Whole Orange Cake

Recipe from Super Food Ideas
Images by Renata and Yasmin

(serves 12)

The first time this cake was made in our household it was prepared by my mother. I watched intricately as she showed me the important steps preparing this cake; you must boil the oranges whole, with skin, twice. This is done to remove the bitterness of the orange and softening the peel and pitch; leaving a sweet taste for the cake. I have now successfully, as my friends told me, made a replica of this cake - following my mum's example. Everybody enjoyed devouring this cake at afternoon tea along with a wide collection of my favourite recipes; Gooey Caramel Muffins, Rum Balls (which will sadly not feature in this blog as it contains chocolate) and Scones (an old family recipe). Everybody always has a great time when surrounded by friends, family and great food!

Ingredients:

• 2 small (400g) oranges
• 125g butter, melted
• 1 cup milk
• 3 eggs, lightly beaten
• 1 1/2 cups SR flour, sifted
• 1 cup caster sugar
• 1/2 cup almond meal (ground almonds)
• Orange zest to decorate

Orange Icing:

• 1 1/2 cups pure icing sugar, sifted
• 10g butter
• 2 tblsp orange juice

Method:
Preheat oven to 160'C fan-forced. Grease a 24cm (base) fluted ring pan (as seen below).

Place oranges in a saucepan. Cover with cold water. Bring to boil. Drain. Cover with cold water. Return to the boil. Drain. Set aside until cool enough to handle.

Roughly chop oranges in quarters. Remove and discard seeds. Process until smooth. Transfer to a bowl. Stir  in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

Bake for 50 - 60 minutes or until a skewer inserted in cake comes clean. Stand cake in pan for 10 minutes. Use a knife to lightly cut around the edge and middle to separate cake from edges of the tin. Turn onto wire rack and cool.

To make icing: Place sugar, butter and orange juice in a heatproof bowl  over pan of simmering water (bain marie). Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set.