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Posts Tagged ‘whole orange cake’

Wednesday was quite a cluttered day here in the Vicarage. Jolly left for a new safe home, and the Vicar spent the morning with him, the Hope for Justice team, and CID. As you do. Meanwhile, I was with the team running our monthly soup lunch. For a chilly February day we served Melrose lentil soup and an approximation of Spiced Root Soup. There were also whole orange cakes for afters. And then our dear friend Song came to spend her day off with us and so Wednesday disappeared with rather a lack of attention to the mess.

Pleasingly, today’s rummage in the boys’ bedroom meant I could knock out 3+4 items easily. Look! Lots of picture books that haven’t been read for quite some time. And I’m not even going to hold some of them back for later in the month – I’ve barely started with the book shelves in there.

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Another week, another baking session. This cake is very moist and zingy with orange as you make it using the whole fruit, skin and everything. It’s also very simple as there’s no strenuous mixing involved.

The original recipe was in cups, but being a British baker, the inaccuracy of filling measuring vessels makes me nervous, so I have given a weight translation based on my cup measuring last night.

Today I topped this with a couple of candles for little Lollipop who was two, and we sang her Happy Birthday at Cake and Chat (the school mums coffee morning that I hold). I don’t think she actually ate any of the cake (more for us mums…), as it doesn’t really have enough butter icing for smaller people, but she seemed to enjoy blowing the candles out. This cake would also be good served warm with cream as a dessert.

Not exactly the WHOLE orange cake...

Ingredients

1 orange, including the skin
180g melted butter or soft marg
3 eggs
1 cup/220g caster sugar
1½ cups/210g self-raising flour

Put the marg in a microwave or on the stove to gently melt. Whilst that’s on, blitz the orange in a blender, having chopped it first so you can remove the pips and that white pith in the middle. I use the mini chopper that came with my stick blender.

Put the melted marg and the pureed orange in a mixing bowl and stir in all the other ingredients to make quite a sloppy batter. Pop in a greased and/or lined 8″ cake tin and bake for 40-45 minutes at 180°C (Gas 4).

My original recipe came with an icing made with icing sugar, orange juice and zest and melted butter. If you like your cake very sweet feel free…

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