Hello Readers, my name is Wendy. I am a happily married mother of two teenage daughters. Together with my husband we are living an abundant life through growing some of our own vegetables and fruit, cooking and baking everything from scratch and being mindful of what we use and buy.
God has blessed us abundantly. We try to be good stewards of those blessings.
This cake uses the whole orange - yes, rind and all. To save costs, buy oranges in Winter when they are cheap, whiz in the food processor and freeze in containers. The fragrance of this cake is just lovely and the texture is rustic. There's nothing artificial and the flavour is real.
1 whole orange cut into eighths
1 cup of
1 cup of Canola oil or 1/2 and 1/2 with olive oil
2 cups SR flour
In a food processor whiz one whole orange. Make sure there are no pips.
Add the eggs, sugar and oil and
whiz until well combined
Add the flour and whiz again.
Pour into a large greased fluted ring cake tin or two medium loaf tins
Bake in a 180 degrees Celsius oven for about 40 minutes until the middle springs back
Turn onto a cake rack when cool
This cake can be iced with lemon icing and dusted with coconut.