This is one of my go to cake recipes that I have used for years in a food processor and adapted to the tmx. It is so quick and easy and more importantly, super moist and tasty!!!

This can be frozen and thawed for an easy afternoon tea or for school lunchboxes.

 

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Simple Whole Orange Cake

  • Serving Size: 8

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 2
  • Cook Time: 45
  • Total Time: 47

Description

A very tasty yet simple cake to whip up when you need a last minute lunchbox snack or afternoon tea for guests.


Scale

Ingredients

  • 1 whole orange, quartered
  • Flesh from a whole orange, quartered
  • 200g butter, softened
  • 3/4 cup sugar
  • Vanilla bean paste, to taste
  • 1 3/4 cup self raising flour
  • 3 eggs

Instructions

  1. Preheat oven to 180 degrees.
  2. Grease a round springform tin or tin of choice (these make great muffins).
  3. Place oranges in to Thermomix bowl.
  4. Blitz on speed 9 for 15 seconds or until desired consistency. Ensure all skin has been blitzed and resembles zest.
  5. Add remaining ingredients.
  6. Mix on speed 6 for 30 secs or until combined.
  7. Pour into prepared tin.
  8. Cook for approximately 45 mins. This will vary depending on your oven.
  9. Serve warm with custard or cold with whipped cream.

Notes

  • I make these in muffin forms and freeze for easy school lunchboxes.
  • You can use two whole oranges if you prefer.
  • Replace one Oranges for Limes or Lemons.
  • Poppyseeds can be added for a quick Orange and Poppyseed cake. Or Chia Seeds.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

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10 Comments

  1. Unknown April 11, 2014 at 9:11 am - Reply

    Would love to make this cake but am unsure about the first orange. Do you use a whole orange, skin, pith and all? Thanks, Sheila

  2. Unknown April 11, 2014 at 9:13 am - Reply

    Just reread the instructions and can see the answer is Yes, skin and all ��

  3. Kylie October 27, 2014 at 12:09 pm - Reply

    This cake was so easy to make and absolutely delicious, thank you!

  4. sandra November 15, 2014 at 3:16 pm - Reply

    This cake is always a hit.

  5. Sarah January 16, 2015 at 2:57 pm - Reply

    So simple and so divine!!! I added poppyseeds and cooked as muffins and they were super delish! Another hit from this amazing blog πŸ™‚

  6. Sara June 3, 2015 at 7:54 pm - Reply

    Just tried this recipe using white wings gluten free sr flour and it’s a success. I subbed in 1.5 cups instead of 1 3/4

    • Peta June 4, 2015 at 9:39 pm - Reply

      Love this! Thank you so much for letting me know! Will be a great help for others πŸ™‚

  7. Em G September 7, 2015 at 11:28 pm - Reply

    Love this cake – so easy and delicious. I make up a couple when i have lots of oranges and they freeze (and defrost) really well.

  8. Kaycee October 8, 2015 at 2:41 pm - Reply

    in the oven now, smelling delicious. I too subbed the flour for gf flour as per comment above.
    I am doing a big lunchbox bake up for back to school, helped by my four daughters (aged 9,6,4&2) and the 6yr old was reading the instructions to me and said “ring tins” instead of springform tins…..so i now have 2 ring tins of mixture cooking…..hope they work πŸ™‚

  9. Reema May 19, 2016 at 7:29 pm - Reply

    For anyone who doesn’t have a thermomix and is wondering if a blender will work – I used a ninja blender and it came out beautifully! I also substited the sugar for honey for my diabetic friend, and cooked for 1 hour at 170 because honey tends to burn quicker than sugar. Great recipe, thanks for sharing πŸ™‚

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