Just when you think you’ve got this whole baking thing down, along comes a recipe like this. Put an orange in a blender? A whole orange? Skin, pips, everything?
Yes folks, your eyes aren’t playing tricks on you. That’s exactly what this recipe asks you to do. I’d like to thank Joanna from Bronte for this recipe. Joanna says it’s been a firm favourite for some time now, and I can see why.
This cake is so easy to make and has a delicious citrus tang without being too over-powering. Perfect for a quick afternoon tea, this cake tastes the best when eaten on the day it was made.
With such basic ingredients, all you have to do is keep an orange in the fruit bowl and you’ll never be short of a cake again.
1 orange – skin, pips, the whole bit
1.5 cups self-raising flour
1 cup sugar
180g melted butter
Icing sugar, for dusting once baked
Preheat the oven to 180°C. Grease and line a round or rectangle cake tin.
Cut your orange, skin and all, into very small pieces. Place in the blender and whiz together. Add all of the other ingredients (except the icing sugar) and blend until just combined.
Pour the mixture into your prepared tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean.
Dust with icing sugar and serve as is, still warm, or with a spoonful of cream, ice cream or natural yoghurt. Delicious!
Do you have a great recipe that you would like to share with the people of the Eastern Suburbs? If your answer is yes, send it on through to firstname.lastname@example.org and you could see it in a future issue of The Beast. For more recipes and thrifty cooking ideas like the one above, visit operationjamjar.blogspot.com.