If you are craving something bright, moist, and unexpectedly simple, this Whole Orange Cake Recipe is an absolute game-changer. Imagine biting into a cake where the vibrant citrus flavor comes from whole oranges blended right into the batter, creating a moist, tender crumb packed with zesty sweetness and a subtle hint of olive oil richness. It’s a straightforward yet extraordinary cake that’s perfect for any occasion, delivering a fresh, homemade feel that’s both comforting and impressive.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential for creating the perfect balance of flavor and texture in this Whole Orange Cake Recipe. Each item plays a crucial role in ensuring the cake rises beautifully and carries that luscious citrus spark.
- 2 medium seedless oranges: Using whole oranges adds natural moisture and a genuine orange flavor, no extracts needed.
- 3 large eggs: They provide structure and richness, making the cake tender yet sturdy.
- 1 cup sugar: Sweetens the cake while helping to achieve a light crumb.
- 1/2 cup olive oil: Adds a subtle fruity aroma and keeps the cake wonderfully moist.
- 1 1/2 cups all-purpose flour: The base of the cake, providing structure and body.
- 1 1/2 teaspoons baking powder: The leavening agent that helps the cake rise perfectly fluffy.
- 1/4 teaspoon salt: Enhances the sweetness and balances the citrus flavors beautifully.
How to Make Whole Orange Cake Recipe
Step 1: Prepare the Oranges
Start by washing your 2 medium seedless oranges thoroughly to remove any wax or residue. Cut them into chunks, carefully removing any seeds but keeping the peel intact—this is what makes the cake so uniquely flavorful and aromatic.
Step 2: Blend the Wet Ingredients
Add the orange chunks to your blender or food processor. Then add in 3 eggs, 1 cup of sugar, and 1/2 cup olive oil. Blend everything until the mixture is completely smooth and uniform. This liquid base is where the magic starts, combining juicy citrus and velvety richness in one step.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your baking powder is evenly distributed, which is key for a perfect rise and even crumb.
Step 4: Combine Wet and Dry Ingredients
Pour the blended orange and wet mixture into the bowl with dry ingredients. Gently fold the batter together until just combined—over-mixing can weigh down the cake, so keep it light and easy.
Step 5: Bake the Cake
Grease and lightly flour an 8-inch round cake pan, then pour the batter in and smooth the top. Bake at 350°F (175°C) for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. You’ll know the cake is ready when it has a beautiful golden hue with a springy top.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you like, dust the top with powdered sugar or add a simple glaze to highlight the citrus flavor even more right before serving.
How to Serve Whole Orange Cake Recipe
Garnishes
A light dusting of powdered sugar, a drizzle of simple orange glaze, or some fresh orange zest sprinkled on top is all you need to elevate this cake’s presentation. These garnishes add a fresh finish that complements the natural orange flavor without overpowering it.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, especially for dessert. For a lighter snack, serve alongside a cup of strong coffee or a bright herbal tea to bring out every nuanced flavor.
Creative Ways to Present
Try slicing the cake and layering it with mascarpone cream and fresh berries for an elegant treat. Alternatively, cut into small squares and serve on decorative plates for a charming afternoon tea or brunch addition that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature to keep it moist. It will stay fresh for 2 to 3 days, retaining its bright citrus flavor and soft texture.
Freezing
If you want to make this Whole Orange Cake Recipe ahead of time, it freezes wonderfully. Slice or leave whole, wrap carefully in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving for the best results.
Reheating
Gently warm slices in the microwave for 15 to 20 seconds or serve at room temperature. Warming can bring out the olive oil’s aroma and enhance the cake’s moistness, giving you that fresh-baked feeling every time.
FAQs
Can I use regular oranges instead of seedless?
Yes, you can use regular oranges, but be sure to remove all seeds before blending to keep the texture smooth and avoid bitterness from the seeds.
Is olive oil necessary in this Whole Orange Cake Recipe?
Olive oil adds a unique richness and moistness that butter or other oils don’t quite replicate. It also complements the orange flavor with a subtle fruity note, making it a key ingredient.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend. However, make sure it contains xanthan gum or a similar binder for the best texture.
How long does the cake keep well outside the fridge?
Since this cake is moist, it’s best kept at room temperature for up to 3 days in an airtight container. For longer storage, refrigeration or freezing is recommended.
Can I add nuts or spices to this recipe?
Definitely! Chopped almonds or walnuts can add a pleasing crunch, and spices like cinnamon or cardamom pair wonderfully with orange for a warm twist.
Final Thoughts
This Whole Orange Cake Recipe is one of those delightful surprises that turns simple ingredients into something exceptional. Its bright citrus flavor, combined with a tender crumb and subtle olive oil richness, makes it a go-to for both everyday enjoyment and special occasions. I promise, once you try this cake, it will become your favorite too—so don’t wait to bake and savor every vibrant slice!
Print
Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Whole Orange Cake is a moist and flavorful dessert made by blending whole seedless oranges with eggs, sugar, and olive oil, then combined with basic baking ingredients and baked to perfection. It offers a bright citrus taste with a tender crumb, ideal for a refreshing treat or afternoon snack.
Ingredients
Fruit and Wet Ingredients
- 2 medium seedless oranges, washed and chunked
- 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. Cut them into chunks, removing any seeds but do not peel the oranges.
- Blend the wet ingredients: Place the orange chunks into a blender or food processor. Add 3 eggs, 1 cup sugar, and 1/2 cup olive oil. Blend everything together until the mixture is smooth and fully combined.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Combine wet and dry: Pour the blended orange mixture into the bowl with dry ingredients and gently stir until just combined to avoid overmixing.
- Prepare the cake pan: Grease and flour an 8-inch round cake pan to prevent sticking and facilitate easy removal.
- 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 in the center comes out clean.
- Cool the cake: Let the cake cool in the pan for about 10 minutes to allow it to set, then transfer it to a wire rack to cool completely.
- Serve: Optionally dust the cooled cake with powdered sugar or add a glaze before serving to enhance its presentation and flavor.
Notes
- Using whole seedless oranges, including the peel, adds a unique citrus flavor and moist texture to the cake.
- Make sure not to overblend or overmix the batter to keep the cake light and fluffy.
- The cake is best served fresh but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- This recipe can be doubled for a larger cake or multiple pans.
- For a different flavor, try adding a teaspoon of vanilla extract or a teaspoon of cinnamon to the batter.
