This is the BEST whole orange cake. No boiling of the orange and everything gets done in a processor after you process the orange so minimal washing up!
The icing on top is only sugar and juice that solidifies into pretty white crystals that taste yummy.
I use a navel orange for this cake usually, you are looking for a thin skinned orange as the whole thing goes in.
The un-iced cake freezes very well.
1 medium orange, washed, quartered and seeds removed
200g butter, melted
220g caster sugar
225g self raising flour
1 teaspoon baking powder
1 orange, juiced
100g granulated sugar
Preheat the oven to 180 degrees Centigrade
Grease and line a deep 20cm cake tin.
Process the washed, quartered and deseeded orange until very pulpy.
Add the butter, eggs, sugar, flour and baking powder, process until smooth and creamy. It should be a gorgeous orange colour.
Pour into the prepared tin and bake for 50-60mins.
Allow to stand in the tin for 5-10mins.
Mix the orange juice and sugar and spoon over the cake.
Allow the cake to cool completely in the tin.