Whole Orange Cake

This cake uses the whole orange - yes,  rind and all.  To save costs,  buy oranges in Winter when they are cheap,  whiz in the food processor and freeze in containers.   The fragrance of this cake is just lovely and the texture is rustic.  There's nothing artificial and the flavour is real.

1 whole orange cut into eighths
1  cup of  sugar
3 eggs
1 cup of Canola oil or 1/2 and 1/2 with olive oil
2 cups SR flour

In a food processor whiz one whole orange.  Make sure there are no pips.

Add the eggs,  sugar and oil and whiz until well combined

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Add the flour and whiz again.

Pour into a large greased fluted ring cake tin or two medium loaf tins

Bake in a 180 degrees Celsius oven for about 40 minutes until  the middle springs back

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Turn onto a cake rack when cool

This cake can be iced with lemon icing and dusted with coconut.

Notes -

*  This cake freezes well without the icing.

* The batter can be made into cupcakes.