Whole orange mini bundt

Leave a comment
baking, bundt, cake, thermomix

This Thermomix recipe from the (Australian)Everyday cookbook, EDC, is so easy and suitable for those family members and friends who want to avoid gluten. I used standard baking powder, which can have traces of gluten so if you want to avoid it all, scource the speciality brand. While this is being billed as a cake it actually makes a pretty wonderful desert.

I bought this lovely mini bunt pan ( has six bundt holes) in Williams Sonoma. This mixture will also bake in a 20cm cake tin. I hope you find time to try it out :), the added advantage is the wonderful smell in the kitchen!

whole orange mini bundts

  • Servings: 10
  • Difficulty: easy
  • Print



  • 250g blanched almonds
  • 500g whole orange(s)
  • 250g golden caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • For the syrup, 70g orange juice or orange juice and Cointreau (the adult version) 80g sugar, 80g marmalade


  • Preheat oven to 180°C/370°F (you can wait a while before doing this since the oranges are going to cook for 40 minutes)
  • Prepare tin(s)
  • Put 1 litre of water in TM bowl and place whole orange(s) into TM basket
  • Cook 45 minutes varoma, sp2
  • Weigh the almonds into TM bowl and grind into meal, 10 seconds, sp9. Tip out and Set aside while you cook oranges.
  • Carefully remove basket ( that's what the clever hook on the TM spatula is for 🙂 ) and tip out water
  • When oranges cool enough to handle slice off the top and bottom. Remove any pips and cut into sections.
  • Put all ingredients into bowl and mix well 20-25 seconds, depending on size of orange pieces, sp7
  • Pour batter into tin(s) and bake for 20-25 minutes for individual cakes, 40-45 minutes for 20cm cake. I baked in lower baking Aga
  • Make the syrup while cakes in oven
  • Dissolve the sugar in the marmalade and orange juice in the TM bowl, 6 minutes, sp 2, 100° If using the Cointreau add add end- otherwise the alcohol will evaporate.
  • Pour the syrup over still warm cakes
  • Enjoy with crème fraîche

Thanks for visiting!



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

i'd love to hear from you...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s