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Whole orange cake, Kitchen to Table, Yamba

Whole Orange Cake

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!
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Equipment

  • Food Processor OR Blender

Ingredients
  

  • 1 whole orange quartered
  • 1 ½ cups castor sugar
  • 3 eggs
  • 1 ¼ cups oil use delicately flavoured olive oil or macadamia oil
  • 2 cups self-raising flour sifted

Instructions
 

  • Preheat oven to 180C (170C fan-forced); grease and line a loaf tin (approx 20cm x 10cm) or try a 20cm round cake pan.⁠ 
  • 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).⁠ 
  • Pour batter into the loaf pan and smooth the top. ⁠
  • 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.⁠ 
  • Transfer to a wire rack to cool.⁠ 
  • Dust with icing sugar before serving. It would be lovely with a dollop of whipped cream or yoghurt.⁠

Notes

Source: CWA Country Classics cookbook p. 426.⁠