Oranges are outstanding at this time of the year. Affordable, widely available, full of sweet juice and nutrients, they really are a dynamic, edible bundle of benefits.

Did you know that oranges contain the most antioxidants out of any fruit, in the form of easy to digest vitamin C? Antioxidants are essential in boosting and maintaining the immune system, helping to keep those sniffles away especially during the chilly winter months. This easy to eat fruit is also high in folate, making oranges perfect for pregnant women (which explains my preoccupation with them). With absolutely no fat or sodium they make an ideal snack for people watching their weight, whilst also providing a boost of vitamins A, B6, magnesium and calcium. 

I have been making the most of this super citrus by incorporating it into many of our family meals, sweet and savoury. A pot of blanched carrots is given an additional zing by simply throwing in a quartered orange as soon as the pot of water is put on to boil. Add sweetness to your next roasted chook, by squeezing the juice over the skin as part of your marinade and then stuffing the rest of the orange into the cavity. To jazz up steamed rice, fork through the finely grated zest and juice of a small orange just before serving. This goes beautifully with a curry, spiced lamb or fish. 

Today I made the most of Australian oranges by baking a fresh Orange, Coconut and White Chocolate Cake which is simply a variation of my Orange, Coconut and Dark Chocolate Loaf recipe published on the 30th May. My eldest son adores creamy white chocolate and often asks me to include it in baked goods. I substituted the dark chocolate Cadbury Melts (chocolate buttons) for the vanilla scented white chocolate version and also used moist coconut flakes in place of desiccated coconut. To prevent your loaf from sticking to the pan and to make washing up easier (this is my least favourite part of cooking!), line your pan either with baking paper or pre-cut baking inserts like the ones pictured. I purchased these from a well stocked cooking and homewares store called Plenty in Balmain. I recommend them, especially if you bake on a regular basis.


My Orange, Coconut and White Chocolate Cake was lighter in colour than the one with dark chocolate, and it had a satisfyingly crumbly, moist texture due to the coconut flakes. Delicious! For afternoon tea, the children enjoyed generous slices of cake with wedges of fresh oranges that spurted juice at each bite. With two loaves baked from the one lot of batter, there was plenty of cake left over to wrap and wedge into school lunchboxes for tomorrow.