Whenever my neighbour goes to her brother’s house, she always comes home with fruit picked straight from the tree. It’s about as fresh as fresh gets.
So when Luce bought me a bag of delicious oranges, I knew I had to make a cake. And not just any old cake, I wanted to use a cake that used the whole orange, because these were so delicious I did not want to waste one bit. Of course, I added chocolate chips because a) today is National Chocolate Chip Day and b) orange and chocolate is one of my all time favourite combos. However, if you prefer you could chuck in some sultanas, and if you want to go nuts, why not throw in some walnuts while you’re at it?
There’s so much to love about this cake, not least, that you can prepare it in 30 seconds, maybe even less, if you’re super organised. It’s also super delicious, freezer friendly and keeps for up to a week, although I should warn you, that it’s so delicious, it will never last that long!
Ingredients – Traditional
1 whole orange, unpeeled, quartered
1 teaspoon bicarbonate of soda
1/2 cup water
125g butter, softened
200g caster sugar
2 eggs
300g plain flour
1 teaspoon vanilla essence
150g milk or dark chocolate chips
How to – Traditional
- Preheat the oven to 180C/160C fan-forced. Lightly grease a 20cm round tin and line the base with baking paper.
- Remove pips and gnarly ends from the orange quarters and blitz in a food processor until finely chopped.
- Dissolve the bicarb in the water and add the bicarb mixture along with the butter, sugar, eggs, flour and vanilla and whizz to combine.
- Stir through the chocolate chips.
- Pour into prepared cake tin and bake for 40-50 minutes. It’s ready when a skewer inserted in the middle comes out clean.
Ingredients – Thermomix
200g raw sugar
1 whole orange, unpeeled, quartered
1 teaspoon bicarbonate of soda
1/2 cup water
125g butter, softened
2 eggs
300g plain flour
1 teaspoon vanilla essence
150g milk or dark chocolate chips
How to – Thermomix
- Preheat the oven to 180C/160C fan-forced. Lightly grease a 20cm round tin and line the base with baking paper.
- Add the raw sugar to the TM bowl and mill for 7 seconds on speed 9. Set aside.
- Remove pips and gnarly ends from the orange quarters and place in TM bowl and mix for 7 seconds on speed 8. Scrape down sides of bowl.
- Dissolve the bicarb in the water and add the bicarb mixture along with all the other ingredients including the sugar and mix for 20 seconds on reverse on speed 4, scraping down the sides of the bowl half way through.
- Pour into prepared cake tin and bake for 40-50 minutes. It’s ready when a skewer inserted in the middle comes out clean.
Other info
Prep time: 30 seconds Cooking time: 50-60 minutes
TIP! Jaffa this cake up with some chocolate icing.
This cake is freezer friendly and will keep in an airtight container for up to a week.
