Whole Orange Cake

That's right, you heard it, the WHOLE orange. It's VERY GOOD and easy too. This is another cake from the Good Food Mag and BBC Books book that Katie got "101 Cakes & Bakes". Both cakes I have made from this book have been super! It's a by weight recipe, so get out your scales boys and girls.

The thing I really like about these cakes is that they are not really sweet.

1 small orange
140 g sugar
3 eggs
85 g self-raising flour
100g ground almonds (bought some at Bulk Barn and the self-raising cake flour too)
50g butter, melted

FOR THE ICING

85g icing sugar
the juice of 1 small sweet orange - I just used OJ from a bottle - unsweetened
creme fraiche to serve (0ptional)

1) Put the orange in a pan and cover with cold water. Bring to a boil, cover and simmer for 1 hour. remove the orange and cool (I left it overnight)
2) preheat oven to 350 F butter and line an 8 inch deep cake pan ( I buttered and floured it insead of lining - it worked out fine.)
3) take cooled orange and roughly chop it - discard pips - whiz in the food processor until smooth.
4) wisk the eggs and sugar together until light and fluffy and melt the butter (in the microwave)
5) sift flour and ground almonds on to the egg mixture. Using a large metal spoon, fold gently and then add orage puree and melted butter. Fold in gently until just mixed. Pour the cake mixture into the prepared tin.

Bake for 40 - 45 minutes until the cake is brown and springs back. Cool in the tin for 5 minutes and then ice and serve with creme fraiche. - I served the cake iced with tea- it was amazing!!

ICING

mix the icing sugar and just enough OJ to make a drizzley icing. I tried to do a chantilly lace pattern , that is what the pic in the book did.

Make this for tea some day soon - you won't be disapointed!