Ingredients
Citrus icing
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease a 25cm (inside top rim measurement) x 11.5cm deep bundt pan with softened butter. Place pan in the freezer for 5 minutes. Grease again with more butter and dust lightly with flour. Tap out excess flour.
2.Wash and dry oranges, cutting into quarters and removing the seeds. Blitz in a food processor until pulpy.
3.Transfer orange pulp to a large bowl. Whisk in butter, eggs, one at a time, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake for 1 hour or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.
4.To make the citrus icing, use a zester to remove strips of rind from lemon and orange. Squeeze juice from the fruit – you will need 1 ½ tablespoons orange juice and 1 tablespoon lemon juice.
5.Sift icing sugar into a bowl. Stir in juices and enough water to make a smooth paste. Pour icing over cake, sprinkling with rind. Stand until set. Un-iced cake suitable to freeze. Not suitable to microwave.
Choose oranges with a thin skin for processing to avoid excessive white pith, which can cause some bitterness. We used a 14-cup capacity bundt pan.
Note
