Orange Tart

During winter we often buy plenty of oranges in order to stoke up on vitamin C and their revitalising flavour. To make this simple but fabulous cake you need only three oranges and a few other simple ingredients that will typically be in everyone’s store cupboard. It goes without saying, then, that this is the perfect cake to prepare on-the-go without even having to go shopping. It will, in just a few minutes, revive a tired winter afternoon, especially if you're bored of the usual apple pies or classic sponge cakes. It will give a boost of joy, energy and colour to your life, and at the same time satisfy your sweet tooth. To work, then: our orange cake.


  • plain flour 3 cups of Italian ‘00 flour
  • sunflower oil 1 cup of sunflour oil
  • sugar 2 cups of sugar
  • oranges 3 units the grated zest and the juice
  • yeast 15g of baking powder
  • eggs 3 units
60 minutes Total time
40 minutes Active time
Serves 8 persons
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Take an electric whisk, or food processor, and beat the eggs and sugar together well. Add the flour and baking powder and beat again. Add the oil, orange zest and orange juice. Beat once more, then pour the mixture into a greased and floured cake tin. Bake for 40 minutes at 180°C. Serve with a sprinkling of powdered sugar or with a garnish of orange slices.

In recipes in which you are asked to grate the orange peel or zest, always remember not to grate the white part, called the ‘pith’, which is not aromatic but rather bitter.
The word ‘orange’ derives ultimately from the Sanskrit word ‘naranga’ meaning orange tree, of Dravidian origin

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