Whole orange cake
Indulge in a zesty, nutty delight with our Whole Orange Cake recipe! Made with fresh oranges, almonds, self-raising flour, and a hint of butter, this moist and flavorful cake is perfect for any occasion. Easy to follow and absolutely delicious, this dessert promises a burst of citrusy goodness in every bite. Enjoy with a drizzle of orange juice and a sprinkle of powdered sugar for an extra touch of sweetness!
- 26 Mar 2024
- Cook time 75 min
- Prep time 90 min
- 12 Servings
- 8 Ingredients
This whole orange cake is a delightful blend of sweet and citrusy flavors, perfect for any occasion. With the combined richness of almonds and the freshness of orange juice, it's sure to be a hit among your family and friends. Let's walk you through how to make this delicious cake.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line the bottom of a 9-inch round cake pan with parchment paper. Lightly butter the sides and dust with flour, then tap out the excess flour.
- Place the almonds in a food processor or blender and pulse until they are finely ground. Set aside.
- In a large mixing bowl, whisk together the 2 tsp of butter, 1 cup of milk, and 3 eggs until well combined and smooth.
- In a separate bowl, sift together the 1 cup of self-raising flour and 1 cup of sugar. Add the ground almonds and mix well.
- Gradually add the dry mixture to the wet mixture, whisking until the batter is smooth and there are no lumps.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a cooling rack to cool completely.
- In a small bowl, mix together 1 cup of powdered sugar and 2 tbsp of orange juice until smooth. The glaze should be thick but pourable. If necessary, add a bit more orange juice to reach the desired consistency.
- Once the cake is completely cooled, drizzle the orange glaze over the top of the cake, allowing it to drip down the sides.
- Let the glaze set for about 10-15 minutes before serving.
- Slice and enjoy your delicious whole orange cake! It's perfect with a cup of tea or coffee.
Tips:
- Use fresh oranges to get the best flavor in your cake. Freshly squeezed orange juice and zest can enhance the overall taste.
- Make sure all your wet ingredients are at room temperature before mixing. This helps in achieving a smoother batter and even baking.
- When incorporating the almonds, you can either chop them finely for a bit of texture or grind them for a smoother finish.
- Sift the self-raising flour to ensure there are no lumps and the cake has a light, airy texture.
- Keep an eye on the cake towards the end of the baking time. Overbaking can cause the cake to dry out.
- For an added burst of flavor, consider adding a teaspoon of orange zest to the cake batter.
- Allow the cake to cool completely before drizzling the orange glaze to ensure it sets properly.
This whole orange cake is not only easy to make but also a delightful treat for any sweet tooth. With its moist and flavorful sponge, coupled with the zesty orange glaze, it’s bound to become a favorite. Enjoy baking and most importantly, enjoy every delicious bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 4.81g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.01g | 3% |
| Sugar 30g | 31% |
| Fat | |
| Fat 4.89g | 6% |
| Saturated 1.10g | 4% |
| Cholesterol 55mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 50mg | 9% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 0.76mg | 1% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 81mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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