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Whole Orange Cake with White Chocolate


This is such a lovely moist cake with beautiful citrus flavour. Just perfect for delicious new season Gisborne oranges. I have used a Bundt tin but a regular ring tin would work just as well. This is a simple recipe using mainly pantry staples and a little yoghurt. It is delicious served for afternoon tea with a cuppa.

Whole Orange Cake with White Chocolate  

Ingredients

Cake
4 eggs
375g caster sugar
400g white flour
3 ½ tsp baking powder
150g butter, softened
1/2 c plain Greek yogurt
1 large twisted Citrus orange

Icing
½ cup white chocolate chips
1 tablespoon milk

Garnish
White chocolate drops
Dehydrated blood orange

Method

Preheat the oven to 180 Fan Bake

Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.

While your orange is cooling, grease your Bundt tin (or cake tin) with butter

When the orange is soft and cool, cut in half and remove any pips. Process the whole orange in the food processor, including the skin, until medium chunky. Set aside.

Place the sugar and eggs in a large bowl and beat until light and fluffy, I used an electric whisk but you can easily do by hand if you prefer.

Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and orange.

Spoon the batter into the tin.

Cook in the oven for 50-60 mins until a skewer comes out clean.

Leave to cool in the tin. The melt the white chocolate and pour over, add some dehydrated slices of blood orange to garnish.

GISBORNE ORANGES

There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.

Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.

Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.

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