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
Scale
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.
