1 large orange, washed, unpeeled, and chopped coarsely
1 cup of caster sugar
185 grams of unsalted butter, softened to room temperature and chopped into small pieces
2 cups of self raising flour, sifted
icing sugar, cream, ice-cream to serve.
How to make it:
Preheat your oven to 180 degrees celsius or 160 degrees for fan-forced.
Grease and line the base of a 20cm round cake pan.
Place the chopped up orange, caster sugar, butter and eggs in a food processor and whiz the ingredients until they're thoroughly combined. (There should still be slivers of orange rind throughout the mix. Yum!)
Transfer the orange mixture into a mixing bowl and gently fold through the self-raising flour.
Spread the mixture into your prepared tin and bake for about 45 minutes (or until the cake top springs back lightly when pressed in the centre.)
Rest the cake in the tin for about 15-minutes before turning it onto a wire rack to cool. (Or you can eat it warm, like I do!)
This little cake is so sweet, dense and moist that I don't think it needs the addition of icing or an orange syrup. I just dust the top with icing sugar and have a pot of thick cream ready to dollop on the side.
You could dress it up with edible flowers and dark chocolate curls for a special occasion. It also tastes divine accompanied by vanilla bean ice cream.
It's one of those cakes that allows you to add whatever creative finishing touches you'd like! Enjoy!
I hope you enjoy this little cake if you have the chance to make it.
Have a lovely day!
All images are © Michelle Hartnett. All rights reserved.