Description
Whole Orange Cake is a moist and flavorful dessert made by blending whole seedless oranges with eggs, sugar, and olive oil, then combining with flour and baking powder for a tender crumb. This simple yet delicious cake highlights the bright citrus flavor and natural sweetness of oranges, perfect for a refreshing treat.
Ingredients
Scale
Fruits
- 2 medium seedless oranges
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 Oranges: Wash two medium seedless oranges thoroughly to remove any dirt or residue. Cut them into chunks and remove any seeds, but keep the peel on for maximum flavor and fiber.
- Blend Ingredients: Place the orange chunks into a blender or food processor. Add the 3 large eggs, 1 cup sugar, and 1/2 cup olive oil. Blend the mixture until it becomes smooth and fully combined, ensuring the oranges are completely puréed.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to evenly distribute the leavening agents and salt.
- Combine Mixtures: Pour the blended orange mixture into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together until just combined, being careful not to over mix to keep the cake tender.
- Prepare Cake Pan: Grease and lightly flour an 8-inch round cake pan to prevent the cake from sticking during baking.
- Pour Batter and Bake: Pour the cake batter into the prepared pan, smoothing the top. 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 Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes to set. Then transfer it to a wire rack to cool completely.
- Serve: Optionally, dust the cooled cake with powdered sugar or drizzle a glaze over the top before serving to add extra sweetness and presentation appeal.
Notes
- Using seedless oranges reduces the need for straining and avoids bitterness from seeds.
- Be sure not to overmix the batter to keep the cake light and fluffy.
- The olive oil adds moisture and a subtle fruity flavor; avoid using strong-flavored oils.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, consider dusting with cinnamon or serving with a dollop of whipped cream.
