Making cakes doesn’t have to be a long laborious process.
Although this cake takes about an hour to bake, mixing up the batter can be done in no more than 5 minutes.
Your secret weapon to quick cakes is a food processor. I use the attachment that came with my hand blender. Everything just goes in, gets whizzed up, and you’re done!
If you’re a long-time reader, you’ll find this cake very similar to my gluten-free Middle Eastern orange cake. This one, however, cuts out many time-consuming steps. (And unfortunately, is no longer gluten-free.)
1 medium-sized orange, seedless preferred
1/4 cup vegetable oil
125g caster sugar
125g all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Makes one 7″ cake.
Step 1: Preheat your oven to 175°C (350°F). Grease and line one 7-inch round cake tin.
Step 2: Cut the orange into quarters. (Remove the seeds if there are any.) Dump the orange quarters into the processor, skin, pith and all. Add the oil, eggs, and sugar, then process everything for about a couple of minutes until you get a smooth, bright orange puree. Add in the remaining ingredients, whiz everything together for about a minute. Pour the batter into your prepared tin and bake for 50 minutes.
This cake has a strong citrus scent and flavour, and is surprisingly moist and fluffy despite spending so long in the oven. Best of all, no one will know it took you barely 5 minutes to throw it together!