\n

An orange bundt cake made with a whole orange (yes \u2013 including the peel!) or, if you prefer, a wonderfully moist orange cake baked in a standard tin. Delicious, delicate, moist. Although I didn\u2019t manage to bake it for Easter, I happily returned to the recipe a few days later. Many thanks to Mrs El\u017cbieta for sharing this tried-and-tested recipe :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for whole orange bundt cake:<\/span><\/p>\n

\n
• 3 large eggs<\/li>\n
• 150 g caster sugar<\/li>\n
• 100 ml rapeseed oil<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 240 g plain flour<\/li>\n
• 2\u00bd teaspoons baking powder<\/li>\n
• 1 orange (unwaxed, preferably organic), approx. 200 g<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Wash the orange, cut into pieces, remove any seeds and blend into a smooth pur\u00e9e \u2013 including the peel.<\/p>\n

  In a mixing bowl, whisk the eggs, sugar and vanilla extract on high speed until light, pale and fluffy \u2013 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 pur\u00e9e 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.<\/p>\n

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

  Bake at 170\u00b0C 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.<\/p>\n

  Ingredients for orange icing:<\/span><\/p>\n

  \n
  • 1 cup icing sugar<\/li>\n
  • 3 tablespoons orange juice<\/li>\n<\/ul>\n

    Mix until smooth, adjusting the consistency as needed (more icing sugar if too thin, more juice if too thick).<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • candied orange peel, for decoration<\/li>\n<\/ul>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      An orange bundt cake made with a whole orange (yes \u2013 including the peel!) or, if you prefer, a wonderfully moist orange cake baked in a standard tin. Delicious, delicate, moist. Although I didn\u2019t manage to bake it for Easter, I happily returned to the recipe a few days<\/p>\n","protected":false},"author":1,"featured_media":14383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81,21],"tags":[131,124],"duration":[],"tag_group":[],"class_list":["post-14382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","category-fruit-cakes","tag-candied-orange-peel","tag-orange-mandarine"],"acf":[],"yoast_head":"\n