Whole Orange and Coconut Cake
Whole Orange and Coconut Cake uses entire oranges with their peel for that intense orange flavour with the addition of yummy coconut for texture
Ingredients
- 2 small whole oranges (approx. 150gm/5.3oz) (NOTE 1)
- 6 large eggs
- 1¼ cups caster sugar (NOTE 2)
- 1 tsp vanilla extract
- 1¼ tsp baking powder
- 2 cups almond meal (NOTE 3)
- ¾ cup unsweetened desiccated coconut (NOTE 4)
- ½ tsp salt
Instructions
- Fill a medium saucepan 3/4 full with water and add in the oranges. Place the saucepan over high heat and bring the water to a boil. Reduce the heat to medium then cover and boil the oranges for an hour. Check occasionally to make sure there's enough water to cover the oranges during the boiling process. Meanwhile, in the last 15 minutes of the boiling the oranges, preheat the oven to 160°C (320°F) or 140°C (284°F) Line and grease the sides and base of a 24cm (9.5in) spring form tin with baking/parchment paper.
- Drain the hot water from the oranges and rinse them with cold water. The oranges will be quite soft and may slightly split, but this is okay and won't impact the overall cake. Once the oranges are cool enough to handle, chop them roughly and remove any seeds.
- Place the chopped orange in a blender or food processor, and blitz until the oranges resemble thick puree. Add in the remaining ingredients and blitz for 20 seconds. Use a spatula and scrape the sides of the bowl and blend further for a further 10 seconds. Pour the mixture into the prepared tin and bake for 50 to 60 minutes or until skewer comes out clean when inserted in the middle of the cake. Leave cake in tin to cool for completely before serving.
Notes
(NOTE 1) Oranges - Choose oranges that are not too large, they should be the size of a baseball or weigh approximately 150gm/5.3oz per orange. I used blood oranges but any type of orange should work.
(NOTE 2) Caster sugar (superfine sugar) – Caster sugar has finer granules than regular white sugar. However, it’s not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can’t find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don’t over-blitz to a powder consistency. Or, just use equal amounts of regular white sugar.
(NOTE 3) Almond meal is ground almonds. Over here you can get both unpeeled and peeled (blanched) ground almonds, either would work in this cake.
(NOTE 4) Desiccated coconut - I used unsweetened desiccated coconut which is dry and finely shredded into fine flakes.
Serving suggestions - Serve cake with fresh cream or vanilla ice cream.
Leftovers - Allow the cake to cool completely at room temperature, then transfer into a sealed container and store in the fridge for up to 5 days. The cake also freezes well for up to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1ServingCalories: 268kcalCarbohydrates: 29gProtein: 8gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 179mgPotassium: 104mgFiber: 3gSugar: 24gVitamin A: 184IUVitamin C: 12mgCalcium: 88mgIron: 1mg