Whole Orange Cake (in a food processor)

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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 syrup

    250ml (1 cup) strained freshly squeezed orange juice
    160g (½ cup) orange marmalade
    75g (⅓ cup) caster sugar


      1. 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
      2. 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.
      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. Stand the rack over a baking 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 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.

      Baker's Tips

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


      Image: Alan Benson