Description
This Whole Orange Cake is a vibrant, moist dessert made using the entire orange, delivering a bold citrus flavor with a delightful balance of sweetness and slight bitterness from the peel. The cake is easy to make, combining whole oranges blended with eggs, sugar, and olive oil, then baked to perfection for a light, fluffy texture.
Ingredients
Scale
Wet Ingredients
- 2 medium seedless oranges, washed and cut into chunks (seeds removed)
- 3 large eggs
- 1 cup sugar
- 1/2 cup olive oil (or any neutral oil)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prep the Oranges: Wash two medium seedless oranges thoroughly. Cut them into chunks, removing any seeds but keeping the peel. Place the orange chunks into a blender or food processor.
- Blend Wet Ingredients: Add 3 large eggs, 1 cup of sugar, and 1/2 cup of olive oil to the blender with the oranges. Blend all ingredients until the mixture is smooth and fully combined.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly distributed.
- Combine Wet and Dry: Pour the blended orange mixture into the dry ingredients. Gently stir with a spatula or spoon until just combined, being careful not to overmix to maintain a tender crumb.
- Bake: Grease and flour an 8-inch round cake pan. Pour the batter into the prepared pan and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or a glaze before slicing and serving.
Notes
- Using seedless oranges simplifies the process, but if you have oranges with seeds, be sure to remove all seeds before blending to avoid bitterness.
- Do not overblend the batter once dry ingredients are added to prevent a dense texture.
- If you prefer, substitute olive oil with another neutral oil such as vegetable or canola oil.
- For added sweetness, consider glazing the cooled cake or dusting with powdered sugar.
- This cake keeps moist for several days when stored in an airtight container at room temperature.
