Every time I’m on orange duty for Saturday sport I over cater by about one hundred oranges.
Sometimes I freeze them (very nice post school snack) but when time and energy permit I like to turn it into this cake.
This is my favourite recipe – written down from I don’t know where, so I can’t attribute – moist, citrusy and light.
2 small (400g) oranges
125g butter, melted
1 cup milk
3 eggs, lightly beaten
1 1/2 cups self-raising flour, sifted
1 cup caster sugar
1/2 cup almond meal
2 cups pure icing sugar, sifted
2 tablespoons orange juice
Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan.
Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.
Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl.
Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.
Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.
To make the icing place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve with tea.