Winter Sunshine Cake.

In the middle of winter when it is cold and gloomy here in Adelaide oranges are in season. So many gardens have an orange tree that often I have free oranges. Otherwise they are cheap to buy this time of the year. And they are so big, juicy and healthy.

I find myself drawn to the oranges and yellows as if they are a pop of sunshine that I start to crave. They are cheery and bright and fresh.

This cake is so quick and easy. It smells so fresh and orangey. The colour is divine! It truly is a burst of sunshine on a winters day.

On top of that it freezes well. I make a slab and freeze some which then are perfect to pop in lunch boxes, send fishing with the boys and that kind of thing. It is thawed by the time they look for it. So fresh.

This recipe makes a large slab cake or a dozen patty cakes and a medium cake. 

In my grandmothers ethos I make it in a baking tray as it is the biggest pan that will fit in the oven. This makes a lower flatter cake. The science of this is there is more icing area. As a child this was my idea of joy and I haven't matured much!

Its up to you. You can give one away as a gift or freeze one.

Winter Sunshine Cake.

1 whole big orange. (2 smaller)
1 cup orange juice from other oranges or bought juice.
2 cups castor or white sugar.
1 and a half cups sunflower oil or other oil.
6 eggs.
4 cups SR flour.

Pre heat oven to 180 degrees. 

Wash your orange. Cut it into quarters and pop the whole thing into a blender or use a stick blender to blend it. It is raw. You do not cook it first. It is peel and all. The whole thing.
(I have read recipes you boil the orange. This tastes fresher and saves all that electricity)
In a bowl cream your eggs and sugar, add oil and then add blended orange plus juice. Gradually add in your SR flour.

I do whole thing with a stick blender.

It is quite a wet mix. Plus it looks a little grainy due to the whole orange and peel. It is a divine colour, so deep orange.

Use non stick baking paper to line your pan or pans. If you cook it as one cake allow about 45 mins. I put it in at 180 but turn it down a little after about ten mins to more like 160. It depends on your oven.

If patty pans check after ten mins. Just do test where you insert a skewer and if it comes out clean you are done.

It puffs up golden like this...

When your skewer comes out clean take it out and let it cool. When cool enough tip it over gently onto a big plate or board and peel off paper. It smells so good! Like buttery orange.

For your icing use a tablespoon of melted butter, icing sugar and orange juice. Make a good thick consistency. It is so yum and more lovely colour.

By luck I had these roses in the garden and they matched perfectly. 

Inside the cake looks lemon/orange and beautiful.

I made this last night. And it has been rainy, blowing a gale, hail and not far away snow and Adelaide DOES NOT get snow!

This is really a great cake and so cheerful and bright. I ate a piece for breakfast telling myself it is eggs and orange juice!