This light and zingy orange cake is baked and popped out the pan fully decorated and ready to eat with a scoop of ice cream or custard! The Cara Cara or Blood oranges add a beautiful ruby colour to this cake, and it’s as simple as that.
Prep time 15 minutes
Cooking time 45 minutes
Ingredients
Directions
Ingredients
For the Caramel:
60ml (1/4 cup) sugar
30ml (2 Tbsp) water
For the Cake:
2 Food Lover’s Market Cara Cara Oranges, sliced (Or blood oranges, or Navel oranges)
250g self-raising flour
220g caster sugar
10ml (2 tsp) baking powder
Pinch of salt
3 eggs, beaten
60ml (1/4 cup) freshly squeezed orange juice
Zest of 2 oranges
Directions
For the Caramelised Oranges:
Heat the sugar and water over a low-medium heat, and stir while sugar is melting. Once melted, and it starts bubbling, stop stirring and allow to slowly caramelise to a dark caramel.
For the Cake:
Preheat the oven to 180°C. Line a 20-25 cm cake tin and spray with non-stick food spray.
Pack the sliced oranges tightly in the cake tin and pour the caramel over the oranges.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the eggs, juice and zest. Mix until combined and bake for about 30-45 minutes or until cooked.
Share
Go Bananas for our recipes
Sign up to our weekly newsletter to be informed of our freshest deals and mouthwatering recipes
Quick Search
Looking for a specific recipe, store, post or page? Use this quick search form