July 18, 2025 • 7 mins
This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place.
Makes one loaf tin cake but doubles nicely if you wish to make a larger cake.
Ingredients
- 1 cup raw sugar
- Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler
- Flesh of one orange
- 1 egg
- ½ cup oil, I use grapeseed or olive oil
- ½ tsp salt
- ½ cup thick natural yoghurt
- 2 tbsp. lemon juice
- 1 ¼ cups plain flour
- 2 tsps. baking powder
Method
- Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper.
- In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth.
- In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed.
- Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake).
- Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end.
- Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin.
- Ice with vanilla and citrus zest frosting.
Nici’s note:
To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins.
LISTEN ABOVE
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks AB.
Speaker 2 (00:12):
And says Hijack Love Robin Wide has for that something
is happening here exhibition at the Christich Art Gallery. More
than once keep returning to the exhibition book, which is
absolutely gorgeous. We'll make sure the doco is on my
watch list. I know what you say about the exhibition
book because we've got it as well. And after they
o'clock on News Talks, he'd be if you just feel
like sitting on the couch this weekend, that's all good.
(00:34):
We don't judge on the show. And we've got three
fantastic shows to recommend in our screen time segment that's
where we share with you TV shows to watch or
stream from home. And there's this brand new show. It's
kind of a little docu series that follows a series
of New Zealand netball legends as they work to return
to the court. So the likes of Irene Van Dyke,
(00:56):
Casey Corpora, Adean Wilson heading back to the court for
a big game. So I'll tell you about that series
after ten o'clock this morning. Right now, though, our cook,
Nikki Wicks is here and not only is she a
fan of the kind of desserts that she brings us
so often and we've got one of those in a
couple of minutes, but you're a Fat Freddy's fan too.
Speaker 3 (01:14):
I really am. Jack. I loved your intro and I
was so so sorry toy the news because best band
like just so fantastic, so iconically New Zealand and Pacific
in sound. I love it and I have it's so
dear in my heart because once when I was on
a cycling trip through Vietnam and I had a walkman
(01:35):
disc on me. Oh yes, that is back.
Speaker 2 (01:37):
When we had Wow Yeah.
Speaker 3 (01:41):
And I can still in my brain I have got
such a clear image of chugging up this really really
big slope and it was a good few kilometers if
not more, and just up and zig zagging across the
Squide Valley in Vietnam to the sounds of Fat Freddy's
and that beat that you know that just keep me going.
(02:01):
It was like just my peddling was like, yes, do it.
I could do it.
Speaker 2 (02:05):
I'm a priest because I like I would like Fat
Footies to me is like relaxing music as opposed to
like get pumped up for a big you know what
I mean.
Speaker 3 (02:14):
Well, but bear in mind when you're chugging up a
hillier and granny gear.
Speaker 1 (02:17):
Okay, so it's kind of quite slow.
Speaker 3 (02:20):
It's just you keep ongoing. So yeah, it's always very
Rey fond of my memory.
Speaker 1 (02:25):
So there you go.
Speaker 2 (02:25):
Yeah, great, great, yeah, so good. All right, you've got
a fantastic sounding little recipe this morning to make the
most of some good citrus at the moment.
Speaker 3 (02:34):
Yes, honestly, this orange cake, it's super simple. And before
listeners get excited or think, oh it's that it's that
boiled orange cake, it's not the boiled orange cake because
an actual fact, I've never enjoyed the boiled orange cake
because it's two patheta me where you boil whole oranges
and use those for the cake. It's much simpler than that.
And it's but this one is really crammed full of
a very intense orange flavor. So I make it in
(02:57):
a loaf tin, so you could probably double the restiped
maker sizeable sort of round twenty three centimeter cake if
you like. But here is the rest for a nice
little loaf cake that we'll see you through the weekend.
Bang that oven on one hundred and eighty degrees celsius
and line a loaf tin with some some baking paper,
(03:17):
and then in a bowl of a food processor, I
just process a cup of raw sugar. I mean, if
you don't have raw sugar, just use ordinary sugar. But
I quite like the caramelly flavor that you get from
this from raw sugar. And you do that with some citrus,
and I use the rind of two oranges and one lemon,
but so I take it off with a potato peela jack.
(03:38):
So I want to avoid the white perth okay, and
I find that quite a bit bitter Flavorates want that
pure citrusy flavor in hare so and you process that
in your food process or with the sugar so that
you end up with a sort of damp, sandy kind
of texture. It's really lovely. It's a wonderful way to
fuse the sugar with the citrus flavors. And then well
then I take the pith off the orange off one
(04:00):
of the oranges with a serrated knife, and then I
chop that up and put that in the blender as well.
So I've got this love sugary citrusy mixed there. Transfer
that to a mixing bowl and then whisking an egg
into that, and then just keep whisking or beating it
till it's nice and thick and creamy, and then add
in half a cup of olive oil. I use grape
(04:21):
seed oil or caged my hands on some cheap olive oil,
I'll use that. And again using olive oil instead of
a instead of butter and a cake. It just really
makes the difference. It means the cake is fresh for days.
I'm avoiding saying the word moist, and it just it's
got this lovely testure which I absolutely doore look quite
(04:44):
different from a from a buttered cake. So yeah, So
add your oil in there, pinch of salt in there,
just for a bit of balance, and mix that until
it's combined. And then stir through some yogurt, about half
a cup of good, thick, natural yogurt that you've stirred
in two tablespoons of lemon juice into the air. Add
one or a quarter cups of plain flour, or you
(05:05):
can use raising flour. If you're using plain flour, add
in two teaspoons of baking powder, and I do about
a half a teaspoon of baking soda sometimes too. You've
got all the all the ingredients there that we're going
to give this cake or this loaf cake really great
rise because you've got baking powders, you've got the lemon juice,
the yogurt, and all of that sort of thing that's
(05:26):
going to react with those raising agents. Throw that into
your into your loaf tin and it's very It's a
nice thick batter. And then what you need to be
doing is just cooking that for about thirty five to
forty minutes. Loaf cakes, I don't know why, they just
take a long time to cook. So cook that off
for you know, sort of thirty five to forty five
(05:47):
minutes until a scua comes out nice and clean. Leave
it for a good ten minutes to cool in the tin.
You can't ic it if you like. You could also
put a syrup over it, but I just prefer it plain,
believe it or not. It's just so beautiful. And as
I ate two pieces for breakfast this morning with my
cup of tea and bed, look, it started off as
one right, yeah, yeah, I started at risk. You know
(06:10):
what I thought. I thought, you know, this would have
also been really good with some sultanas or raisins in it,
interesting so you could chut. Yeah, it just seemed like
it would be great with that as well. So if
you like that sort of thing, then feel free to
put on sort of half a cup of those as well.
You won't be sorry. But it's just the beautifless most
amazing citrusy flavors.
Speaker 2 (06:28):
Hey, I was thinking of you this week because we
picked up a little bit of a treat at our place,
just a couple. Everyone can ever retaste talarios tamillo is
that time of year. My wife just gotten from the supermarket,
believe it or not, the fancy supermarket. So great experience, yes,
great expense. So we've had to remortgage the house, et cetera.
(06:50):
But so there were only I was allowed to. Everyone
else had one. So that's so we got four the
whole household.
Speaker 3 (06:56):
And do you just you just have them straight, have
them straight.
Speaker 2 (06:59):
Yeah, there's just there's something about the I don't know,
the kind of tartness and the Yeah, it's gorgeous. The
color as well. Next week, I think the color.
Speaker 3 (07:10):
You know, there's also various different varieties too, which I do,
but you next, they're quite galvanized and people love them
or hate them, but what a treat to have in
the day household.
Speaker 2 (07:21):
A little bit I know, I know, I said, a.
Speaker 3 (07:23):
Little bit like a Robin White. Quite priceless.
Speaker 2 (07:25):
Really, yes, well, hey, thank you so much. Make sure
that beautiful sounding orange cake recipe is up at newstalk
dB dot co dot m Z
Speaker 1 (07:36):
For more from Saturday Morning with Jack Tame, Listen live
to news talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
You're listening to the Saturday Morning with Jack Team podcast
from News Talks AB.
Speaker 2 (00:12):
And says Hijack Love Robin Wide has for that something
is happening here exhibition at the Christich Art Gallery. More
than once keep returning to the exhibition book, which is
absolutely gorgeous. We'll make sure the doco is on my
watch list. I know what you say about the exhibition
book because we've got it as well. And after they
o'clock on News Talks, he'd be if you just feel
like sitting on the couch this weekend, that's all good.
(00:34):
We don't judge on the show. And we've got three
fantastic shows to recommend in our screen time segment that's
where we share with you TV shows to watch or
stream from home. And there's this brand new show. It's
kind of a little docu series that follows a series
of New Zealand netball legends as they work to return
to the court. So the likes of Irene Van Dyke,
(00:56):
Casey Corpora, Adean Wilson heading back to the court for
a big game. So I'll tell you about that series
after ten o'clock this morning. Right now, though, our cook,
Nikki Wicks is here and not only is she a
fan of the kind of desserts that she brings us
so often and we've got one of those in a
couple of minutes, but you're a Fat Freddy's fan too.
Speaker 3 (01:14):
I really am. Jack. I loved your intro and I
was so so sorry toy the news because best band
like just so fantastic, so iconically New Zealand and Pacific
in sound. I love it and I have it's so
dear in my heart because once when I was on
a cycling trip through Vietnam and I had a walkman
(01:35):
disc on me. Oh yes, that is back.
Speaker 2 (01:37):
When we had Wow Yeah.
Speaker 3 (01:41):
And I can still in my brain I have got
such a clear image of chugging up this really really
big slope and it was a good few kilometers if
not more, and just up and zig zagging across the
Squide Valley in Vietnam to the sounds of Fat Freddy's
and that beat that you know that just keep me going.
(02:01):
It was like just my peddling was like, yes, do it.
I could do it.
Speaker 2 (02:05):
I'm a priest because I like I would like Fat
Footies to me is like relaxing music as opposed to
like get pumped up for a big you know what
I mean.
Speaker 3 (02:14):
Well, but bear in mind when you're chugging up a
hillier and granny gear.
Speaker 1 (02:17):
Okay, so it's kind of quite slow.
Speaker 3 (02:20):
It's just you keep ongoing. So yeah, it's always very
Rey fond of my memory.
Speaker 1 (02:25):
So there you go.
Speaker 2 (02:25):
Yeah, great, great, yeah, so good. All right, you've got
a fantastic sounding little recipe this morning to make the
most of some good citrus at the moment.
Speaker 3 (02:34):
Yes, honestly, this orange cake, it's super simple. And before
listeners get excited or think, oh it's that it's that
boiled orange cake, it's not the boiled orange cake because
an actual fact, I've never enjoyed the boiled orange cake
because it's two patheta me where you boil whole oranges
and use those for the cake. It's much simpler than that.
And it's but this one is really crammed full of
a very intense orange flavor. So I make it in
(02:57):
a loaf tin, so you could probably double the restiped
maker sizeable sort of round twenty three centimeter cake if
you like. But here is the rest for a nice
little loaf cake that we'll see you through the weekend.
Bang that oven on one hundred and eighty degrees celsius
and line a loaf tin with some some baking paper,
(03:17):
and then in a bowl of a food processor, I
just process a cup of raw sugar. I mean, if
you don't have raw sugar, just use ordinary sugar. But
I quite like the caramelly flavor that you get from
this from raw sugar. And you do that with some citrus,
and I use the rind of two oranges and one lemon,
but so I take it off with a potato peela jack.
(03:38):
So I want to avoid the white perth okay, and
I find that quite a bit bitter Flavorates want that
pure citrusy flavor in hare so and you process that
in your food process or with the sugar so that
you end up with a sort of damp, sandy kind
of texture. It's really lovely. It's a wonderful way to
fuse the sugar with the citrus flavors. And then well
then I take the pith off the orange off one
(04:00):
of the oranges with a serrated knife, and then I
chop that up and put that in the blender as well.
So I've got this love sugary citrusy mixed there. Transfer
that to a mixing bowl and then whisking an egg
into that, and then just keep whisking or beating it
till it's nice and thick and creamy, and then add
in half a cup of olive oil. I use grape
(04:21):
seed oil or caged my hands on some cheap olive oil,
I'll use that. And again using olive oil instead of
a instead of butter and a cake. It just really
makes the difference. It means the cake is fresh for days.
I'm avoiding saying the word moist, and it just it's
got this lovely testure which I absolutely doore look quite
(04:44):
different from a from a buttered cake. So yeah, So
add your oil in there, pinch of salt in there,
just for a bit of balance, and mix that until
it's combined. And then stir through some yogurt, about half
a cup of good, thick, natural yogurt that you've stirred
in two tablespoons of lemon juice into the air. Add
one or a quarter cups of plain flour, or you
(05:05):
can use raising flour. If you're using plain flour, add
in two teaspoons of baking powder, and I do about
a half a teaspoon of baking soda sometimes too. You've
got all the all the ingredients there that we're going
to give this cake or this loaf cake really great
rise because you've got baking powders, you've got the lemon juice,
the yogurt, and all of that sort of thing that's
(05:26):
going to react with those raising agents. Throw that into
your into your loaf tin and it's very It's a
nice thick batter. And then what you need to be
doing is just cooking that for about thirty five to
forty minutes. Loaf cakes, I don't know why, they just
take a long time to cook. So cook that off
for you know, sort of thirty five to forty five
(05:47):
minutes until a scua comes out nice and clean. Leave
it for a good ten minutes to cool in the tin.
You can't ic it if you like. You could also
put a syrup over it, but I just prefer it plain,
believe it or not. It's just so beautiful. And as
I ate two pieces for breakfast this morning with my
cup of tea and bed, look, it started off as
one right, yeah, yeah, I started at risk. You know
(06:10):
what I thought. I thought, you know, this would have
also been really good with some sultanas or raisins in it,
interesting so you could chut. Yeah, it just seemed like
it would be great with that as well. So if
you like that sort of thing, then feel free to
put on sort of half a cup of those as well.
You won't be sorry. But it's just the beautifless most
amazing citrusy flavors.
Speaker 2 (06:28):
Hey, I was thinking of you this week because we
picked up a little bit of a treat at our place,
just a couple. Everyone can ever retaste talarios tamillo is
that time of year. My wife just gotten from the supermarket,
believe it or not, the fancy supermarket. So great experience, yes,
great expense. So we've had to remortgage the house, et cetera.
(06:50):
But so there were only I was allowed to. Everyone
else had one. So that's so we got four the
whole household.
Speaker 3 (06:56):
And do you just you just have them straight, have
them straight.
Speaker 2 (06:59):
Yeah, there's just there's something about the I don't know,
the kind of tartness and the Yeah, it's gorgeous. The
color as well. Next week, I think the color.
Speaker 3 (07:10):
You know, there's also various different varieties too, which I do,
but you next, they're quite galvanized and people love them
or hate them, but what a treat to have in
the day household.
Speaker 2 (07:21):
A little bit I know, I know, I said, a.
Speaker 3 (07:23):
Little bit like a Robin White. Quite priceless.
Speaker 2 (07:25):
Really, yes, well, hey, thank you so much. Make sure
that beautiful sounding orange cake recipe is up at newstalk
dB dot co dot m Z
Speaker 1 (07:36):
For more from Saturday Morning with Jack Tame, Listen live
to news talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio.
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.