There’s something special about baking with fresh citrus—especially when it involves using the entire fruit. This Whole Orange Cake is a Mediterranean-inspired classic that delivers a bright, zesty punch in every slice. Made with the entire orange—peel, pulp, and all—it’s the ultimate one-bowl cake for lovers of bold, natural flavors. The result? A moist, dense, and aromatic dessert that’s as perfect for breakfast as it is for a dinner party centerpiece.
This cake is naturally vibrant and doesn’t need heavy frosting or complicated techniques. Whether you’re craving a sunny treat during winter or celebrating citrus season in spring, this cake is the kind of easy yet elegant bake that gets remembered (and requested).
Ingredients
This recipe celebrates simplicity with high-impact ingredients. Make sure to use fresh, seedless oranges for the best results—navel or Valencia oranges work beautifully.
2 medium seedless oranges, washed
3 large eggs
1 cup (200g) granulated sugar
½ cup (120ml) olive oil or neutral vegetable oil
2 cups (250g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Optional: powdered sugar for dusting or a citrus glaze
Step-by-Step Instructions :. . .
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