Description
This Whole Orange Cake is a delightful Mediterranean-inspired dessert made with an entire thin-skinned orange, eggs, sugar, and olive oil. Moist and flavorful, it’s an easy-to-make cake that celebrates the bright citrus notes of fresh orange with a tender crumb and a subtle sweetness, perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 large thin-skinned orange, seedless if possible
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup neutral oil such as vegetable or light olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice (optional for extra moisture)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat the oven to 350 degrees F (175 degrees C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Process the Orange: Thoroughly wash the orange. Cut it into quarters and remove any seeds. Place the entire orange, including the peel, into a food processor and blend until completely smooth to incorporate the citrus flavor fully.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until the mixture is light in color and slightly thickened. Add the neutral oil, vanilla extract, and the orange puree. Mix until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Fold Ingredients Together: Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which could result in a dense cake. Stir in the optional fresh orange juice to add extra moisture if desired.
- Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving if you like, or garnish with whipped cream or an orange glaze.
Notes
- Use a thin-skinned orange, such as a navel orange, for the best texture and flavor.
- If the orange peel is very thick or bitter, remove part of the white pith before blending to reduce bitterness.
- This cake pairs beautifully with a dollop of whipped cream or a simple orange glaze made with powdered sugar and orange juice.
