Orange-rum loaf cake

R attempted to make marmalade the other day (unfortunately it didn’t set, but that’s another story!)

With some leftover oranges I thought I’d have a go at an orangey cake, which I loosely based on the orange-run tea cake  from  Vegan with a vengeance*

As the batteries were dead in our scales at the time, I had to do it based on volume measurements!

Cake Ingredients:


100ml light oil- sunflower, vegetable, canola

110ml soya milk (other non dairy milks do work but the texture is stronger and springier with soy)

100ml orange juice


2 cups self raising flour

1 tablespoon maize/corn meal

1 tablespoon semolina

1 cup caster sugar

1 teaspoon baking powder

Grated rind of 2 oranges

pinch of salt

Syrup Ingredients:

100ml  orange juice

2 tablespoons rum

2 tablespoons caster sugar

Flaked almonds for decorating.

Whisk wet cake ingredients together, combine dry ingredients and mix together.

Fill prepared cake tin (I used a loaf tin- about 9” by 4”)

Bake in oven at 180’C for about 30 minutes until golden brown. Allow to cool.

To prepare syrup, put  ingredients in a saucepan and bring to the boil. Simmer for a few minutes then turn off the heat and allow to cool.

Pour the syrup over the cake while still in the tin, and sprinkle the almonds on top.

*Vegan with a vengeance is a brilliant cookbook and I highly recommend it. Available from amazon here:

It includes some great easy and quick recipes including the tastiest “fronch” toast.

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