When I saw a recipe for an orange cake that used the whole orange and not just the zest, I had to try it.
It’s not a cake that you can simply make in minutes as the orange has to boil for an hour, cool and then blitzed in a food processor.
As the recipe uses more ground almonds than self-raising flour, don’t expect the cake to rise very much. However what it lacks in size, it more than makes up for in flavour.
The orange theme continues in the topping as orange juice is used to make the icing. Instead of freshly squeezing an orange, you could use concentrated orange juice (the kind you drink at breakfast).
Whole Orange Cake
- 1 small orange
- 5oz/125g caster sugar
- 3 large eggs
- 3oz/75g self-raising flour
- 4oz /100g ground almonds
- 2oz/50g margarine or butter, melted
- 3oz/75g icing sugar, sieved
- Orange juice (either freshly squeezed or from a carton)
- Put the orange in a small pan and add enough cold water until it just covers the orange. Bring to a boil and then turn down the heat until the water is simmering. Cover with a lid then leave to simmer for one hour. Remove the orange from the pan then let it cool.
- Pre-heat oven 180/Gas Mk 4. Fan oven 160ºc.
- Line an 8 inch round tin with either a non-stick liner or baking parchment.
- Roughly chop the cooled orange, discard the pips, then whizz in food processor until smooth.
- Using a hand or electric mixer, whisk the sugar and eggs until light and fluffy.
- Sift the flour and almonds into the egg mix then gently fold to combine.
- Next add the orange puree and melted butter, and again, fold gently until just mixed.
- Pour the batter into the tin and bake for 40-45 minutes until the top of the cake springs back when lightly pressed.
- Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
- For the topping mix the icing sugar with enough orange juice to make a smooth pouring consistency then drizzle over the cake.