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Whole orange cake with citrus icing




Source of Recipe


australian women's weekly


List of Ingredients




1 medium (240g) whole orange
200g butter, melted
3 eggs, beaten lightly
1 cup (220g) caster sugar
1½ cups (225g) self-raising flour
CITRUS ICING
1 medium (140g) lemon
1 small (180g) orange
1 cup (160g) icing sugar mixture
1 teaspoon boiling water, approximately

Recipe



Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper.

Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until pulpy.

Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake in a moderate oven for about 50 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.

CITRUS ICING: Using a zester, remove strips of rind from lemon and orange - you will need 2 teaspoons of each. Squeeze juice from fruit - you will need 2 teaspoons orange juice and 2 teaspoons lemon juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

Pour Citrus Icing immediately over cake; stand until set.
Un-iced cake suitable to freeze. Butter suitable to microwave.