Whole Orange Cake Print E-mail
Written by Billington's, 2004   
A deliciously tangy fruitcake that's not too sweet. If you wish, you can sift a teaspoon of ground cinnamon into the mixture when you add the flour.

1 large orange
150g (5oz) butter
175g (6oz) golden caster sugar
225g (8oz) self-raising flour
225ml (8fl oz) milk
2 medium eggs
50g (2oz) walnuts, chopped
110g (4oz) sultanas
For the topping
Juice from the orange
50g (2oz) unrefined demerara sugar

Pre-heat oven to 180ºC/350ºF/Gas Mark 4.

Squeeze the juice from the orange and reserve for the topping.

Place the orange flesh and peel in a blender or food processor and reduce to pulp. Set aside.

Cream the butter and sugar until light, then sift in the flour. Beat in the milk gradually with the eggs, then beat well for 1-2 minutes.

Fold in the orange pulp, nuts and sultanas. Spoon into a greased lined 20cm (8in) round cake tin and cook for 40-50 minutes. The cake will be cooked through when a skewer inserted in the middle comes out clean.

For the topping: pour the orange juice over the cake as soon as it comes out of the oven. Sprinkle over the demerara sugar and leave until the cake is cold.

To finish, if preferred: thinly slice an orange and place in a pan with 150ml (1⁄4 pint) water and 50g (2oz) golden granulated or golden caster sugar. Heat gently until the sugar has dissolved then increase the heat and cook until the liquid is a light golden caramel. Remove from the heat and stir in the orange slices. Arrange the caramelised slices on the cake.

Store in an airtight tin for up to three days.

Serves 6-8
 
[ Back ]