This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Martha Stewart Living, December 2006


Read the full recipe after the video.

Recipe Summary

10 mins
35 mins
Makes one 8-inch round cake


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.

  • Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.


Reviews (5)

103 Ratings
  • 5 star values: 25
  • 4 star values: 41
  • 3 star values: 18
  • 2 star values: 15
  • 1 star values: 4
Rating: Unrated
I just wish Martha would provide nutritional information with her recipes.
Rating: Unrated
This was heavy and bland.. needs more 'zing' to it if it's going to have 'orange' in the name! I don't recommend this recipe.
Rating: Unrated
Lil help needed pls. I own an OTG - Morphy 28 ltrs. A newbee to baking - Can I pre-heat the otg at 350F for 10 mins? - At what temperature do I bake the cake for 25 minutes (as mentioned)?
Rating: Unrated
I love this cake! It has a wonderful orange flavor and the zest adds such nice texture and color. It is very moist, spongy and flavorful. It really only takes 10 minutes of prep time, and it bakes beautifully- even in bundt or mini bundt pans. It makes a delicious and impressive dessert. Great for sharing with friends.
Rating: Unrated
I liked this cake. It has a good texture--spongy--easy to make and tastes good! Our kids liked it too. You can always serve it with ice cream or drizzle a chocolate glaze over it, so it is versatile. We have been invited to dinner tonight and this is what I am taking for dessert.