Whole Orange Cake

Whole orange cake, Kitchen to Table, Yamba

This quick and easy orange cake is perfect for morning or afternoon tea. It is a trusted recipe from the CWA and is soft and moist and well flavoured from the whole orange.⁠ Yes, you use the whole, raw orange … skin, flesh and all!

You will need a food processor (or a blender for this recipe).⁠

1 whole orange⁠, quartered
1 1/2 cups castor sugar⁠
3 eggs ⁠
1 1/4 cups oil (use delicately flavoured olive oil or macadamia oil)⁠
2 cups self-raising flour, sifted⁠

Method: ⁠

  1. Preheat oven to 180C (170C fan-forced); grease and line a loaf tin (approx 20cm x 10cm) or try a 20cm round cake pan.⁠
  2. Place the orange, sugar, eggs and oil in a food processor (or blender) and blend well. Add the flour and pulse until just combined. (If using a blender pour the orange mixture into a bowl and add the flour and mix until just combined).⁠
  3. Pour batter into the loaf pan and smooth the top. ⁠
  4. Bake for 45 minutes or until golden and cooked through. To check, insert a fine skewer into the centre of the cake, if it comes out clean it’s ready. If not, return to the oven for a further 5 minutes or until cooked through.⁠
  5. Transfer to a wire rack to cool.⁠
  6. Dust with icing sugar before serving. It would be lovely with a dollop of whipped cream or yoghurt.⁠

    Source: CWA Country Classics cookbook p. 426.⁠

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