Whole Orange Spiced Easter Cake

In NZ we throw out 6322 tonnes of Oranges and Mandarins per year, so just don’t! Make some of those sad oranges into this special cake.  Sometimes I find I have just two oranges sitting in the fruit bowl (or in the fridge) and they are just too manky to enjoy fresh but still good. Well this cake is just for you.  Does not take up many oranges but saves them from being put into the bin.

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Whole Orange Spiced Easter Cake

You will need:
Clean hands
20cm tin (or smallish tin), greased and lined with baking paper
Cake rack
Mixer/Bowl 
Whisk
Wooden spoon/Spatula
Pot for glaze
Zester/Grater

Ingredients

Serving Size: 1 cake

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 

little bit of fun if using – I’ve used whisky

Method

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, ha ha). 

Fold in, but do not over beat.

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.)
ANYWAY. 
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. 

Glaze
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.