If you’ve got an orange sitting in the fruit bowl and a craving for something sweet-but-not-sickly, this cake is your answer. It uses the whole orange—skin, pith, all of it—blended straight into the batter for maximum flavour with minimal faff.
The result? A moist, citrus-packed cake that’s bright, fragrant, and just the right amount of dense. Add a quick lemon drizzle icing over the top and you’ve got a bake that’s simple enough for morning tea but fancy enough to serve when the in-laws drop by.
Whole Orange Cake with Lemon Drizzle Icing
Whole Orange Cake with Lemon Drizzle Icing is a delectable cake recipe that uses the entire orange (skin and all) for a truly rich orange cake.
8
servings10
minutes1
hour30
minutes280
kcal1
hour40
minutesKeep the screen of your device on
Ingredients
- For Cake
1 Orange
180 gram Butter-Melted
3 Eggs
1 cup Caster Sugar
1.5 cups Self raising Flour
- For Lemon Drizzle
2 tbsp Butter-melted
1 tsp Lemon zest
1 tbsp Lemon juice
1 cup Icing Sugar (Sifted)
Directions
- Preheat oven to 180 degrees.
- Heat a saucepan full of water until boiling point. Add the orange (do not cut) and place the lid on the saucepan. Cook for one hour, then drain.
- Place the orange in a food processor, and process the orange until pureed.
- Fold in all the other ingredients.
- Pour mixture into a well grease round cake tin and bake for 40 minutes.
- While the cake is in the oven, make the lemon drizzle by stirring together the butter, lemon zest and icing sugar in a bowl until combined. Add the lemon juice and continue stirring until you have a smooth, liquid glaze that can be easily drizzled. Add more lemon juice if needed.
Notes
- Perfect for serving with double cream.
- Whole Orange Cake can be made gluten free by substituting the self raising flour with one cup of almond meal, and 1/2 cup of gluten free self raising flour and a teaspoon of baking powder.
- Whole Orange Cake is best eaten fresh on the day it is made. Not suitable for freezing.
- To save cooking time and for ease, cut the orange into quarters, cover with cling wrap and microwave for 4 minutes. (Thanks for the suggestion Olannah Davis!)
- You can use mandarins in this recipe instead of oranges!
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