Orange Cake in a Food Processor

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Prep 15minBake 50-60minMakes 8-10 serves

This is a great recipe that came originally from my Aunt Joey. No, it isn’t a mistake, a whole orange, rind and all goes into this cake. It is best to use a thin-skinned navel orange that is around in winter and spring, as it has no seeds and very little bitter pith.

It makes a wonderful dessert when served warm with vanilla ice-cream or a perfect picnic cake as it travels really well. The syrup keeps this cake deliciously moist and saves you from icing it – another great shortcut. If however you would prefer to ice it, a buttercream or glace icing flavoured with finely grated orange zest would be perfect.


1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups) self-raising flour

    Orange syrup

    250ml (1 cup) strained orange juice
    170g (½ cup) orange marmalade
    80g (⅓ cup) caster sugar


      1. Preheat oven to 170°C. Grease a 20cm round cake tin and line the base with non-stick baking paper
      2. Place the whole orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process until just combined.
      3. Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 50-60 or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before turning onto a wire rack over a tray.
      4.  Meanwhile, to make the orange syrup, place the orange juice, marmalade and sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil gently, uncovered and without stirring, for 5 minutes or until reduced slightly.
      5. Use a skewer to prick the warm cake all over. Gradually pour the hot syrup over the warm cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve the cake warm or at room temperature with the syrup alongside.

      Baker's Tips

      • This cake will keep in an airtight container at room temperature for up to 4 days.


      This recipe was first published in Anneka's second book, More Good Food (Text Publishing).