Directions
Start by preparing your oranges. Slice them into quarters, remove any seeds, and blend the entire orange—including the peel—into a smooth purée. Set aside.
In a large mixing bowl, beat the eggs and sugar until pale and creamy. This incorporates air and gives the cake a light, tender crumb. Slowly add in the oil and mix well.
Fold in the orange purée and stir until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until fully combined—be careful not to overmix.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and firm to the touch. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving or drizzle with a quick orange glaze made from powdered sugar and freshly squeezed orange juice.
Nutritional Information (Per Slice – Approximate)
Calories: 290
Total Fat: 12g
Carbohydrates: 40g
Sugar: 22g
Protein: 4g
Fiber: 2g
The use of whole oranges adds dietary fiber and natural oils that boost both flavor and nutrition, while olive oil keeps it heart-healthy and moist.
Common Mistakes to Avoid
Skipping the orange prep is one of the biggest missteps. You must blend the orange fully to avoid large bits of peel that can be bitter or unpleasant. Always wash and scrub the oranges thoroughly—even organic ones—because the peel is used.
Another common mistake is using seeded oranges or failing to remove tough inner membranes. These can make the cake overly bitter. Make sure the purée is smooth and seed-free.
Using too much flour or overbaking are also pitfalls that lead to a dry or dense cake. For best results, measure your flour properly and check doneness around the 45-minute mark.
Helpful Tips
Want to take your Whole Orange Cake to the next level? Try these enhancements:
Add ground almonds or almond flour for extra moisture and a nutty finish. Swap half the all-purpose flour for almond flour and reduce the oil slightly.
For a gluten-free version, use a high-quality gluten-free flour blend and add an extra egg to help bind the structure.
A glaze made with orange juice and honey or a thin layer of dark chocolate ganache pairs beautifully with the citrus profile, especially if serving as dessert for guests.
This cake tastes even better the next day. Store it in an airtight container at room temperature and enjoy it over several days—the flavors deepen and become more intense.
Conclusion
This Whole Orange Cake is more than just a recipe—it’s an experience of bold flavor, natural simplicity, and timeless appeal. The full use of the orange makes it a zero-waste baking hero, while the moist crumb and bright citrus aroma make every bite unforgettable.
Perfect for brunch, gifting, tea time, or weeknight dessert, this cake proves that the best things in life really are simple. Brighten up your baking routine today with this sun-kissed beauty—and don’t be surprised when your guests ask for the recipe.
