Whole Orange Cake with Lemon Drizzle Icing
Whole Orange Cake with Lemon Drizzle Icing is a delectable cake recipe that uses the entire orange (skin and all) for a truly rich orange cake! Perfect for serving with double cream. Because if you’re going to be bad, you may as well be really really bad!
Method
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Preheat oven to 180 degrees.
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Heat a saucepan full of water until boiling point. Add the orange (do not cut) and place the lid on the saucepan. Cook for one hour, then drain.
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Place the orange in a food processor, and process the orange until pureed.
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Fold in all the other ingredients.
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Pour mixture into a well grease round cake tin and bake for 40 minutes.
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While the cake is in the oven, make the lemon drizzle by stirring together the butter, lemon zest and icing sugar in a bowl until combined. Add the lemon juice and continue stirring until you have a smooth, liquid glaze that can be easily drizzled. Add more lemon juice if needed.
Recipe Hints and Tips:
- Whole Orange Cake can be made gluten free by substituting the self raising flour with one cup of almond meal, and 1/2 cup of gluten free self raising flour and a teaspoon of baking powder.
- Whole Orange Cake is best eaten fresh on the day it is made. Not suitable for freezing.
- To save cooking time and for ease, cut the orange into quarters, cover with cling wrap and microwave for 4 minutes. (Thanks for the suggestion Olannah Davis!)
- You can use mandarins in this recipe instead of oranges!
