Juicy Altogether Orange Cake

half a juicy orangeThis cake uses a single sweet juicy orange. Fruit, pith and skin, all go into the food processor. Hence the name, Juicy Altogether Orange Cake.

I owe this one to my dawning realization that (a) it is Lent and (b) my conquest of all things rich and creamy has been continuing, unabated, long past Pancake Day!

Time for some culinary sack cloth and ashes. Or, at least, something that’s a bit easier on the waistline.

Enter my Good Food Healthy Eating Cookbook. And some more good news. A cake that is (relatively healthy), with just 266 calories a slice, before any icing. (Admittedly Good Food says it serves 12, whereas OH and I divided it into 6, but I’m betting you guys have more self-control!)

From my jaunts around other #TastyTuesdays and #RecipeoftheWeek posts, I discovered Inside the Wendy House and “borrowed” the concept of coconut based icing. TBH I am not a big lover of the overly sugary pink or white icing you see on wedding cakes and Barbie-esque cupcakes. I was looking for something a bit different, less cloying. But, if you don’t like coconut, or just want to keep it simple, substitute a light sprinkling of icing sugar instead, or just leave it plain!

Orange cakeTo make the Juicy Altogether Orange Cake, you will need

  • 1 medium sweet juicy orange
  • 175g butter, softened
  • 175g light muscovado sugar
  • 3 eggs
  • 175g self-raising flour
  • Half teaspoonful of bicarbonate of soda
  • 50g ground almonds

For the coconut frosting, you will need

  • 125ml coconut cream
  • A teaspoonful of icing sugar
  • A teaspoonful of maple syrup
  • Yellow food colouring
  • Teaspoonful of chopped hazelnuts (optional)
  • Teaspoonful of candied fruit peel (optional).

To make the Juicy Altogether Orange Cake is very simple.

  1. First set the oven to gas mark 5/190 C and grease a round 23cm/9in, 5cm/2in deep cake tin . I line the bottom with baking paper and grease the sides with a dab of olive oil, on kitchen paper, which I wipe the sides with.
  2. Cut orange into chunks. Remove pips. In a food processor, mash to a fine puree (pith, skin and flesh, everything but the pips!).
  3. Tip in the butter, sugar, eggs, ground almonds and flour and combine until smooth (you may have to divide into two batches, as I did).
  4. Pour into the tin and smooth out the top.
  5. Bake in the oven for 25-30 minutes, until the cake is risen and the top is brown (a knife should come out of the centre of the cake clean).
  6. Allow to cool for 10 minutes, then turn out on a wire rack.

To make the coconut frosting

  1. Whip the coconut cream, add in the syrup, colouring and icing sugar and continue to whisk until it is stiff. NB. Add the colouring gradually until you get the shade you want. The syrup will turn the coconut creamy slightly greed, omit and double up on the icing sugar if that is your taste.
  2. Spread over the top of the cake.
  3. Sprinkle with hazel nuts and fruit if desired.
  4. Chill well before serving.

orange cake with cocnut cream icingEnjoy and feel virtuous!

Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.

Tasty Tuesdays on HonestMum.comLink up your recipe of the week


About sarah

Old enough to know better, still young enough not to care. Property lawyer, sometime developer, writer and mother, coffee lover and cat-napper. I blog about life as a mum in North Wilts.
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13 Responses to Juicy Altogether Orange Cake

  1. That looks really yummy, I’m guilty of missing the toppings of most cakes I make, to save calories!!

    • sarah says:

      Sadly I’m the reverse…actually hunted out a recipe for icing to go with this one, but would be just as good with a dollop of low fat formage frais!

  2. Alison says:

    oh now that looks gorgeous.

  3. A beautiful looking cake. The coconut icing sounds heavenly.

  4. mydaysni says:

    That does look delicious, and light. I love anything orange flavoured. One of my favourites!

  5. Honest Mum says:

    This looks utterly beautiful, adore the idea of coconut frosting too, so original. Thanks for linking up to #tastytuesdays

  6. cheryoncake says:

    Now that looks lovely and I’m intrigued to see if including all the skin and pith makes it a little too bitter. If it tastes as good as it looks though, I doubt it….

    • sarah says:

      Not too bitter for us, maybe trick is to pick a sweet juicy orange. Actually can’t really taste the pith and skin other than as a general orange flavour.

  7. Mmm, sounds wonderful. I’ve never tried using the whole orange. Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! :D x

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