If you’re looking for a cake that bursts with fresh citrus flavor and feels like a warm hug in dessert form, this Whole Orange Cake Recipe is a must-try. Using the entire orange, peel and all, this recipe delivers a moist, fragrant cake that is both simple and spectacular. The unique use of olive oil enhances the moist texture while adding a subtle richness, making this cake a delightful centerpiece for any occasion.
Ingredients You’ll Need
These ingredients might be few, but each one plays an essential role in creating the perfect balance of flavor and texture in your Whole Orange Cake Recipe. From the bright citrus punch of whole oranges to the tender crumb produced by olive oil and eggs, every component is carefully chosen for delicious results.
- 2 medium seedless oranges: Using seedless oranges makes blending easy and ensures smooth texture without any bitterness from seeds.
- 3 large eggs: Eggs add structure and richness, giving the cake its tender crumb.
- 1 cup sugar: Sweetness that balances the orange’s natural tartness and helps create a beautiful golden crust.
- 1/2 cup olive oil: Different from butter, olive oil keeps the cake moist and adds a subtle fruitiness.
- 1 1/2 cups all-purpose flour: The foundation that holds everything together, offering the perfect crumb.
- 1 1/2 teaspoons baking powder: A gentle lift that makes the cake light and fluffy.
- 1/4 teaspoon salt: Enhances all flavors and balances sweetness perfectly.
How to Make Whole Orange Cake Recipe
Step 1: Prepare the Oranges
Start by giving your seedless oranges a good wash. Cut them into chunks, taking care to remove any seeds if you spot them, but keep the peel on. This is where the magic happens, as the peel adds a lovely depth and a hint of natural zest that defines this cake’s character.
Step 2: Blend the Wet Ingredients
Pop the orange chunks into a blender or food processor along with the eggs, sugar, and olive oil. Blend everything until it becomes a smooth, homogenous mixture. This step ensures every bite of your cake has that vibrant orange flavor woven through with a silky texture.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This dry mixture will provide the structure needed while the baking powder adds the perfect lift to your fluffy Whole Orange Cake Recipe.
Step 4: Combine Wet and Dry
Pour the blended orange mixture into the bowl with your dry ingredients. Stir gently and just until combined. Overmixing here can lead to a dense cake, so keep it light to maintain that tender crumb that defines this recipe.
Step 5: Bake
Grease and flour an 8-inch round cake pan, then pour in the batter. Bake it at 350°F (175°C) for about 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, and the top is a lovely golden hue that smells absolutely irresistible.
Step 6: Cool and Finish
Allow the cake to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. If you want, dust it lightly with powdered sugar or add a simple glaze for a touch of sweetness that complements the natural citrus tang perfectly.
How to Serve Whole Orange Cake Recipe
Garnishes
A light dusting of powdered sugar is classic and elegant, but fresh orange zest or a drizzle of honey glaze can elevate the cake visually and flavor-wise. Consider adding toasted almond slices for a crunchy contrast to the tender crumb.
Side Dishes
This cake shines wonderfully when paired with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of indulgence, serve alongside a cup of freshly brewed tea or coffee to complement the bright, citrus flavors.
Creative Ways to Present
Impress your guests by slicing the Whole Orange Cake Recipe into petite squares and serving it on a wooden board with fresh orange wedges or a sprig of mint. You can also layer it with mascarpone or cream cheese frosting and candied orange peels for an elegant dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh for up to three days at room temperature or slightly longer refrigerated.
Freezing
You can freeze slices of this cake by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. They’ll keep well for up to two months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
To bring back that freshly-baked warmth, gently reheat slices in the microwave for about 15 to 20 seconds or in a low oven (around 300°F) for 5 to 10 minutes. Be careful not to overheat to keep the cake moist and tender.
FAQs
Can I use regular oranges instead of seedless?
Yes, but you will need to carefully remove all the seeds before blending. The seeds can add bitterness and affect the cake’s texture, so seedless oranges make the process easier and the cake smoother.
Is olive oil essential in this Whole Orange Cake Recipe?
Olive oil is key for the moistness and subtle fruity flavor that balances the citrus zest. You can substitute with a neutral oil, but the cake might lose some of its unique depth and texture.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free blend that contains xanthan gum for best results. The texture may be slightly different but still delicious.
How long will the cake keep fresh?
Stored properly in an airtight container, the cake stays fresh for up to three days at room temperature, or five days if kept refrigerated.
Can I add spices to the recipe?
Definitely! Adding a teaspoon of cinnamon or cardamom can complement the orange flavor beautifully and add a warm, cozy twist to the cake.
Final Thoughts
This Whole Orange Cake Recipe is truly one of those kitchen delights that combines simplicity with a burst of fresh, vibrant flavor that everyone will love. It’s an absolute joy to bake and serve, whether for a casual afternoon treat or a special occasion. I encourage you to give it a whirl and discover your new favorite citrus celebration on a plate!
Print
Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 1 8-inch round cake (approximately 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A moist and flavorful Whole Orange Cake made by blending whole seedless oranges directly into the batter. This simple yet delicious cake combines the natural citrus sweetness with eggs, sugar, olive oil, and flour, resulting in a tender, aromatic dessert perfect for any occasion.
Ingredients
Orange Mixture
- 2 medium seedless oranges, washed and cut into chunks (do not peel)
- 3 large eggs
- 1 cup sugar
- 1/2 cup olive oil
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare Oranges: Wash two medium seedless oranges thoroughly. Cut them into chunks, removing any seeds but leaving the peel on for added flavor and moisture.
- Blend Orange Mixture: Place the orange chunks into a blender or food processor. Add 3 large eggs, 1 cup sugar, and 1/2 cup olive oil. Blend until the mixture is smooth and fully combined.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt until evenly distributed.
- Combine Mixtures: Pour the blended orange mixture into the bowl with dry ingredients. Stir gently and just until the batter is combined to avoid overmixing.
- Prepare Pan: Grease and flour an 8-inch round cake pan to prevent the cake from sticking during baking.
- Bake: Pour the batter into the prepared pan. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer and Finish: Carefully transfer the cake to a wire rack to cool completely. Optionally, dust with powdered sugar or glaze before serving.
Notes
- The whole orange, including the peel, adds a unique citrus flavor and natural moisture to the cake.
- Use seedless oranges to avoid bitterness from seeds.
- Ensure the batter is gently mixed to keep the cake tender.
- Olive oil contributes to a moist texture but can be substituted with a neutral oil if preferred.
- Allow the cake to cool completely before slicing for cleaner cuts.
- Optional: Add a simple glaze of powdered sugar and lemon juice for extra sweetness and tang.
