Rhonda made hers in a loaf pan. I decided to make individual cakes using a new pan I have. I knew at the time I over-filled, but I wasn't too concerned. It was hot and I didn't want the oven on any longer than it had to be by baking two sets. Besides, I really wanted to eat one, I didn't care what it looked like!
INGREDIENTS1 whole orange3 eggs6.3 oz melted butter1 cup white sugar1½ cups self raising flour OR 1½ plain (all purpose) flour with 1½ teaspoons baking powder sifted in
METHODPreheat your oven to 180C/350F.Grease your cake tinWash the orange/lemon thoroughly - this is particularly important if the orange/lemon is not organic or from your backyard
Put the whole washed orange/lemon into the food processor and process it until it's completely broken down and no large pieces remain. Add the rest of the ingredients and process again until everything is mixed together, about 30 seconds.
Scrape the batter into the cake tin and cook for around 40 minutes.
The "bestest" part about this cake is no peeling, no zesting (although I have a "thing" about zesting), no juicing.....just throw the whole fruit in the processor and you are done! It's also an easy clean up!
It was a yummy dessert after our chicken I cooked in the crock pot yesterday. Chicken made with white wine, lemon, garlic and oregano.
Maggie and I are each having one for breakfast this morning. :)