Whole orange cake a classic, but I hate to use a load of greasy butter. After debating with my Mum over the best oil as a substitute, this recipe uses canola oil instead of butter (except a little for the icing). It's healthier, lighter, moist, and OMG so good! Oh and did I mention super easy? Let's get started, your house will smell amazing in no time.
1 orange, quartered, seeds removed, skin left on
150ml Canola Oil
1 cup caster sugar
1 1/2 cups self raising flour
1 1/4 cup icing sugar
1 tablespoon butter, softened
Juice from one orange
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit
Grease your tin (I use a ring tin) with butter, and dust with flour
Whack your orange in a food processor and whizz into tiny pieces
Ad remaining cake ingredients and whizz until smooth
Transfer to your baking tin, and cook for about 40mins, until a skewer comes out clean. After resting for 5 minutes, turn out onto and airing rack
|Whole Orange Cake, straight from the oven|
Once your cake is cool, combine your butter, icing sugar and enough juice until your icing is just slightly runny, and pour over the top of your cake, so it drizzles down the sides.
My harsh and brutally honest in house food critics gave it the thumbs up! Hope you love it too.