This cake is the one my mother is preparing like a chef! It is really simple but excellent. You cannot fail it. Good luck and degustez avec bon! (The cake will look dark orange so if you use black decoration on it, it is a perfect Halloween dessert).

Recipe Summary

prep:
1 hr 15 mins
cook:
30 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan.

  • Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

Nutrition Facts

213 calories; protein 3.5g 7% DV; carbohydrates 32.8g 11% DV; fat 8g 12% DV; cholesterol 31.6mg 11% DV; sodium 59.8mg 2% DV. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/21/2007
Great cake. A smaller pan works best. For a different cake try Meyer's Lemons with this instead of oranges. Delicious. Like others whipping cream makes a great serve along. After whipping add just a tad orange zest to the the cream. Read More
(7)

Most helpful critical review

Rating: 3 stars
11/01/2005
This recipe is good try it but IT MAKES A 9"x9" CAKE NOT a 9"x13" one. At least I can't imagine how so little batter could have made the larger cake. Beyond that though this was great - moist very orangey a nice colour. After the juice soaked in (15 mins or so) I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween. Read More
(10)
30 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
10/31/2005
This recipe is good try it but IT MAKES A 9"x9" CAKE NOT a 9"x13" one. At least I can't imagine how so little batter could have made the larger cake. Beyond that though this was great - moist very orangey a nice colour. After the juice soaked in (15 mins or so) I topped the cake with store-bought chocolate icing. That was a good choice - the combination tasted like those chocolate oranges you get at Christmas. I made it for Halloween. Read More
(10)
Rating: 4 stars
04/21/2007
Great cake. A smaller pan works best. For a different cake try Meyer's Lemons with this instead of oranges. Delicious. Like others whipping cream makes a great serve along. After whipping add just a tad orange zest to the the cream. Read More
(7)
Rating: 5 stars
12/30/2008
Thanks to the other reviews I used an 8 inch square pan. It baked for the same time specified in the recipe 30 minutes and turned out perfect and delicious. I made it twice in one day! I had large home grown oranges which produced a lot of juice so I poured the juice from one right into the batter. I whisked a small amount of powdered sugar into the remaining orange juice before poking holes in the cake and spooning the juice over. Spoon a little at a time and you can tell when the cake is saturated. No mushiness at all. It tasted the best while still slightly warm but was fine the next day too. Read More
(4)
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Rating: 4 stars
01/14/2005
This cake really is easy. I was doubtful about all that juice sitting on top of the cake but the cake is dense and it does not get too mushy with the juice. I served this with whipped cream and little clementine sections on top. It probably would also work with canned mandarin oranges. The juiciness of the oranges on top and the moisture of the whipped cream together with the flavorfulness of the cake made this a very good dessert. Read More
(4)
Rating: 5 stars
02/28/2011
Very good. I used blueberry yogurt and lemon zest and juice. Read More
(4)
Rating: 3 stars
02/23/2008
Good flavor but the juice didn't soak all the way into the cake so the bottom was soggy. I used a 9x9 square pan and it took about 40 minutes. Read More
(3)
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Rating: 5 stars
09/02/2006
Very light healthy and delicious. Will definitely do again and again. two thumbs up! Read More
(3)
Rating: 5 stars
03/24/2009
Moist and flavorful gourmet-type cake that is easy to make. It became a fast favorite in my household Read More
(3)
Rating: 5 stars
12/12/2008
Very Moist. Great cake that is very fast and easy to make. Read More
(3)
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