Whole Orange Cake

Here’s a little yummy sunshine all baked up in a cake pan.

This recipe is from my sister-in-law, Janet, who lives in Oxfordshire, UK. She made it one year for my birthday. It is rich, moist and scrumptious. Take my word on this one.

WHOLE ORANGE CAKE

1 fresh orange (I use a big sweet naval orange)

140 g caster sugar

(US put 3/4C white sugar into processor or blender and make fine)

3 large eggs

85 g self-raising flour

(US) 2/3 C self-rising flour

100g ground almonds

(US 1/2 cup ground almonds blender or processor)

50g butter, melted

(US 1/4C butter, melted

Put the orange in a pan and cover with cold water. Bring to a boil, cover and simmer for one hour. Remove the orange and let cool.

Preheat the oven to 180 C gas/4/fan oven 160 C (350 F degrees for US).

butter and line the base of a 20 CM/8 inch round, deep cake tin.

Roughly chop the cooked orange discarding the seeds. Process in food processor or blender until smooth.

Whisk the sugar and eggs until light and fluffy. Stir in the flour and ground almonds, fold gently and then add the orange purée and melted butter. Pour the mixture Into the prepared pan.

Bake for 40 to 45 minutes until cake is browned and springs back when lightly touched. Cool in pan for 15 minutes.

FOR ICING

85g icing sugar

(US 3/4 C Confectioners sugar)

Juice of 1 orange or enough to make a smooth pouring.

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