Michelle's Whole Orange Cake

Michelle is my next door neighbour & makes this cake (wheat based) nearly every week. Her family really love it. So when a guest was staying that was on a gluten free diet they wanted to know how to make a gluten free version. It is a very easy food processor cake, uses the whole orange and is deliciously moist. 




1 Navel orange (sized between 220 g to 320 g)

200 g Bakers' Magic Gluten free flour

35 g Potato starch

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

225 g Caster sugar

200 g Butter

3 Eggs


Oranges - The size of the orange determines, in part, the moistness of the cake and how much the cake rises. Bigger oranges = more flavour + moister + the cakes don't rise as much. Use oranges that have a good flavour. Sometimes the cake will be a bit bitter, the bitterness will depend on the thickness of the rind. If the cake is too bitter or the oranges you are using have a thick skin use the zest & the flesh of the orange (200 - 250 g).

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.     


Orange Icing

250 g Icing sugar

Zest of 1/2 an orange

40 g Orange juice



Turn the oven on to 170 C.

Grease a cake ring tin.


Melt butter for 2 mins at 60 C speed 4.

Add in chopped orange & blend for 45 sec at speed 6. Blend again if you still have chunks of orange.

Add the eggs & sugar to the TM bowl & mix for 20 secs speed 5.

Update August 2015 If you are using 250 g of orange flesh instead of the whole orange mix in the dry ingredients for 5 secs speed 4, scrape down the sides & then repeat. 

Add in the remaining dry ingredients & mix for 10 secs speed 4. If the ingredients are not all incorporated mix again for 10 secs speed 4. The resulting cake will be flat if the cake batter is mixed too hard/long. 

Food Processor

Sift together the Bakers' Magic Gluten free flour, potato starch, salt, bicarb & baking powder.

Cut up the orange & put it in the bowl of the food processor. Process until you have a fine mush.

Melt the butter & pour it in while the processor is still on. Mix in the eggs & caster sugar.

Add in the remaining dry ingredients & process until the batter is uniform.


Pour cake batter into the ring tin & bake for ~30 - 35 mins. The time will depend on the size of the orange & your oven.

Bring out of the oven & wait 5 mins before turning out the cake.

For a thin icing pour the icing over the cake while the cake is still hot. I prepare the icing while waiting to turn out the cake. I mixed the icing in my Thermomix at 60 C. The icing is easier to pour when it is warm/hot. If you don't have a Thermomix, put some boiling water in a small saucepan over a gentle heat. Mix the icing ingredients together in a small bowl & then put it over the saucepan. Use the icing when it has a pouring consistency.

Pour the icing over the cake. Allow the cake to cool & the icing to set before cutting in to it.

Simply enjoy!