• 4 eggs

  • 250g of caster sugar

  • 250g of self raising flour

  • 150g of sour cream

  • 4 oranges juiced and zested

  • Icing

  • 1 orange sliced thin

  • 100g icing sugar

  • 5g butter

  • Splash Cointreau


  • 1.

    In a blender, cream together the eggs and sugar until they become light and fluffy.

  • 2.

    Sift the flour into egg mix and fold in gently.

  • 3.

    Pour in orange juice, zest and sour cream and mix until combined, pour this mix into cake tin and bake in a pre-heated oven at 190C for about 45 minutes.

  • Icing:

  • 1.

    Melt the butter in a small pan then add the orange slices and cointreau then bring to a boil.

  • 2.

    As the mix cools take out the orange slices (set aside). Mix through the icing sugar with the orange liquid until a paste forms.

  • 3.

    Drizzle the icing over the orange loaf and place orange slices to garnish the top.


For more information and recipes from this series, click on the following link

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 2 ratings
Please login to comment
Posted by Melissa324Report
This was absolutely delicious, very light and fluffy. I used midori instead of cointreau which we really enjoyed. I would prefer a ml measurement for the orange juice though as oranges are different sizes.
Posted by GreeneyesReport
What a disaster of a cake! I followed the recipe to a T, and it was so watery. There must be a miss print or something, as there was no way this cake was setting even though I cooked it longer. It was so gluggy inside, like a set egg pudding. What a total waste of oranges and eggs. :(