- 1:30 Prep
- 1:15 Cook
- 12 Servings
- Capable cooks
Finish off your feast with this beautiful whole orange cake. Fresh oranges ‘rind’ off this dessert beautifully!
Ingredients
- 2 small (400g) oranges
- 125g butter, melted
- 1 cup milk
- 3 eggs, lightly beaten
- 1 1/2 cups self-raising flour, sifted
- 1 cup caster sugar
- 1/2 cup almond meal (ground almonds)
- Orange zest, to decorate
Orange icing
- 1 1/2 cups pure icing sugar, sifted
- 10g butter
- 2 tablespoons orange juice
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.
- Step 2Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.
- Step 3Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.
- Step 4Make icing: Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.
- High protein
- Low sodium
- Vegetarian
Nutrition
1508 kj
Energy
14g
Fat Total
7g
Saturated Fat
2g
Fibre
6g
Protein
83mg
Cholesterol
219.07mg
Sodium
39g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
Notes
Bringing the oranges to the boil twice removes some of the bitterness and softens the peel and pith.
Tip: You can find citrus zesters in the kitchen supply section of supermarkets.
- Author: Kim Coverdale
- Image credit: William Meppem
- Publication: Super Food Ideas
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