Sicilian Whole Orange Cake

Sicilian whole orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake, because the entire orange is used, peel and all. Perfect for any occasion, but such a treat with cup of coffee or tea.

The orange scent that fills your kitchen as it bakes is also heavenly!. It contains a while orange, peel and all (no seeds), and you will need another orange if you are making the glaze.

Ingredients:

• 1 whole orange, medium-sized, washed and quartered, seeds removed
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1½ cup plain flour, sifted
• 1½ tsp baking powder
• ¼ tsp salt

For Glazing:

• ½ cup icing sugar
• 3 tbsp fresh orange juice
• zest of 1 orange

Method:

Preheat the oven to 175ºC/165ºC for fan assist oven. Grease and line an 8 inch cake tin with baking paper.

In a blender of food processor, add the whole orange, eggs, sugar and oil. Blend until smooth and fully combined.

In a large mixing bowl, whisk together the flour, baking powder and salt. Gradually ass the orange mixture to the dry ingredients, stirring just until combined. Do not overmix.

Pour the batter into the prepared cake tin and smooth the top.

Bake for 40-50 minutes, or until a toothpick inserted in the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze: In a small bowl, whisk together icing sugar and orange juice to make a smooth glaze. Drizzle over the cooled cake and sprinkle with orange zest before serving.