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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This cake was first written up in the Jerusalem Post back in 1999 by my friend Judy Montagu. It has not fat added to it and relies chiefly on the natural oil contained in orange peel. I made this cake back when it first appeared in the paper but have forgotten about it in the last few years. Thankfully, Judy wrote up about it again, and here it is. Ingredients:
1/2 cup self-raising flour |
1 cup sugar (or a bit less) |
4 eggs |
1 whole orange, including peel, well scrubbed |
Directions:
1. Preheat the oven to 350 degrees F.
2. Quarter the orange and remove only the pits and center pith.
3. Pulp it in the food processor until smooth. (If it isn't very juicy, you can add a tablespoon or two of orange juice.)
4. Beat the eggs well with the sugar, add the orange and the flour until blended.
5. Bake for 20-30 minutes, or until the top turns golden.
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