Michela Chiappa's zesty orange cake
If you’ve spent a lifetime peeling oranges...then the chore stops now! Michela Chiappa is testing out a viral baking trend using a whole orange, rind included, to make a deliciously moist cake. It looks so easy, but will it prove to be a success?
Michela's whole orange cake
Serves: 4
Ingredients
Cake
1 orange
170ml olive oil or sunflower oil (alternatively, avocado or coconut oil can be used)
4 medium eggs
200g caster sugar
1 teaspoon lemon extract
200g self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Drizzle
15g soft butter
1 cup icing sugar
1 tablespoon orange zest
15ml orange juice
50ml double cream
Method
Cake
1. Preheat the oven to 180°C (fan) and line a large loaf tin with parchment paper or grease it with a little oil.
2. In a blender, combine the orange, olive oil (or preferred oil), eggs, caster sugar, and lemon extract. Blend the ingredients at a high speed until a smooth consistency is achieved.
3. In a separate bowl, fold in the self-raising flour, baking powder, and salt into the blended mixture. Gently combine the ingredients until they are fully incorporated.
4. Pour the batter into the prepared loaf tin, ensuring it is evenly distributed.
5. Place the tin in the preheated oven and bake for approximately 45 minutes, or until the cake turns golden brown and is cooked through.
6. Once fully baked, remove the cake from the oven and allow it to rest before serving.
Drizzle
1. Put all ingredients in a bowl and whisk until smooth and desired consistency.
2. Drizzle onto the cake once completely cooled.