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Moist Orange Cake
- Steps
- Ingredients
Steps
- Preheat the oven to 160°C fan forced/170°C no fan. Lightly grease a 22cm (base) round or spring form pan then line the base with baking paper.
- Cut the oranges in quarters and remove any seeds and the thick centre core if there is any, then roughly chop. Place the orange, skin and all into the processor and pulse until roughly chopped. Add the butter, caster sugar and vanilla, pulse until combined (don’t worry if mixture looks curdled). Add the eggs, pulse to combine. Remove to a bowl, fold through the flour until just combined.
- Spoon the mixture into the cake pan and smooth the surface. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in the cake pan for 10 minutes before removing the side turning onto a wire rack. Turn upright.
- For the drizzly orange icing, working quickly, combine the white sugar and 1/4 cup of the orange juice in a bowl then quickly spoon over the warm cake. Set aside to crystallize and cool.
- Navel oranges are perfect for this recipe as they have minimal pith and usually no seeds. The weight is important to the recipes success and as they vary considerably throughout the year, be sure you use oranges of similar weight above, even if you need to trim them. Mixture may look a little lumpy but don’t worry its not supposed to be a smooth batter.