Whole orange bundt cake

An orange bundt cake made with a whole orange (yes – including the peel!) or, if you prefer, a wonderfully moist orange cake baked in a standard tin. Delicious, delicate, moist. Although I didn’t manage to bake it for Easter, I happily returned to the recipe a few days later. Many thanks to Mrs Elżbieta for sharing this tried-and-tested recipe :).

Ingredients for whole orange bundt cake:

• 3 large eggs
• 150 g caster sugar
• 100 ml rapeseed oil
• 1 teaspoon vanilla extract
• 240 g plain flour
• 2½ teaspoons baking powder
• 1 orange (unwaxed, preferably organic), approx. 200 g

All ingredients should be at room temperature. Wash the orange, cut into pieces, remove any seeds and blend into a smooth purée – including the peel.

In a mixing bowl, whisk the eggs, sugar and vanilla extract on high speed until light, pale and fluffy – the mixture should triple in volume and fall in a ribbon when lifted. Gradually pour in the oil in a thin stream, whisking continuously. Add the orange purée in three batches, whisking after each addition. Sift in the flour and baking powder directly into the mixture. Gently fold with a spatula until just combined.

Grease and flour a cake tin (approx. 2-litre capacity), tapping out any excess flour. Pour in the batter and level the surface.

Bake at 170°C for 30 – 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool slightly in the tin, then turn out onto a serving plate. Drizzle with icing and decorate with candied orange peel.

Ingredients for orange icing:

• 1 cup icing sugar
• 3 tablespoons orange juice

Mix until smooth, adjusting the consistency as needed (more icing sugar if too thin, more juice if too thick).

Additionally:

• candied orange peel, for decoration

Enjoy!