Whole Orange Cake with White Chocolate Icing
This is such a lovely moist cake with beautiful citrus flavour. Just perfect for these delicious new season Gisborne oranges from Twisted Citrus. I have used a Bundt tin but a regular ring tin would work just as well. This is a simple recipe using mainly pantry staples and a little yoghurt. It is delicious served for afternoon tea with a cuppa. Ingredients
- – 4 eggs
- – 375g caster sugar
- – 400g white flour
- – 3 ½ tsp baking powder
- – 150g butter softened
- – 1/2 c plain Greek yogurt
- – 1 large twisted Citrus orange
- – ½ cup white chocolate chips
- – 1 tablespoon milk
- – White chocolate drops
- – Dehydrated blood orange
Preheat the oven to 180 Fan Bake
Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.
While your orange is cooling, grease your Bundt tin (or cake tin) with butter
When the orange is soft and cool, cut in half and remove any pips. Process the whole orange in the food processor, including the skin, until medium chunky. Set aside.
Place the sugar and eggs in a large bowl and beat until light and fluffy, I used an electric whisk but you can easily do by hand if you prefer.
Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and orange.
Spoon the batter into the tin.
Cook in the oven for 50-60 mins until a skewer comes out clean.
Leave to cool in the tin.
Make the icing once the cake is cooled.
For the icing
Combine the white chocolate & milk in a microwave proof bowl and microwave on medium for 50 seconds. Then stir and then heat again for 30 seconds, and stir. Repeat until white chocolate is fully melted. stir well after each 30-second interval.
Pour the warm icing over the cooled cake. Let stand about 30 minutes. Garnish, serve.