Singaporean-Malaysian🍰 Sweets & drinks

Classic Orange Butter Cake

Name: Classic Orange Butter Cake
Total time: 1 h 45 min
Cuisine: Singaporean-Malaysian
Ingredients: 285 g plain flour; 2 tsp baking powder; 227 g Anchor salted butter; 227 g caster sugar; 3 eggs (Grade A or B); 2 tbsp orange zest (Navel or Sunkist oranges); 135 ml fresh orange juice; 2 tbsp plain yogurt; 70 ml fresh orange juice (strained, for syrup); 2 tbsp caster sugar (for syrup)

⏱ 105 min

A classic butter cake infused with fresh orange juice and zest, resulting in a moist and tender crumb. Topped with a fresh orange syrup that adds moisture and flavour. Made with premium salted Anchor butter that provides a rich, creamy taste without overpowering the citrus. Light, fluffy texture that's perfect with afternoon tea or coffee.

Adapted from a video by Che Nom

ANTI GAGAL! Resipi Kek Oren Klasik Yang Moist & Gebu Sempurna | Che Nom

Watch on YouTube

Ingredients

plain flour285 g
baking powder2 tsp
Anchor salted butter227 g
caster sugar227 g
eggs (Grade A or B)3
orange zest (Navel or Sunkist oranges)2 tbsp
fresh orange juice135 ml
plain yogurt2 tbsp
fresh orange juice (strained, for syrup)70 ml
caster sugar (for syrup)

Steps

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1
Prepare an 8x8 inch removable-bottom baking pan by lightly greasing the inside with butter, then line it with two sheets of baking paper.
2
Sift the plain flour and baking powder together twice to remove lumps and ensure the cake rises evenly and becomes lighter.
3
Using 2 Navel or Sunkist oranges, finely zest the skin with a microplane grater, being careful not to include the white pith to avoid bitterness. Juice the oranges and set aside 135ml for the batter and 70ml (strained) for the syrup.
4
In a small saucepan, combine 70ml of strained orange juice and 2 tablespoons of caster sugar, heat until the sugar dissolves to make the orange syrup.
5
Cut the butter into small cubes and soften at room temperature. In a mixing bowl, combine the soft butter and 227g caster sugar, beating with an electric mixer on medium-high speed for 5-7 minutes until the mixture is pale, fluffy, and creamy, incorporating plenty of air.
6
Add eggs one at a time, beating well after each addition to fully incorporate before adding the next egg.
7
Fold in the orange zest and mix until evenly combined.
8
Add 2 tablespoons of plain yogurt (or full cream milk) and beat gently until combined. Yogurt is the secret ingredient for keeping the cake moist.
9
Alternately add the dry ingredients and orange juice to the wet mixture: first add half the flour mixture and mix, then add all the orange juice and mix, finally add the remaining flour mixture. Use low speed or fold by hand with a spatula until just combined with no visible flour specks, being careful not to overmix or the cake will be tough.
10
Pour the batter into the prepared pan and smooth the surface with a spatula. Gently tap the pan 2-3 times to release any large air bubbles.
11
Preheat the oven to 170°C (top and bottom heat). Bake the cake for 45-55 minutes. After 45 minutes, test with a toothpick inserted in the center—if it comes out clean, the cake is done; if still wet, bake another 5-15 minutes.
12
Let the cake cool in the pan for 10-15 minutes. While still warm, prick the entire surface evenly with a toothpick, then slowly pour the orange syrup over the cake and allow it to be fully absorbed.
13
Rest the cake in the pan for 15 minutes, then remove from the pan and let cool completely before slicing. Do not cut while hot or the cake will fall apart.

Classic Orange Butter Cake

Ingredients

Steps

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