Orange Cake
Blending the whole orange — peel included — is the trick behind this cake's intense citrus flavor, something zest alone can't match. It's a simple everyday cake, but the aroma while it bakes makes it feel like something special.
Ingredients
- 1 medium orange, washed well, unpeeled, seeds removed, cut into chunks
- 3 large eggs
- 1/2 cup (120ml) neutral oil
- 1 1/2 cups (300g) sugar
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- Optional glaze: 1 cup (120g) powdered sugar + 2 tbsp orange juice
Instructions
- Preheat the oven to 350°F (180°C) and grease a bundt or loaf pan.
- Blend the orange chunks, eggs, and oil until completely smooth.
- Add the sugar and pulse to combine, then pour into a bowl.
- Fold in the flour and baking powder just until no streaks remain.
- Pour into the pan and bake for 30-35 minutes, until golden and a toothpick comes out clean.
- Cool for 10 minutes, unmold, and drizzle with the optional glaze once fully cool.
Tips
- Use a thin-skinned, well-washed orange — thick white pith can make the cake slightly bitter.
- Seedless varieties like navel oranges are easiest to blend.
- This batter also works well as muffins; check at 18 minutes.
Frequently Asked Questions
Is the peel really blended in?
Yes — that's what gives the cake its strong orange flavor. Just make sure to remove all seeds first.
Can I use a different citrus fruit?
Yes, tangerine or a mix of orange and lemon both work well with the same method.
