Description
This Whole Orange Cake is a moist and flavorful dessert made by blending whole seedless oranges with eggs, sugar, and olive oil to create a naturally citrusy batter. Baked to perfection, this cake offers a unique twist on traditional orange cakes with its vibrant freshness and simple ingredients.
Ingredients
Scale
Fruit
- 2 medium seedless oranges
Wet Ingredients
- 3 large eggs
- 1/2 cup olive oil
Dry Ingredients
- 1 cup sugar
- 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. Cut them into chunks, carefully removing any seeds but keeping the peel intact as it will add unique flavor and moisture to the cake.
- Blend the wet ingredients: Add the orange chunks to a blender or food processor. Then add 3 large eggs, 1 cup sugar, and 1/2 cup olive oil. Blend the mixture until it becomes smooth and fully combined, creating the base of your batter.
- Mix 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 ensure even distribution of leavening and seasoning.
- Combine wet and dry: Pour the blended orange mixture into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing which can toughen the cake.
- Prepare the baking pan: Grease and flour an 8-inch round cake pan thoroughly to prevent sticking and ensure easy release after baking.
- Bake: Pour the batter into the prepared pan and bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean indicating it is fully cooked.
- Cool the cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Before serving, optionally dust the cake with powdered sugar or glaze for a touch of sweetness and an attractive finish.
Notes
- Using seedless oranges makes blending easier and avoids biting into seeds.
- Keeping the orange peel in the batter adds natural oils and a zesty flavor but may add slight bitterness if not blended thoroughly.
- Ensure not to overmix the batter after adding the dry ingredients to maintain a tender crumb.
- Test the cake’s doneness with a toothpick after 40 minutes to avoid overbaking.
- This cake pairs wonderfully with whipped cream or a light citrus glaze.
