Orange cake

Serves 12. Preparation: 15 minutes. Cooking time:1 hour. With thanks to Clare Shaw and Maureen Hunter for contributing this recipe.


  • Margarine (225g/8oz)
  • Caster sugar (225g/8oz)
  • 3 eggs
  • Vanilla essence/extract (1 tsp)
  • Plain flour (1 5g/4oz)
  • Baking powder (1 tsp)


  • Grated rind and juice of 1 orange
  • Grated rind and juice of 1 lemon
  • Brown sugar (225g/8oz)


  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Cream the margarine and sugar together until the mixture becomes soft and pale.
  3. Beat the eggs in one at a time and add the vanilla essence.
  4. Fold in the sifted flour and baking powder.
  5. Pour the mixture into a well-greased cake tin (28cm by 18cm) and bake for 45 minutes, or until the cake springs back when pressed lightly.
  6. Leave the cake in the tin for 10 minutes and then turn out onto a wire rack to cool.
  7. Meanwhile, put the orange and lemon rind and juice, and the sugar, in a saucepan and bring to the boil. Let it cool and pour it over the cake while the cake is still hot.
  8. Allow to cool before serving.


Suitable for:

  • vegetarians
  • people with loss of weight or appetite
  • people with loss of taste or smell
  • people with sickness or nausea
  • people with problems chewing
  • people with a dry or sore mouth.

Nutritional information

Energy 338.8kcal; Protein 2.9g; Total fat 17g (of which saturates 0.5g); Carbohydrate 47.1g; Fibre 0.3g.