This is how to make a whole orange cake

This delicious cake recipe comes straight from the citrus grower – Mario Simonetta from Sunraysia in Mildura (RECIPE BELOW). The secret to the moist tangy cake is using whole oranges – yep, skin and all! Drizzled with white chocolate, this orange cake will become a family favourite year round.
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WHOLE ORANGE & WHITE CHOCOLATE CAKE
Serves 12 Prep 15 mins (+ cooling time) Cooking 1 1/2 hours
2 navel oranges
¹/³ cup (80ml) olive oil
1 tsp vanilla extract
2 cups (300g) plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ cup (40g) desiccated coconut
Pinch of salt
4 Coles Australian Free Range Eggs
1½ cups (330g) caster sugar
100g white chocolate, melted
Icing sugar, to dust
1. Preheat oven to 150°C. Lightly grease a 23cm (base measurement) springform cake pan. Cut a small slice from the top and base of each orange and discard. Cut remaining unpeeled oranges into small pieces.
Transfer the orange to a food processor and process to a coarse puree. Add the oil and vanilla and pulse to combine.
2. Combine the flour, baking powder, bicarbonate of soda, coconut and salt in a large bowl. Use an electric mixer to beat the eggs in a medium bowl for 3 mins or until light and fluffy. Gradually add the sugar, beating until well combined.
3. Use a large metal spoon to fold the egg mixture into the flour mixture in 3 batches, alternating with the orange mixture, until just combined (be careful not to overmix or the cake will be dense.). Fold in the chocolate.
4. Pour into the prepared pan and smooth the surface. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 mins to cool before transferring to a wire rack to cool completely. Dust with icing sugar.
TIP Swap the oranges for other citrus fruits, if desired.
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