A Vicarage can be a busy place and this cake has proved a really useful find which is rapidly becoming a favourite. I find it such a quick and easy make that it is perfect for when I need to rustle up cake at short notice. It reminds me of two of our favourites: a Lemon Drizzle Cake, but much less complicated, or a Marmalade Cake without the bitter orange flavour. The first time I made this it came out of the oven at supper time so we all had a slice of warm cake with a piece of fruit for dessert – what more could you want!
The recipe comes by courtesy of the Vicar’s Wife: not me but Amanda, a fellow clergy wife and vicarage based blogger. She got it from another site (probably the Australian site Best Recipes, so I suppose that might make it an Australian recipe). I am very grateful to her for converting the quantities into something I can understand as I share her nervousness of cups and their potential inaccuracy. (I have given the original cup quantities below too). This cake hardly needed any adaptation, though I did make sure that I cleaned the orange well with a little detergent and then rinsed it to remove any pesticide residue – or wax added to give it shine! (I tend to buy my fruit on our local street market so it is rarely organic.) The original version was topped with an orange juice and icing sugar mix but I reserved a little of the sugar to sprinkle on top to give the cake our usual favourite slightly crunchy topping. This cake can also be made in a loaf tin. I have been thinking about how I might make some variations on the theme and will post them here if successful, so watch this space! (I was wondering about trying Lime, perhaps Lime & Chocolate Chip or Lemon, though this could be very similar to Lemon Drizzle cake.)
Whole Orange Cake
1 orange, including its skin
180g soft margerine or melted butter
1 cup/220g caster sugar (keep 2tbsp back for the crunchy topping)
1½ cups/210g self-raising flour
1. Preheat oven to 180oC/350oF/Gas 4. Line an 8″ cake tin.
2. Gently melt the margerine or butter either in a microwave proof bowl or in a saucepan on the stove top.
3. Meanwhile, thoroughly clean the orange with a very little detergent and rinse well. Cut the orange into quarters and remove all the pips and the central core of white pith. Place the orange in a blender, food processor or mini chopper and process until puréed.
4. Pour the melted margerine or butter and the puréed orange in a mixing bowl. Stir in the remaining ingredients, remembering to reserve some sugar for the topping if required, until you have a rather sloppy batter.
5. Pour into the prepared tin and sprinkle over the reserved sugar.
6. Bake for 40-45 minutes until risen and golden brown.
7. The original recipe had a very sweet topping made from a mixture of icing sugar, orange juice and zest and melted butter.