RECIPES BAKING CAKES

Whole Orange Cake with Lemon Drizzle Icing

Whole Orange Cake with Lemon Drizzle Icing

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 11
Difficulty Easy

Rating (click to rate)

4.0 based on 55 ratings.

Ingredients

  • For Cake
  • 1 Orange
  • 180 g Butter Melted
  • 3 Eggs
  • 1 cup Caster Sugar
  • 1.5 cups Self Raising Flour
  • For Lemon Drizzle
  • 2 tbsp Butter melted
  • 1 tsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 1 cup Icing Sugar (Sifted)

Nutrition Information

Qty per
62g serve
Qty per
100g
Energy 241cal 385cal
Protein 3g 4.8g
Fat (total) 3.44g 5.51g
 - saturated 0.77g 1.23g
Carbohydrate 23g 37g
 - sugars 19g 30.4g
Dietary Fibre 1.37g 2.19g
Sodium 48mg 78mg

Nutritional information does not include the following ingredients: , Butter,

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

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Method

  1. Preheat oven to 180 degrees.

  2. 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.

  3. Place the orange in a food processor, and process the orange until pureed.

  4. Fold in all the other ingredients.

  5. Pour mixture into a well grease round cake tin and bake for 40 minutes.

  6. 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!

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About Author

Jody Allen

Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age...Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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