Melt & mix whole orange cake

A yummy cake using new season oranges with a zesty citrus icing. You can easily make this cake ahead and keep in the freezer for any occasion

  • 20 mins preparation
  • 1 hr cooking
  • Serves 12 - 16
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  • 30 g very soft butter, for greasing
  • 2 whole oranges
  • 400 g butter, plus extra, melted
  • 6 eggs, lightly beaten
  • 2 cups (440g) caster sugar
  • 3 cups (450g) self-raising flour
Citrus icing
  • 1 lemon
  • 1 orange
  • 2 cups (320g) icing sugar


  • 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.