Orange lightning cake
Photo by Annabel Langbein Media
This is a great cake to make in winter with oranges coming into season. I call it a lightning cake because you make it in a flash. It's so quick and simple and yet it has an amazing flavour, like something your grandmother might have made, that has everyone coming back for seconds. The whole orange keeps it wonderfully tender so it makes a great dessert cake served with a dollop of yoghurt. It will keep in an airtight container for up to a week or can be frozen. Ready in 1¼ hours
- Preheat oven to 160C fanbake. Grease a 20cm-diameter cake tin and line the base with baking paper.
- Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped.
- Dissolve baking soda in water and add to the food processor with butter, sugar, eggs, vanilla and flour. Whizz to combine.
- Add sultanas or raisins and walnuts, if using, and stir with a spoon or pulse several times to just combine (don't whizz them or they will break up).
- Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean (about 1 hour).
More easy baking recipes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visit annabel-langbein.com.