Directions:
- Process the orange in a food processor until pureed. Add the remaining ingredients and process until smooth.
- Pour mixture into a baking paper lined 20cm cake pan and bake at 180°C for 45-50 minutes or until golden and a skewer comes out clean when inserted into the centre of the cake. (The cake will not rise much).
- Stand the cake for 5 minutes before turning out onto a cooling rack.
- For sticky oranges: Peel the rind from orange into long straight segments & finely julienne rind.
- Combine the sugar and water in a saucepan, stir over low heat until sugar dissolves, add orange rind and bring to the boil, simmering for 10 minutes until syrupy and orange rind is translucent.
- Drizzle warm syrup over cake and decorate with sticky orange rind, serve thin slices dolloped with pure cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.19 Kcal (1596 kJ) | ||
| Calories from fat | 209.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.32g | 36% | |
|---|---|---|---|
| Cholesterol | 94.97mg | 32% | |
| Sodium | 27.88mg | 1% | |
| Potassium | 161.16mg | 3% | |
| Total Carbs | 39.25g | 13% | |
| Sugars | 33.78g | 135% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 6.5g | 13% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 180.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 225.36 Kcal (944 kJ) | ||
| Calories from fat | 124.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.79g | 36% | |
|---|---|---|---|
| Cholesterol | 56.15mg | 32% | |
| Sodium | 16.48mg | 1% | |
| Potassium | 95.28mg | 3% | |
| Total Carbs | 23.21g | 13% | |
| Sugars | 19.97g | 135% | |
| Dietary Fiber | 2.29g | 16% | |
| Protein | 3.84g | 13% | |
| Vitamin C | 12.4mg | 35% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 9% | |
| Calcium | 106.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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