This cake is from Marie Pierre Moine’s “Recipes for a Perfect Sunday Lunch”. My copy is almost 30 years old and I still refer to it because it has some treasures like this one! It is based on the pound cake principle so the sugar, flour, butter, and eggs are an equal measure of 115g each! Flavoured with orange juice and Cointreau, this is an easy and beautiful sponge to whip up for a special afternoon tea. It is quick, so do try – you will love it.

Orange cake

This is a smallish cake and best eaten on the day it is baked. It does not keep very well.


115g caster sugar

115g soft unsalted butter, plus extra for greasing

2 large eggs

115g self-rising flour

2 tablespoons orange juice and 2 teaspoons grated zest from the orange

Icing sugar for dusting


Preheat oven to 190 degrees Celsius and grease a ring mould with butter.

Cream together butter and sugar. Whisk in the eggs into the mixture. Sift flour and fold it in. Stir in the Cointreau, orange juice and zest.

Spoon mixture into prepared mould, then knock the base of the pan against a work surface to settle the contents.

Bake for 20 -30 minutes until the cake is cooked. Stand upside down on a serving platter and leave to cool in the pan for a few minutes.

Carefully unmould the cake. Dust generously with icing sugar and leave to cool immediately. Just before serving cut cake in thin slices and dust again with icing sugar if need be.

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