This whole orange flourless cake is one of the tastiest, citrus infused cakes you'll ever taste - impossibly moist and super refreshing. Learn how two whole oranges become one delicious cake!
Using a little butter or oil, lightly oil a 23cm/9″ spring form baking tin - line the bottom and sides with baking parchment. Set aside.
In a large pan bring about 2 litres / 2.5qt of water to a boil. Drop in the two oranges and simmer gently for 40 minutes. Drain the water and add another 2 litres/2.5qt of cold water. Bring this to a boil and simmer for another 40 minutes.Drain and leave the oranges to cool for 30 minutes.
In a blender, or using an immersion blender, blend the oranges into a puree.
In a large bowl, stir together all the ingredients until well combined.
Pour the cake batter into the baking tin and bake in the oven for 45mins-1 hour or until the cake is done. Check by inserting a skewer or knife into the centre - if it comes out clean, the cake is cooked.
Leave the cake to cool in the tin for 20 minutes. It'll shrink slightly, which will ensure it comes away from the sides and pops out of the tin perfectly. Remove all the baking parchment and turn out onto a wire rack (right side up) to cool completely.
Once cooled completely, sprinkle with icing/confectioners sugar and serve!
I keep mine lightly covered with plastic wrap in the fridge for the week (if it lasts that long!)