This orange cake has a lovely rustic flavour and texture. It's not too sweet and the orange flavour is authentic. I hope you enjoy it as much as we do.
1 whole orange
1 cup of white sugar
3 eggs
1 cup of Canola or Olive oil
2 cups Self Raising flour
1 cup of white sugar
3 eggs
1 cup of Canola or Olive oil
2 cups Self Raising flour
Cut the orange in 8 pieces taking out any pips. Whiz in a food processor until smooth.
Add the eggs, sugar and oil and
whiz until well combined.
Add the flour and whiz again, scraping down the sides of the processor.
Pour the cake batter into a large greased and floured 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.
When the cake is cool, turn onto a cooling rackThis cake can be iced with lemon icing and dusted with coconut.
Notes -
* Yes you need to use the whole orange - rind and all ( except the pips and sticker ).
* The batter can be baked into little cup cakes.
* The cake can be frozen.
* If you use olive oil make sure it's mild in flavour. Otherwise, combine it with canola oil for a mild flavour in the cake.
* When oranges are in season and cheap, I whiz up lots of oranges, divide into small containers and freeze for future baking. This makes the cake budget friendly.
* When oranges are in season and cheap, I whiz up lots of oranges, divide into small containers and freeze for future baking. This makes the cake budget friendly.
Wendy, this sounds delicious! As soon as I can find oranges on sale this is going to made at my house! Thanks for sharing!
ReplyDeleteI'm looking forward to trying this recipe, I've made orange cake with whole oranges before, but they have always needed cooking to soften the rind first, I keen to see what they are like without cooking the orange. Great tip to freeze the prepared oranges.
ReplyDeleteHi Wendy, this sounds lovely. I'll be making one today, thanks, xxx
ReplyDeleteWendy, that is a favourite on the Down to Earth forum. I remember one person didn't cut up the orange first and wrecked her food processor. LOL! I use Dextrose in mine instead of the sugar and don't use as much oil and it still works out and is yummy. I have made it into muffins as well but I don't bake a real lot now that I don't have young children around anymore.
ReplyDeleteWendy I found this recipe on your blog a week ago. I had been given a bucket or oranges by our neighbour and was looking for ways to use them up. I am not overly fond or oranges so wasn't sure how the cake would go in our household. It wasn't even cool, let alone iced, when two large pieces had disappeared. As there is only hubby, the dog and I in the house, and I hadn't had a piece, it was pretty obvious who had been into the cake. Yep, you guessed it, it was that naughty little dog of ours!
ReplyDeleteNaughty doggie !!!
DeleteI didn't realise I'd already posted this recipe until Maureen mentioned it. Still, it's the right time of the year to be making it.
How do you make the orange glaze icing? ... sorry, not a big cake maker
ReplyDeleteThis recipe makes a big cake so I use 6 heaped dessert spoons of icing sugar and a good squeeze of orange or lemon juice. Mix until it forms a thickish paste.
DeleteYummo - this one is definitely being tested this weekend.
ReplyDeleteCould this work for any citrus?? Di
ReplyDeleteI haven't tried other citrus but I'm pretty sure I've seen recipes for lemon and mandarin.
DeleteHi Wendy , thanks for the great recipe, sounds delish!
ReplyDeleteI personally don't buy borax as it's more expensive than bi carb. Coles, Woolies and Bunning stock it. You'll need to look in the laundry section in the supermarket.
ReplyDeleteGood on you for trying hard to keep yourself and your home warm. I'm glad you are on the mend.
I love this cake, it is a favourite in our house! I haven't made it in a while and I have oranges on the tree so I think it is time :)
ReplyDeleteThanks for sharing Wendy,
xTania
Hi Wendy, I have just found your recipe and it looks delicious and just the thing whilst oranges are in season. thanks so much for sharing.
ReplyDeletePauline
Hi Wendy,
ReplyDeleteI love this recipe as my in-laws give us a lot of oranges over winter (they have several trees). A few variations that I use are:
- Mix in 1/2 cup choc chips for Jaffa cakes
- add 1/2 cup chopped walnuts
- 1/2 cup shredded coconut and add some to the icing as well.
It’s a very forgiving recipe ��
Ooooooh I really want to try this sounds delicious..... I don't have a food processor or blender.... might be time to get one 🤔
ReplyDelete