Just a lovely, simple sticky orange traybake recipe – the perfect tea time treat. You’ll love the citrus orange flavour. Soft and fluffy orange traybake with a tender crumb, it is so beautifully melt-in-the-mouth moist. This is a simple cake that you can whip up at short notice.
Sticky Orange Traybake Recipe
This Orange Cake is one of my emergency quick and easy cake recipes, something I can get in the oven super quickly when I’m short on time.
The “secret ingredient” in this is ground almonds. Ground almonds always make cakes super moist.
Ingredients in Sticky Orange traybake
Detailed measurements and instructions can be found below but here are the basic ingredients:
- Flour – Self raising flour or plain flour will work. If using plain flour, you will need to increase the quantity of baking powder. I usually go for 1 tsp baking powder per 110g plain flour. In this recipe around 3/4 tsp will work.
- Ground Almonds – For a moist sponge.
- Leavening agents – Baking powder.
- Citrus – Orange zest and juice adds a citrus zing. Crystallised Orange pieces are used on top of the cake.
- Oil– A mild flavoured oil is best here.
- Sugar – Just plain old caster sugar works.
- Salt – A pinch of salt in cakes is always a good idea.
- Eggs – We’re using 4 eggs today, quite a bit I know.
- Flaked Almonds – For a little bite.
How To Make this Orange Cake
Prepare the oven: Preheat oven to 180 C/GM 4. Grease and line a baking tin.
Combine the dry ingredients: In a medium bowl, combine together the flour, grounds almonds, salt, baking powder, sugar and zest.
Whisk in the oil, juice and eggs: Mix well until no lumps remain.
Bake the cake: Pour the batter into the prepared tin and top with flaked almonds and crystallised oranges. Bake 30 minutes.
Finish the cake: Let the cake cool in the tin before slicing and serving.
Prepare the fruit
If you’re not using organic lemons or oranges, I recommend washing them in warm water. Warm water melts the wax layer that protects the fruit and dissolves any chemicals with which it has been sprinkled.
Tips for making the best Orange Cake
- I’ve found that they key to ensuring this cake stays nice and moist is really giving it some time to cool down on your counter. Allow it to sit for as long as you can wait!
- If you can wait long enough I find that this cake is even better the next day.
Can I Make This Recipe Ahead?
Yes you can! If you’d like to make this just a few days in advance, store the cake on the counter for up to 3 days, just be sure to cover it to prevent it from drying out.
Can this cake be frozen?
If you need to make well ahead and store in the freezer, allow to cool completely first. Then wrap the cake tightly in a double layer of cling film, then foil before placing in a large ziploc bag, be sure to press out as much of the air in the bag as possible before sealing. This method will keep your cake fresh for up to 2 months. To thaw you’ll want to keep it wrapped in foil as it thaws on your counter for up to 3 hours. You can also thaw in the fridge for 8 hours.
Craving more citrus? Try these delicious recipes:
I used a combination of recipes to research this traybake – One from Nancy Birtwhistle, One from Ottolenghi and One from Filippo Berio.
**If you make this recipe, do leave a comment and/or give this recipe a rating! I love to hear from you guys and it helps me to understand what you enjoy and provide the best content for you!**
Sticky orange traybake
Just a lovely, simple Sticky orange traybake recipe – the perfect tea time treat. You’ll love the citrus orange flavour. Soft and fluffy orange traybake with a tender crumb, it is so beautifully melt-in-the-mouth moist. This is a simple cake that you can whip up at short notice.
Ingredients
- 75 g Self Raising Flour
- 150 g Ground Almonds
- Pinch Salt
- 200 g Caster Sugar
- 2 Oranges (Zest of both and juice of 1/2)
- 1/2 tsp Baking Powder
- 200 ml Oil A mild flavoured oil
- 4 large Eggs
- 1 tbsp Flaked Almonds
- 10 Crystalised Orange slices
Syrup (Optional)
- 70 ml Orange Juice Around 2 Oranges
- 3 tbsp Caster Sugar
Instructions
-
Preheat the oven to 180°C/Gas Mark 4. Grease and line a tray with greaseproof paper.
-
Stir together the flour, baking powder, sugar, salt, ground almonds and orange zest.
-
Make a well in the middle and add the oil, orange juice and eggs. Mix well until smooth. Pour into the tray and top with the almonds and crystalised orange pieces. Bake in the oven for 30 minutes, until a skewer comes out clean.
Recipe Notes
To make the Orange Slices yourself - Cut 1 orange into 1/4-inch slices. Put the slices in a pot, and add enough water to cover them well, and bring to a simmer. Blanche the slices for ten minutes, then drain well.
I’ve found that they key to ensuring this cake stays nice and moist is really giving it some time to cool down on your counter. Allow it to sit for as long as you can wait!
If you’d like to make this just a few days in advance, store the cake on the counter for up to 3 days.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is so good! Absolutely love it! Will definitely make it again.
Fab! Glad you enjoyed it. 🙂
I love any kind of orange dessert and this looks delicious.
Thank you Danii. 🙂
Love this recipe! It was so easy and tasty! Will definitely be making again and again!
Great to hear. Thank you!
The closeup shots made me crave anything orange so much. Delicious, great looking and just what I would enjoy this week!
Thank you. Hope you love it.
I may have to hide a piece of this cake to get a chance to try it the next day because I’m pretty sure it’ll get eaten immediately. Looks fantastic!
Ha! It really does disappear rather quickly. I hide my slice!
Hi. What size baking tin is best?
Hi
I use a 26 x 19 cm one. Something like this 🙂