Whole Orange Cake

• 1 THIN SKINNED ORGANIC ORANGE (UNWAXED)
• 200 g CASTER SUGAR
• 100 ml LIGHT OLIVE OIL
• 3 EGGS
• 100 ml SEMI-SKIMMED MILK
• 250 g PLAIN FLOUR
• 4 TSP BAKING POWDER

Preheat the oven to 180°C/160°C/gas 4. Line the base and sides of a deep sided loose-based 22 cm round cake tin.

Wash the orange and cut into quarters without peeling and remove any pips. Place the peel and flesh in the food processor fitted with the ultrablade knife.

Add the sugar, oil, eggs and milk. Mix at speed 11 for 2 min. Scrape down sides of the bowl. Add the flour and baking powder. Set to speed 9 for 40 s.

Pour the batter mixture into the tin. Bake for approximately 35 to 40 mins or until a skewer inserted in the centre comes out clean. Remove from tin and leave to cool on wire rack.

TIP Use small thin-skinned Valencia oranges. Jaffa oranges have a thick white pith which could make the cake bitter. After cooking spoon over an orange glaze made by simmering 3 tblsp orange juice with 75 g caster sugar or serve with a dark chocolate sauce.