Description

This Whole Orange Cake recipe uses the entire fruit to deliver a bold citrus flavor with a moist, fluffy texture. Made from simple ingredients including whole seedless oranges, eggs, sugar, flour, and olive oil, this cake is a delightful and refreshing dessert that combines the zest and sweetness of oranges with a tender crumb. Perfect for any occasion, it’s an easy-to-make cake that emphasizes natural orange oils and juiciness for a vibrant taste.

Ingredients

Scale

Wet Ingredients

2 medium seedless whole oranges, washed and cut into chunks
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

Cook Mode Prevent your screen from going dark

Instructions

Prep the Oranges: Wash two medium seedless oranges thoroughly. Cut them into chunks without peeling, and remove any seeds. Place the orange pieces in 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 orange chunks. Blend everything until smooth and fully combined, creating a vibrant orange batter.
Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to distribute the leavening and seasoning evenly.
Combine Wet and Dry: Pour the blended orange mixture into the bowl with dry ingredients. Gently stir the batter until just combined, being careful not to overmix to maintain a tender cake texture.
Bake: Pour the batter into a greased and floured 8-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool and Serve: Let the baked cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or glaze before slicing and serving to enhance the presentation and flavor.

Notes

Use seedless oranges to avoid bitterness and ensure the cake’s flavor is smooth and sweet.
You can substitute olive oil with any neutral oil like vegetable, canola, or grapeseed oil if preferred.
Do not overmix the batter after combining wet and dry ingredients to keep the cake light and airy.
If you prefer a sweeter cake, consider adding a light glaze or sprinkling powdered sugar just before serving.
Ensure the oranges are well blended to incorporate the peel fully without any large chunks.