Description
This Whole Orange Cake is a moist, flavorful dessert made from entire seedless oranges blended into the batter, combining zesty citrus with a tender crumb. It’s an easy-to-make cake that requires no peeling or juicing, delivering a fresh and vibrant taste perfect for any occasion.
Ingredients
Scale
Fruit
- 2 medium seedless oranges, washed and cut into chunks
Wet Ingredients
- 3 large eggs
- 1 cup sugar
- 1/2 cup olive oil
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the oranges: Wash two medium seedless oranges thoroughly, removing any seeds but keeping the peel. Cut them into chunks for blending.
- Blend the wet ingredients: Add the orange chunks to a blender or food processor along with 3 large eggs, 1 cup sugar, and 1/2 cup olive oil. Blend until the mixture is smooth and fully combined.
- Combine dry ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly mixed.
- Mix batter: Pour the blended orange mixture into the bowl with dry ingredients. Stir gently until just combined, taking care not to overmix to maintain a tender texture.
- Prepare the cake pan: Grease and flour an 8-inch round cake pan to prevent sticking and ensure even baking.
- Bake the cake: Pour the batter into the prepared pan and 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 the cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Serve: Optionally dust with powdered sugar or apply a glaze before serving to add extra sweetness and presentation flair.
Notes
- Using seedless oranges simplifies preparation and prevents bitterness from seeds.
- Do not peel the oranges; the peel adds extra flavor and moisture to the cake.
- The olive oil provides moistness and a subtle fruitiness complementary to the orange.
- Check the cake at the 40-minute mark to avoid overbaking, as oven temperatures may vary.
- For a sweeter finish, consider dusting with powdered sugar or glazing with a simple sugar or orange glaze.
