Quick Whole Orange Cake
Quick Whole Orange Cake is a tasty treat for unexpected guests. This quick and easy recipe uses pantry staples and makes use of the entire orange, including syrup made from the orange zest and juice.
Ingredients
- 2 oranges, zest and juice
- 3 eggs
- 1 teaspoons vanilla paste
- 1 3/4 cups self raising flour
- 1/2 cup yoghurt
- 100 grams butter, melted
- 1 1/4 cup sugar
- 2 oranges, zest and juice
- 3 eggs
- 1 teaspoons vanilla paste
- 1 3/4 cups self raising flour
- 1/2 cup yoghurt
- 100 grams butter, melted
- 1 1/4 cup sugar
- Step 1 of 5Preheat an oven to 170˚C (150°C fan forced). Grease and line a 20cm cake tin with paper.
- Step 2 of 5Cut one and a half oranges into small pieces, including the orange skin. Remove any pips. Blitz in a blender to a smooth pulp. Zest and squeeze the remaining half orange for the juice to use in the syrup later.
- Step 3 of 5With an electric beater, place the eggs, sugar and vanilla paste, beating until light and fluffy. Add the flour, yoghurt and butter, mixing again until smooth. Fold in the orange pulp. Pour into the tin and smooth the top.
- Step 4 of 5Bake for 60 minutes or until a skewer comes out clean.
- Step 5 of 5While the cake cooks, make the syrup. In a small pot combine the zest, juice and sugar, bringing to a simmer for 4 minutes. Cool slightly before pouring onto the warm cake.
Method
- Step 1 of 5Preheat an oven to 170˚C (150°C fan forced). Grease and line a 20cm cake tin with paper.
- Step 2 of 5Cut one and a half oranges into small pieces, including the orange skin. Remove any pips. Blitz in a blender to a smooth pulp. Zest and squeeze the remaining half orange for the juice to use in the syrup later.
- Step 3 of 5With an electric beater, place the eggs, sugar and vanilla paste, beating until light and fluffy. Add the flour, yoghurt and butter, mixing again until smooth. Fold in the orange pulp. Pour into the tin and smooth the top.
- Step 4 of 5Bake for 60 minutes or until a skewer comes out clean.
- Step 5 of 5While the cake cooks, make the syrup. In a small pot combine the zest, juice and sugar, bringing to a simmer for 4 minutes. Cool slightly before pouring onto the warm cake.
Nutrition per serving
1678 Kilojoules
Protein7 grams
Fat13 grams
Carbs63 grams
Sugars42 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat an oven to 170˚C (150°C fan forced). Grease and line a 20cm cake tin with paper.
- Step 2 of 5Cut one and a half oranges into small pieces, including the orange skin. Remove any pips. Blitz in a blender to a smooth pulp. Zest and squeeze the remaining half orange for the juice to use in the syrup later.
- Step 3 of 5With an electric beater, place the eggs, sugar and vanilla paste, beating until light and fluffy. Add the flour, yoghurt and butter, mixing again until smooth. Fold in the orange pulp. Pour into the tin and smooth the top.
- Step 4 of 5Bake for 60 minutes or until a skewer comes out clean.
- Step 5 of 5While the cake cooks, make the syrup. In a small pot combine the zest, juice and sugar, bringing to a simmer for 4 minutes. Cool slightly before pouring onto the warm cake.