NZ oranges are some of the best in the world, I think! Gisborne and Kerikeri produce the finest citrus and this cake is one to really highlight them. It's a simple cake but is so versatile. It makes a decent tea cake or serve it warm with custard and cream for a dessert.
Serves 6-8
Ingredients
1 large orange, chopped roughly, skin and all
1 ½ cups sugar
200g butter
3 eggs
1 ½ cups plain flour
1 heaped tsp baking powder
Pinch of salt
Custard and whipped cream to serve
Method
Pre-heat oven to 170 C fanbake. Grease and line a 20cm round cake tin.
Blitz orange in a food processor.
In a large bowl beat together the sugar and butter until pale and creamy. Add the eggs, beating after each addition.
Mix in the dry ingredients and the blitzed orange and beat briefly. Don’t beat for too long or the flour will make for a tough cake.
Scrape into prepared tin.
Bake for 50 minutes then check with that a skewer inserted comes out clean – it may need 5 or 10 more minutes.
Serve with custard and whipped cream.
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