Whole Orange Cake


1 small orange

140g (5oz) caster sugar

3 eggs

85g (3oz) self-raising flour

100g (4oz) ground almonds

50g (2oz) butter, melted (optional)

FOR THE ICING

85g (3oz) icing sugar

juice of 1 small sweet orange

icing

crème fraiche, to serve

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Method:


1.  Put the orange in a pan and cover with cold water.  Bring to the boil.  Cover and simmer for 1 hour.  Remove the orange and cool.


2. Preheat the oven to 180ºC/Gas 4/fan oven 160ºC.  Butter and line the base of a 20cm/8in round, deep cake tin. Roughly chop the cooked orange, discarding the pips.  Whizz in a food processor until smooth. Whisk the sugar and eggs until light and fluffy.


3. Sift the flour and ground almonds on to the egg mixture.  Using a large metal spoon, fold gently, then add the orange puree and melted butter.  Fold gentlly until just mixed.  Pour the cake mixture into the prepared tin.  Bake for 40-45 minutes until the cake is brown and springs back when lightly pressed.  Cool in the tin for 5 minutes.  Mix the icing sugar and juice together, drizzle, and serve with crème fraiche.