Description
A moist and fragrant whole orange cake made with a blend of fresh orange puree, eggs, and olive oil. This Mediterranean-inspired dessert features the entire orange including the peel for a rich citrus flavor, balanced with a tender crumb and a hint of vanilla. Perfectly paired with whipped cream or a simple orange glaze, this easy-to-make cake is both refreshing and satisfying.
Ingredients
Scale
Cake 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)
For Topping
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal and even baking.
- Process the Orange: Wash the orange thoroughly and cut it into quarters, removing any seeds. Place the entire orange, including the peel, into a food processor and blend until completely smooth to maximize the citrus flavor in the cake.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and slightly thickened. Then add the neutral oil, vanilla extract, and the orange puree. Mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Fold Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix. If using, stir in the fresh orange juice to add extra moisture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake 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 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired for a pretty finishing touch.
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.
- This cake pairs beautifully with a dollop of whipped cream or a simple orange glaze made with powdered sugar and orange juice.
