Description
A quick and easy orange cake made by blending whole oranges for a tender crumb and bright citrus flavor.
Ingredients
Scale
- 2 medium whole oranges, unpeeled and seeded (about 200–250 g total)
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) neutral oil (vegetable or light olive oil)
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 cup (120 g) powdered sugar (for glaze)
- 1–2 tablespoons fresh orange juice (for glaze)
- Zest of 1 orange (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
- Cut the whole oranges into quarters and remove any seeds.
- Blend the oranges, eggs, sugar, oil, and vanilla until very smooth, about 1–2 minutes.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Pour the blended mixture into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, until the top is golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool completely.
- To make the glaze, whisk powdered sugar with orange juice until smooth and drizzle over the cooled cake.
Notes
Use unsprayed oranges if possible, or wash well. For a lighter cake, replace 1/4 cup flour with finely ground almond flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg