Whole Orange Cake (no butter, no oil)

This cake is all over the internet and I’m sure you have seen it before. If you haven’t, let me sell it to you.

Plump, juicy summer oranges are simmered in hot water until burstingly soft and tender, then blended, skins and all. The aroma of the orange oil from the skins and the sweet flesh will really liven you up.

Almond meal is in there for sweet nuttiness. Wholesome brown sugar is whipped with whole eggs until silky and a little flour ties it all together.

It is SO easy, moist, keeps well and is oh so, well… Orangey. Because the skins are blended into the mix, you need to find thin skinned oranges without much pith, to minimise the bitterness.  It is delicious served with natural/Greek yoghurt and some orange wedges. And although this is not ever a criteria for me, this recipe has no oil or butter, just the fat from the eggs. So all those looking to eat lean, this is one for you.

I have experimented with this cake several times and I think this is just right. You can use any mould. My friend makes little orange love hearts. I make a bundt, usually.

You’ll need…

3 whole eggs

2 small oranges (thin skins)

1 1/2 cups almond meal

1/2 cup SR flour

2/3 cup brown sugar

Here’s what you do…

Simmer oranges, in water for around 1 hour.

Once cooled, puree in the blender or food processor until smooth. Combine eggs and sugar and mix until thick and ribbon-like.

Fold through orange mix and dry ingredients.

Pour into tin and cook in a 180 degree oven for about 25-30 mins, or until light golden brown and springs back when pressed lightly. Allow to cool in the turn before turning out.

That’s it! As my favourite tv celebrity meerkat would say, “simples”.

two4six8!