Baking has become an even bigger part of our lives since lockdown. And I know we’re not alone – the lack of flour in supermarkets has created a real sense of frustration in shoppers and our local store has even bagged up their own flour from the bakery to help ease the supply.
The good weather that we’ve experienced usually sees me adding far more fruit to my online basket than normal and even with hungry mouths to feed, there is usually one or two items left in the fruit bowl at the end of the week; berries are thrown into overnight oats or into some pie to have after Sunday dinner, but having some enormous, juicy oranges from Iceland, I decided to try something different; a whole orange cake.
Yes, you read that correctly, a cake using all of an orange. Peel and all.
You will need:
- 3 eggs
- 250g caster sugar
- 275g plain flour
- 2 1/2 tsp baking powder
- 100g unsalted butter, softened
- 110g plain Greek yogurt
- 1 large orange, cut into chunks and pips removed
Preheat your oven to 180 degrees. Grease a spring-form cake tin. Place the sugar and eggs in a bowl and beat until fluffy. Slowly add the flour and the baking powder to the bowl along with the butter. Then stir in the yogurt. Put the orange chunks in a blender and blitz until it becomes puree, add the puree to the cake mixture and stir until evenly combined, then put the mixture into the greased cake tin. Bake for 50-60 minutes, using a skewer to make sure the cake is cooked all the way through. Allow to cool for about 15 minutes before removing from the tin.
This is amazing and really moist – but if you wanted to really add some zing, you could make a syrup glaze using the warmed juice of another orange and some icing sugar and drizzle over the top.
We first greedily sampled ours whilst it was still warm – but it was also equally delicious cool, with a spoonful of Greek yogurt.