Whole Orange Cake


  • 1 whole orange (about 200g), including peel and pulp
  • 125g butter (melted)
  • 75g ricotta
  • ½ to 1 cup (raw) caster sugar - according to individual taste
  • 2 eggs
  • 1 cups plain flour
  • icing sugar (for dusting)


  1. Preheat oven to 180°C (or 165°C fan-forced).
  2. Cut whole orange in half and then into eighths. Place in a food processor or blender and pulse until peel has been blended.
  3. Transfer blended orange in a mixing bowl. Add melted butter, caster sugar and ricotta. Mix then test for sweetness.
  4. Add lightly beaten eggs (with pinch of salt), one at a time, mixing well after each addition.
  5. Add 1 cup of plain flour and mix.
  6. Spread cake mixture into greased baking tin.
  7. Bake for 50 to 60 minutes, or until skewer comes out with only a few crumbs on it.
  8. When cake has cooled, dust lightly with sifted icing sugar.