Whole Orange Cake Two Ways
Oranges are cheap at the moment, and the quality is excellent. Don't forget to check the label to make sure you are buying Australian oranges to ensure they are top quality and of course to support Australian farmers.
This cake uses a whole orange and just four other basic pantry items, making it quick and easy.
Whole Orange Cake
Ingredients:
1 whole orange
1 1/2 cups sugar
3 eggs
1 1/4 cups oil
2 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Place the whole orange, sugar, eggs and oil in a food processor and blend well. Add sifted flour. Whizz until flour is mixed into orange mixture. Bake in a greased and lined loaf tin for 45 minutes until cooked.
Note: Olive oil gives a very moist cake but can leave a “taste”. I like to use half vegetable oil, half olive oil. The result is a lovely moist cake without the taste of the olive oil.
This is the original recipe as given to me. I have tweaked it somewhat to suit our eating habits, and the result is a delicious, moist cake, that is more nutritious. After all eating a healthy diet doesn't have to mean eating a dull diet.
The recipe I now make swaps wholemeal spelt flour for the self-raising flour and unsweetened apple sauce for the oil. I also cut the amount of sugar in the recipe and replace one of the eggs with flax seed and water (a great egg substitute).
The result is a very moist cake, almost a mud cake texture.
I also bake it in cupcake papers just to make it go further. I get 24 large cupcakes from the recipe and they take approximately 18 minutes to cook, depending on your oven. I'd start checking them after 15 minutes. The cakes are done when a skewer inserted into the centre comes out clean.
Healthier Whole Orange Cake
Ingredients:
1 whole orange, washed thoroughly
1 cup sugar
2 eggs
1 tsp flax seed
1 tbsp water
1 1/4 cups unsweetened apple sauce
2 cups wholemeal spelt flour
2 tsp baking powder
Method:
Pre-heat oven to 180 degrees Celsius. Place cupcake papers into pan. Place the whole orange, sugar, eggs, flax seed, water and apple sauce in a food processor and blend well. Use a balloon whisk to aerate flour. Add flour to food processor and whizz until flour is mixed into orange mixture. Pour 1/4 cup mixture into each patty pan. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on cake rack before frosting.
These cakes don't need an icing or frosting but they are very nice topped with a dollop of mascarpone icing.
To make the icing I mix mascarpone with icing sugar, add a squeeze of orange juice and mix. I'm sorry I don’t have quantities, I eyeball it. The mixture has to be firm enough to pipe or spread onto a cup cake without it running off.
If you are going to use this frosting, you will need to keep the cakes in the fridge (mascarpone must be kept refrigerated).
I usually is make up the frosting and ice the cakes as I need them. The frosting will keep in a covered dish in the fridge for up to 5 days, the cakes will disappear long before that.
This cake uses a whole orange and just four other basic pantry items, making it quick and easy.
Whole Orange Cake
Ingredients:
1 whole orange
1 1/2 cups sugar
3 eggs
1 1/4 cups oil
2 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Place the whole orange, sugar, eggs and oil in a food processor and blend well. Add sifted flour. Whizz until flour is mixed into orange mixture. Bake in a greased and lined loaf tin for 45 minutes until cooked.
Note: Olive oil gives a very moist cake but can leave a “taste”. I like to use half vegetable oil, half olive oil. The result is a lovely moist cake without the taste of the olive oil.
This is the original recipe as given to me. I have tweaked it somewhat to suit our eating habits, and the result is a delicious, moist cake, that is more nutritious. After all eating a healthy diet doesn't have to mean eating a dull diet.
The recipe I now make swaps wholemeal spelt flour for the self-raising flour and unsweetened apple sauce for the oil. I also cut the amount of sugar in the recipe and replace one of the eggs with flax seed and water (a great egg substitute).
The result is a very moist cake, almost a mud cake texture.
I also bake it in cupcake papers just to make it go further. I get 24 large cupcakes from the recipe and they take approximately 18 minutes to cook, depending on your oven. I'd start checking them after 15 minutes. The cakes are done when a skewer inserted into the centre comes out clean.
Healthier Whole Orange Cake
Ingredients:
1 whole orange, washed thoroughly
1 cup sugar
2 eggs
1 tsp flax seed
1 tbsp water
1 1/4 cups unsweetened apple sauce
2 cups wholemeal spelt flour
2 tsp baking powder
Method:
Pre-heat oven to 180 degrees Celsius. Place cupcake papers into pan. Place the whole orange, sugar, eggs, flax seed, water and apple sauce in a food processor and blend well. Use a balloon whisk to aerate flour. Add flour to food processor and whizz until flour is mixed into orange mixture. Pour 1/4 cup mixture into each patty pan. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on cake rack before frosting.
These cakes don't need an icing or frosting but they are very nice topped with a dollop of mascarpone icing.
To make the icing I mix mascarpone with icing sugar, add a squeeze of orange juice and mix. I'm sorry I don’t have quantities, I eyeball it. The mixture has to be firm enough to pipe or spread onto a cup cake without it running off.
If you are going to use this frosting, you will need to keep the cakes in the fridge (mascarpone must be kept refrigerated).
I usually is make up the frosting and ice the cakes as I need them. The frosting will keep in a covered dish in the fridge for up to 5 days, the cakes will disappear long before that.