1 large orange washed and cut into pieces
250g caster sugar
275g plain flour
2 1/2 teaspoons baking powder
100g butter, softened to room temp
110g plain Greek yogurt
100g mixed peel
100g shredded coconut
What to do
Preheat oven to 170 degrees celsius – not fan forced.
Grease and line your 8 inch round baking tin with baking paper so that the paper rises around 5cm above the sides of the pan. This prevents the top and sides from burning.
In a food processor, process the whole orange until it is almost pureed.
Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Add the flour and baking powder to the mixture in the bowl a little at a time together with the softened butter. Continue to mix until completely blended, then stir in the yogurt, mixed peel and shredded coconut.
Add the pureed orange to the cake mixture and stir until evenly combined.
Pour the batter into the prepared baking tin and bale for 50-60 minutes (depending on your oven). To test if your cake is ready, poke the cake with a wooden skewer. It’s ready if the skewer comes out clean. Allow the cake to cool in the tin before serving. The orange cake will cut more easily if it's cool first.
Decorate with my buttercream and coconut flakes. Enjoy!
Happy baking xxx