Breakfast Brunch Cake Citrus Coffee Cake Dessert

Minneola Orange Cake

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Minneola Orange Cake ~ a buttery breakfast cake bursting with fresh citrus flavor. 

The minneola is a cross between a grapefruit and a mandarin orange, you’ll know it by its distinctive nub at one end.  They’re sometimes called tangelos, or Honeybells and they’re known for being very juicy.  They have a pretty color that’s a little more reddish than the classic orange.  Minneolas were on sale at my grocery store, and even though I’m excited about spring (5 more days!) I hate to see citrus season go.  Use any variety you want for this yummy cake.

This buttery cake has good citrus flavor.  It’s not as dense as a pound cake, and I think it would make a great layer cake or cupcakes with a proper citrus frosting.  The batter was easy to put together and had a beautiful silky texture.  It’s a keeper.

This recipe is written in weight measures, so I weighed them out and then I used cups to remeasure the amounts, so they’re pretty accurate.  My conversions are in red.  The ml measurements should also be on one side of your liquid measuring cups.

Minneola Cake         ~~~adapted from Rick Stein’s Mediterranean Escape via Almost Bourdain

250 g (2 sticks plus 3 Tbsp) lightly salted butter, at room temperature, plus extra for greasing
250 g (1 1/2 cups) caster sugar
4 medium eggs
1 1/2 tsp finely grated zest (I zested the whole Minneola)
250 g (2 cups, but slightly under fill the second cup) self raising flour
85 ml (1/3 cup) freshly squeezed Minneola juice
1/2 tsp orange extract, optional
For the icing:
125 g (about 1 cup, but I used extra to be sure I had lots of icing) icing sugar

5 tsp ( I used a bit more) freshly squeezed Minneola juice

  • Preheat the oven to 170C. (350) Grease and line a 22-cm clip-sided round cake (I used a 9″ cheesecake pan with a removable bottom and just greased it) with non-stick baking paper.
  • Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
  • Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
  • Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
  • For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

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  • Reply
    March 18, 2012 at 3:32 am

    Mmm, what a beaut! I’m hard pressed to find anything I love more than a crumby citrus cake.

  • Reply
    March 17, 2012 at 4:59 pm

    what a most moist cake! i’ve definitely eaten tangelos before, but i’ve never known the term minneola–there’s my factoid for the day!

  • Reply
    March 17, 2012 at 4:08 pm

    I agree, I wish it were citrus season all year! Your cake looks wonderfully moist and ready to be eaten at once 🙂

  • Reply
    March 17, 2012 at 3:53 pm

    I never knew Minneola were a grapefruit orange cross, how exciting. Your cake looks absolutely perfect – light and moist AND delicious.

    In answer to your scone question. Yes, we could detect a white chocolate flavour and also a vanilla one as I used G&B chocolate that has loads of vanilla in it.

  • Reply
    March 16, 2012 at 8:58 pm

    What a lovely cake. It really sounds delicious and would be a perfect way to end a meal. I hope you have a great day. Blessings…Mary

  • Reply
    March 16, 2012 at 9:40 am

    Thats a pretty looking cake. I am sure the flavour combo would be awesome.Could I have a slice 🙂

  • Reply
    March 15, 2012 at 9:58 pm

    it looks so pretty and refreshing, just perfect for spring

  • Reply
    March 16, 2012 at 12:06 am

    I love citrus desserts and cakes and this one looks amazing!

  • Reply
    March 15, 2012 at 9:40 pm

    This is beauuuuutiful. That shot of the orange made me sad that the citrus season is almost done. Although, I was giddy to see beautiful strawberries in the store again today. It’s always a trade-off, right?

  • Reply
    March 15, 2012 at 8:21 pm

    I love citrus in cakes, desserts, anything! This one looks moist and absolutely wonderful. And I’m always drawn to cakes with icing that runs so prettily down the side like this, too =)

  • Reply
    March 15, 2012 at 7:29 pm

    Oh, yummy!

  • Reply
    Jacquelyn Grandy
    March 15, 2012 at 4:38 pm

    Hi Sue! This orange cake looks so moist and fluffy. You did an amazing job on the glaze as well. I love how it’s all thick on top and the running over the edges. I just want to reach into my computer and grab a slice! You really do make the best baked goods.

    What exactly is caster sugar? I will google it and check it out.


  • Reply
    Cathy at Wives with Knives
    March 15, 2012 at 2:56 pm

    What a perfect way to enjoy citrus before the season passes. This is my favorite kind of dessert, lots of flavor and not too sweet.

  • Reply
    Tricia @ saving room for dessert
    March 15, 2012 at 2:46 pm

    So pretty! I love citrus flavors especially in cake. Yummy