work so well together.

• Whole Oranges: The peel contains essential oils and pectin, giving the cake flavor depth and natural moisture. Boiling reduces bitterness but keeps that zesty punch.
• Ground Almonds: Adds moisture and richness without gluten. Almonds are packed with healthy fats and proteins, which help create a tender crumb.
• Eggs: They act as the binder and leavening agent here. When whisked with sugar, they trap air, making the cake rise and become fluffy.
• Sugar: Sweetens but also stabilizes the egg foam, helping texture.
• Baking Powder: Gives a gentle lift without making the cake too airy or dry.

Together, they create a cake that’s moist, flavorful, and satisfying without any complicated additions.

Expert Tips

I’ve tried this recipe several times and picked up some handy tricks.

• Use organic oranges to avoid pesticides, especially since you’re using the peel.
• Don’t rush boiling the oranges; the longer cook softens the peel perfectly.
• When whisking eggs and sugar, go slow at first, then speed up. You want volume, not bubbles.
• Use a rubber spatula for folding to keep the batter airy.
• Check the cake at 50 minutes but expect up to 60-ovens vary.
• Let it cool in the tin to prevent breaking, then finish on a wire rack.

Recipe Variations

Want to mix it up? Here are some ways to personalize Jamie’s Orange Cake.

• Add nuts: Chopped walnuts or pistachios add crunch.
• Citrus combo: Try adding lemon zest or a splash of lemon juice for a tart contrast.
• Spices: A pinch of cinnamon or cardamom brings warmth.
• Drizzle: Top with a simple glaze made from powdered sugar and orange juice.
• Vegan twist: Replace eggs with flax eggs and use maple syrup instead of sugar, though texture changes slightly.
• Chocolate: Swirl in some melted dark chocolate for a bittersweet surprise.

Final Words

Jamie Oliver’s Orange Cake is more than a recipe-it’s a little ritual of patience and reward. The vibrant orange flavor and moist texture remind me of simple joys and warm kitchens. Whether you bake it for company or just for yourself, it feels like a hug in cake form.

FAQs

What Makes Jamie Oliver’s Orange Cake Special?

It’s simple, light, and made with fresh oranges. The zest and juice give it a rich citrus flavor.

Do I Need To Use Fresh Oranges For This Recipe?

Yes! Fresh oranges give the best flavor. You’ll use both the zest and the juice.

Can I Use Bottled Orange Juice Instead Of Fresh Juice?

It’s better to use fresh juice for the best taste, but bottled juice will work in a pinch.

How Long Does Jamie Oliver’s Orange Cake Take To Bake?

It typically takes around 45 minutes, but you should check with a skewer to be sure.

Can I Make Jamie Oliver’s Orange Cake Without Flour?

The recipe uses regular flour, so to make it flour-free, you’d need to find a gluten-free alternative.

Can I Add Other Fruits To This Cake?

Absolutely! You could try adding berries, lemon, or even some lime zest to change it up.

How Do I Store Leftovers Of The Orange Cake?

You can store it in an airtight container at room temperature for about 2-3 days.

Can I Freeze Jamie Oliver’s Orange Cake?

Yes! You can freeze it. Just wrap it tightly in cling film or foil and store it in a freezer bag.

Should I Frost Jamie Oliver’s Orange Cake?

You can, but the cake is already delicious on its own. If you want, a light glaze made with orange juice and icing sugar would be perfect.

What Type Of Flour Should I Use For The Orange Cake?

Use plain all-purpose flour for the best texture. You could use self-raising if you want it to be a bit fluffier.