Easter Spiced Whole Orange Cake
You will need:
- Clean hands
- 20cm tin (or smallish tin), greased and lined with baking paper
- Cake rack
- Wooden spoon/Spatula
- Pot for glaze
- 250g sugar
- 100g butter
- 3 eggs
- 275g all-purpose flour
- 3 tsp baking powder
- 1 tsp allspice
- 2 tsp cinnamon
- ⅓ cup Greek yoghurt
- 1 large orange, washed and cut into pieces, removing pips, and pureed in a processor
- a little bit of fun, if using (see below)
Preheat the oven to fan bake 180°C.
In a mixer, beat together sugar and butter till creamed.
Add eggs one at a time and beat well after each egg. (If I am in a rush I add all at once.)
Sift in the flour, spices and baking powder and fold in with a wooden spoon or spatula.
Once all blended together, add the yoghurt and pureed oranges.
Here you can add the ‘little bit of fun’. I put in whisky (and of course a small taste test to check it’s not off, haha).
Fold in, but do not overbeat.
Pour cake mixture into your lovely pre-prepared tins.
(I generally forget to do this and run around like a mad thing prepping them at this stage.)
Pop into the oven and bake for 45 minutes.
Check after 30 minutes, as it can cook more quickly depending on your oven.
If it looks done and a testing skewer comes out clean, take out and rest on a cake rack.
- 1 orange - zest and juice
- ⅓ cup sugar
Place ingredients in a pot and gently simmer until a smooth consistency.
Pour over cooled cake and dust with icing sugar and extra orange zest. Serve with a smile and whipped cream.