Whole orange cake

25 June 2010
I love orange cake and am always on the lookout for a new recipe that improves on my current one.  This is it.  I made this cake last week after thinking about the recipe for about a month.  Yes, I know, over thinking, but I was trying to work out why this recipe would work and if it did, would it be bitter.  It isn't.  Orange cake is a great standby if you have an orange tree in the backyard but even  if you buy citrus, try this cake, it's a real delight.  You will need a food processor to make it.  I found the recipe here.

On the first day we had this cake hot from the oven with our morning tea.  Mmmmmm. The following day I iced the cake with lemon icing and sprinkled it with walnuts.  I think we should call the iced cake - with oranges and lemons - St Clement's Cake


INGREDIENTS
1 whole orange
3 eggs
180 g melted butter (6.3 oz)
1 cup white sugar
1½ cups self raising flour OR 1½ plain  (all purpose) flour with 1½ teaspoons baking powder sifted in

METHOD
Preheat your oven to 180C/350F.
Grease your cake tin - I used a bar tin
Wash the orange thoroughly - this is particularly important if the orange is not organic or from your backyard

Cut the orange into quarters, put the whole washed orange into the food processor and process it until it's completely broken down and no large pieces remain.  Add the rest of the ingredients and process again until everything is mixed together, about 30 seconds.
Scrape the batter into the cake tin and cook for around 40 minutes.


This will give you a deliciously moist cake with a full orange flavour.  And the best is there is no zesting, juicing, peeling or cutting.  Simple!

Thank you for your visits and for the love and support showered upon me during this very tough week.  I hope you have a beautiful weekend.