Margie Agostini’s Moist & Zesty Orange Cake Recipe

From Ange:
This month on the Liverpool Plains, the paddocks have just been sown with fresh wheat, chickpeas and canola – I’ll share some pics when we have more growth next month.

At home, our orange tree is loaded, and after a few frosts the fruit is wonderfully sweet. Perfect timing to share one of my all-time favourite recipes – a simple Sicilian Orange Cake. I first spotted this in the Sydney Morning Herald back in 2007 from Margie at Café Agostini’s in Woollahra, where I used to go to her gorgeous café. It's rich yet light, and it’s still a crowd-pleaser today.

Make sure you scroll to the bottom to get the details – and if you bake it, I’d love to see!

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Looking for a show-stopping cake that’s simple to make and packed with citrus flavour? Look no further than Margie Agostini’s Orange Cake – a much-loved recipe that delivers moist, buttery texture with a tangy orange punch. Perfect for morning teas, celebrations, or just because you deserve a slice of something amazing.

Ingredients
 

Method

• Cream butter and sugar until light and fluffy.

• Add eggs one at a time, mixing well after each addition.

• Fold in flour, then slowly add the orange juice until the batter is well combined.

• Pour into a 30 cm lined cake tin.

• Bake at 170°C for 1 hour (or until a skewer inserted comes out clean).

• Let the cake cool on a rack.

• Mix icing sugar with orange or lemon juice, and spread over the cooled cake.

• Finish with zested orange or coconut shards, if desired.

Why This Cake Stands Out

• Bursting with fresh orange flavour

• Soft, rich, and satisfying texture

• Easy-to-make with pantry staples

• A guaranteed crowd-pleaser

• This recipe makes 12 generous slices – or fewer if you're tempted to go back for seconds!

We'd Love to Hear From You!
Tried this recipe? Tag us in your baking photos or share your twist in the comments below. Whether you're a home baker or just love orange cake, this one’s sure to become a go-to