Out of all the Brazilian cakes I have made, this is the one I keep coming back to. The ease of putting it together (all done in the food processor) and the intense taste of orange makes this a favorite for breakfast or an afternoon snack.
For an over-the-top delight in the morning, toast slices under the broiler with butter and turbinado sugar and gild your orange lily with a dollop of mascarpone cheese. Yes, it's decadent!
This just in!!!! I decided to substitute the orange for 1 and a half whole lemons (deseeded) and was very happy with the outcome!
1 whole unpeeled navel orange, preferably organic, washed and quartered and each quarter cut in two.
1 2/3 cups sugar
1 cup vegetable oil
2 cups all-purpose unbleached flour
1 tbsp baking powder
Preheat the oven to 450°F (230°C)
Butter and flour a tube or bundt pan and set aside.
In the bowl of a food processor fitted with the metal blade, process the sugar and orange pieces until thoroughly chopped. (Do not chop too fine. You want bits of orange in the finished cake.)
Add the egg and oil and process again until blended.
Add the flour and baking powder, processing again for the final time until well blended.
Scrape into the prepared pan. Place pan in the oven and reduce the temperature to 400°F (200°C) for 30 to 40 minutes or until a cake tester comes out clean.
Cool on a rack and remove from pan.
Dust with powdered sugar is desired.