Whole Orange Cake
Indulge in the zesty delight of Whole Orange Cake—a moist and flavorful dessert that uses the entire orange, peel and all, for an unbeatable burst of citrus. This easy-to-make treat combines a velvety orange puree with pantry staples like all-purpose flour, eggs, and sugar, creating a perfectly balanced cake that’s both sweet and tangy. Ideal for citrus lovers, this recipe requires no special equipment beyond a blender or food processor and comes together in under an hour of baking time. The golden cake is finished with a dusting of powdered sugar for an elegant touch, making it perfect for any occasion, from family gatherings to teatime indulgence. Serve it plain or elevate it with whipped cream or an orange glaze for a dessert that’s as stunning as it is delicious. Keywords: whole orange cake, citrus dessert, homemade orange cake, easy orange cake recipe, moist orange cake.
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Recipe Information
Ingredients
- 2 medium Oranges (seedless)
- 200 grams Granulated sugar
- 4 large Eggs
- 120 milliliters Vegetable oil
- 250 grams All-purpose flour
- 2.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.
Wash the oranges thoroughly to remove any wax or residue as you'll be using the skin. Cut the oranges into quarters, remove any seeds, and roughly chop them (skin included).
Place the oranges in a food processor or blender. Blend until they form a smooth puree, ensuring there are no large chunks.
In a large mixing bowl, combine the granulated sugar and eggs. Beat on medium speed with an electric mixer until the mixture is pale and fluffy, about 2-3 minutes.
Add the orange puree and vegetable oil to the egg mixture. Mix until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake with aluminum foil after 30 minutes.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake lightly with powdered sugar before serving for a decorative touch.
Slice and serve the cake as is, or with a dollop of whipped cream or a drizzle of orange glaze for extra flavor!
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 24.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
