11 March, 2017

Whole Orange cake

I made Whole Orange Cake last weekend. Love this cake! 

The boys have, over the week, given their whole and honest appraisal of the cake. They're not so totally enthusiastic. Their main beef being that the skin of the orange is included in the cake (despite the fact that they eat orange skin in a fruit cake with no problem).

It's super quick and easy, so I thought I'd share it here.

1 medium orange (about 240g)
200g butter, melted
3 eggs, beaten lightly
1 cup (220g) white sugar
1 ½ cups (225g) self-raising flour (or same amount of plain flour plus 1 ½ teaspoon of baking powder)

2 teaspoons orange juice
2 teaspoons lemon juice
1 cup (160g) icing sugar
Optional: 2 teaspoons orange rind and 2 teaspoons lemon ride

1. Grease a 20cm cake pan, line base with baking paper.
2. Wash and dry orange, cut into quarters, remove any seeds. Process in food processor until it becomes pulpy.
3. Transfer orange to a medium bowl, stir in butter, eggs, sugar, and sifted flour until smooth.
4. Pour mixture into prepared pan. 
5. Bake in a moderate oven (180C/160C fan-forced) for about 50 minutes or until cooked. 
6. Stand for 10 minutes before turning onto a wire rack.
7. Icing: sift icing sugar into a bowl, stir in juices. If it needs a bit more liquid, add a small amount of hot water (1 teaspoon). Stir in rind, if you're using it.
8. Spread citrus icing over cake.


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