Orange Cake

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Tasty n delicious...very moist,,,I had to bring the temp down to avoid it from burning,,all in all it was great with a cup of tea..wow

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Delicious, moist cake!! I changed up the syrup recipe a bit by adding a touch of lemon essence and some dark rum. The temperature is much to high to cook the cake, I ended up dropping it down to 365 and it finished in about 45 minutes being a bit burnt on the outside (also I used a dark non-stick pan so maybe i should have dropped the temperature even more. Its not in your face orangey but I thought the flavour and consistency was on point. Many of the other reviews say to use vegetable oil but I think all it needs is a light or extra light olive oil and it comes out perfectly fine.

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i love this! it was delicious! but to fix the burning problem everyones having, i set the oven on convection bake at 375 degrees and covered the cake with tin foil and set the timer for 45mins. it came out beautifully thanks to that, and fully baked ^.^ also i recommend using vegetable oil instead of olive oil. i also added a little splash of vanilla extract into the cake batter and it gave it a little extra sweetness. i highly sugesst you try this things, i hope i helped :

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It doesn't get easier than this!! Great recipe to do with children. Great taste. I was extremely please with the small size so there's no leftovers for days. I used the white whole wheat flour like another poster suggested. Next time I will only cook for 40-45 min. It was a little too brown.

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its tasty but i think i am going to try vegetable oil next time to see the difference

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the cake came out beautifal for my sisters BDay with whipping cream to decorate it!

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I made this cake for my brother's b'day, Mar 8, 2010 and everyone loved it.
I love this recipe because the entire mix is whipped and no creaming is involved. Also healthy olive oil is better than butter for you. I used white whole wheat flour which makes baked goods taste so much more flavorful.

I baked mine in a toaster oven and reduced the heat to 375F. The cake browned within 15 minutes and so I covered it with foil. Next time I will tent it completely before putting it in the oven and reduce the heat to 350F, using the convection feature. plus rotate it half-way because it burned at the back.

A lot of air is incorporated from whipping and the 8x8 square cake pan is too small. I transferred some of the mix to a Grab-It bowl to bake separately. A slightly larger pan would have worked better.

This cake keeps well and tastes better the next day. Will definitely make this again with the adjustments.

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I should have read the comments. didnt like putting olive oil in a cake. Also took cake out before the suggested time.

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This cake took a long time to make and it looked beautiful but when I went to cut into it the glaze was harder than a rock. It was unedible at that point.

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I loved this cake - it's now my favorite cake recipe.

I had my doubts about the time and temp directions, but it was my first time with this recipe, so I did bake it per directions for about 40 minutes, then realized it was getting way too brown, even though the inside was still a bit liquid. I turned it down to 350 at that point and finished the time out. Yes, it did come out a bit burnt, so after it cooled, I performed a little cosmetic surgery and no one was the wiser - they all loved it.

Here are my thoughts on this recipe's time and temp issues...
This cake DOES need a higher heat to start, because it needs a good sturdy brown and crusty outside. That gives it a certain "rustic" character that is unique. Baking it at 350 for a shorter time would make it a "typical" cake that might not stand up well to the lashings of syrup that are poured over it at the end. IMHO :.

Next time I will start it at 400 for about 30 minutes, then turn it down to 350 and finish it out at that temp and see how it goes.

I love the syrup - even if it is a bit of fuss it is SO worth it. Instead of fussing with the orange "supremes" and zest, I just sprinkled it with sliced almonds and then applied the second coat of syrup. Wow, almonds and olive oil - who knew cake was GOOD for you? ;