Got Oranges? After winter I always find I am left looking at a fruit bowl scattered with 6 or so soft looking oranges. The pears have been poached, the apples have been crumbled, and the oranges are left to flatten out, seep, and to be turfed.
This is one of two favorite recipes that use whole orange. Skin, rind, seeds and all. If you find you have excess oranges, place them into a pot of boiling water and simmer for 1 – 1.5 hours. Drain, and using a stick blender, pulverize the soggy little dudes until they are orange puree. Place into a storage container and… store. Orange puree will store in the fridge for a week, or the freezer for 6 weeks. 1 large navel orange will make ¾ cup of orange puree.
Whole orange cake
1.5 cups of orange puree
125g butter, melted
1 cup milk
3 eggs, lightly beaten
1 1/2 cups self-raising flour
1 cup caster sugar
1/2 cup almond meal
1 1/2 cups pure icing sugar, sifted
10g butter, melted
2 tablespoons orange juice
margarine or oil spray
20cm fluted ring cake tin
handheld electric mixer
Pre-heat oven to 180 degrees
Spray cake tin liberally with margarine or oil
In a large mixing bowl beat together (in this order) butter, sugar, eggs, milk, almond meal, and orange puree until well combined
Sprinkle half the flour over the top of the mixture, and fold through
Sprinkle the remaining flour over the top of the mixture and fold through
Pour batter into the tin and bake for 50 minutes to an hour
Let the cake rest for 10 minutes before removing it from the tin. Let the cake cool completely before icing
Icing:
Place butter, icing sugar and orange juice into a bowl
Using a whisk, mix until smooth
Set aside for 5 minutes to thicken then pour over cake
SERVE NOW