{"id":164,"date":"2013-03-30T22:22:00","date_gmt":"2013-03-30T09:22:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=164"},"modified":"2025-01-27T08:35:46","modified_gmt":"2025-01-26T19:35:46","slug":"whole-orange-cake","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/whole-orange-cake\/","title":{"rendered":"Whole Orange Cake"},"content":{"rendered":"\n<p>This is the first cake I saw that uses an entire orange. Most use only the zest and maybe some juice. It comes from my friend Colin Hopcroft.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>I overcooked this the first time I made it (see photo). The original recipe said to bake it in a ring tin for 40-45 minutes, so I was surprised to find it overdone when I checked it at 35 minutes.<\/p>\n\n\n\n<p> <strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 whole orange, skin and all<\/li>\n\n\n\n<li>180g melted butter<\/li>\n\n\n\n<li>3 eggs<\/li>\n\n\n\n<li>1 cup sugar<\/li>\n\n\n\n<li>1\u00bd cups flour<\/li>\n\n\n\n<li>2 teaspoons baking powder<\/li>\n<\/ul>\n\n\n\n<p><em>Tip: Use <a href=\"https:\/\/shadowfoot.com\/recipe\/substitutions\/flour-substitution\/#self-raising-flour\" target=\"_blank\" rel=\"noreferrer noopener\">self-raising flour <\/a>instead of the flour and baking powder.<\/em><\/p>\n\n\n\n<p> <strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 180\u00b0C.<\/li>\n\n\n\n<li>Grease and flour a baking tin.<\/li>\n\n\n\n<li>Process the whole orange until well pur\u00e9ed.<\/li>\n\n\n\n<li>Add eggs, sugar, and butter, mixing well. <em>This can be done in the processor.<\/em><\/li>\n\n\n\n<li>Sift flour and baking powder, and fold into orange mixture.<\/li>\n\n\n\n<li>Bake for 30-45 minutes until a cake-tester shows it is cooked.<\/li>\n\n\n\n<li>Cool, and either ice with <a href=\"http:\/\/shadowfoot.com\/recipe\/orange-icing\">Orange Icing<\/a> or dust with icing sugar when serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is the first cake I saw that uses an entire orange. Most use only the zest and maybe some juice. It comes from my friend Colin Hopcroft.<\/p>\n","protected":false},"author":1,"featured_media":198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm9.staticflickr.com\/8392\/8602853848_c101ac747a.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"1","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11,28],"tags":[89,86,88,83,40,87],"class_list":["post-164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-tips","tag-baking-powder","tag-butter","tag-egg","tag-flour","tag-orange","tag-sugar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8392\/8602853848_c101ac747a.jpg?fit=499%2C333","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":153,"url":"https:\/\/shadowfoot.com\/recipe\/cappuccino-cake\/","url_meta":{"origin":164,"position":0},"title":"Cappuccino Cake","author":"Brian","date":"25 November 2012","format":false,"excerpt":"This Cappuccino Cake combines a rich, coffee-infused base with a sweet meringue topping, creating a delightful treat for coffee lovers. Simple yet elegant, it\u2019s perfect for sharing with friends or enjoying with your favourite brew. Baked to golden perfection and finished with a dusting of cinnamon, this cake is as\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8478\/8215468381_e2285774d6.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":150,"url":"https:\/\/shadowfoot.com\/recipe\/pistachio-cake\/","url_meta":{"origin":164,"position":1},"title":"Pistachio Cake","author":"Brian","date":"31 July 2012","format":false,"excerpt":"This Pistachio Cake is delicately flavoured with cardamom and vanilla, creating a tender, aromatic crumb that pairs beautifully with the rich nuttiness of finely ground pistachios. It\u2019s quick to prepare and can be baked in a ring tin or flat pan, making it versatile for any occasion. Serve it warm\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":135,"url":"https:\/\/shadowfoot.com\/recipe\/leanne-s-chocolate-cake\/","url_meta":{"origin":164,"position":2},"title":"Leanne&#8217;s Chocolate Cake","author":"Brian","date":"25 April 2009","format":false,"excerpt":"This chocolate cake, shared by my friend Leanne, was a hit during our night-fill supper breaks. Rich, spiced, and moist, it\u2019s a comforting classic topped with creamy chocolate icing that perfectly complements the cake\u2019s flavour. Simple to make and well-loved, this recipe brings back fond memories and is perfect for\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3654\/3514086464_f78322bcc3_d.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":162,"url":"https:\/\/shadowfoot.com\/recipe\/apple-molasses-upside-down-cake\/","url_meta":{"origin":164,"position":3},"title":"Apple-Molasses Upside-Down Cake","author":"Brian","date":"27 March 2013","format":false,"excerpt":"This Apple-Molasses Upside-Down Cake combines gingerbread's rich, spiced flavours with caramelized apples in a beautifully rustic dessert. Baked in a cast-iron pan, it\u2019s a stunning twist on a Tarte Tatin that\u2019s easier to make than it seems. With a tender molasses cake topping caramel-coated apples, this dessert is perfect for\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8228\/8583657945_ec7989efa5.jpg?fit=499%2C258&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":110,"url":"https:\/\/shadowfoot.com\/recipe\/upside_down_caramelised_banana_cake\/","url_meta":{"origin":164,"position":4},"title":"Upside-down caramelised banana cake","author":"Brian","date":"31 August 2005","format":false,"excerpt":"This upside-down banana cake is comfort baking at its best. Soft, cinnamon-scented sponge sits on top of a glossy layer of caramelised bananas, creating a cake that\u2019s rich without being heavy and familiar without being dull. It\u2019s the kind of cake that feels right for afternoon tea, family gatherings, or\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":109,"url":"https:\/\/shadowfoot.com\/recipe\/espresso_cake\/","url_meta":{"origin":164,"position":5},"title":"Espresso Cake","author":"Brian","date":"14 June 2005","format":false,"excerpt":"This is probably my favourite cake to make\u2014and not just for its flavour. An ex wrote this out for me from a recipe book he had, though he never made it himself. The handwritten note adds a little charm to what has become a go-to bake. What makes this cake\u2026","rel":"","context":"In &quot;Cakes&quot;","block_context":{"text":"Cakes","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/cakes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/04\/Espresso-Cake.webp?fit=1200%2C916&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=164"}],"version-history":[{"count":3,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/164\/revisions"}],"predecessor-version":[{"id":705,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/164\/revisions\/705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/198"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}