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Now pour the batter into the tin and bake the cake in 1 hour in the oven at 180 degrees. After 1 hour the Orange :ightning Cake is ready. I advise you not to cut the cake immediately like the way I did, but let it cooldown and then cuts.
Preheat oven to 325°F. Grease an 8-inch-diameter cake tin and line the base with baking paper. Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped. Dissolve baking soda in ½ cup water and add to the food processor with butter, sugar, eggs, vanilla and flour.
I squeezed and zested 4 valencia oranges and 2 mandarin oranges. I also added all the pulp to the juice and adjusted the amount of juice by barely above the 1 1/4 cup line. I also used a gluten-free brand of flour I found at Walmart – “Cup 4 Cup’, and it worked perfectly. The cake was moist and very yummy!
I used mandarin oranges and added in some pulp. Reduced the sugar to almost 1 cup as we prefer a mildly sweet orange. The natural sweetness of the orange is strong enough. Made 1 big loaf and 1 mini loaf as gift.
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