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  • 1 medium (240g) whole orange
  • 200g butter, melted
  • 3 eggs, beaten lightly
  • 1 cup (220g) caster sugar
  • 1½ cups (225g) self-raising flour
  • 1 medium (140g) lemon
  • 1 small (180g) orange
  • 1 cup (160g) icing sugar mixture
  • 1 teaspoon boiling water, approximately

Whole orange cake with citrus icing


    Preheat the oven to moderate (180°C/160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper.

    Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until pulpy.

    Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake in a moderate oven for about 50 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.

    CITRUS ICING: Using a zester, remove strips of rind from lemon and orange - you will need 2 teaspoons of each. Squeeze juice from fruit - you will need 2 teaspoons orange juice and 2 teaspoons lemon juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

    Pour Citrus Icing immediately over cake; stand until set.

    Un-iced cake suitable to freeze. Butter suitable to microwave.

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