Whole Orange Cake (in a food processor)
Prep 15minBake 50-60minMakes 8-10 serves
This is a wonderful cake that was originally inspired by a recipe my Aunt Joey used to make. 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.
Melted butter, to grease
1 orange, quartered, core and seeds removed
220g (1 cup) caster sugar
125g salted butter, melted and cooled
2 eggs, at room temperature
225g (1½ cups) self-raising flour
Orange syrup250ml (1 cup) strained freshly squeezed orange juice
160g (½ cup) orange marmalade
75g (⅓ cup) caster sugar
- Preheat oven to 170°C (150°C fan-forced). Grease a 20cm round cake tin with melted butter and line the base with non-stick baking paper
- Place the quartered orange, sugar, butter and eggs in the bowl of a food processor. Process until the orange is finely chopped. Add the flour and process using the pulse button until just combined.
- 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. Stand the rack over a baking tray.
- 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.
- Use a skewer to prick cake all over. Gradually pour the hot syrup over the hot cake, allowing it to soak in. Pour any syrup that has collected on the tray into a dish or jug, Serve warm or at room temperature with any syrup caught on the tray in a jug on the side.
- This cake will keep in an airtight container at room temperature for up to 4 days.
Image: Alan Benson