Whole Orange Cake
A delightful and moist cake made with whole oranges, perfect for any occasion. Easy to prepare and bake, this recipe is a must-try for cake lovers.
Equipment
- 9-inch round cake pan
- Food processor
- Large mixing bowl
- Electric mixer
- Wire rack
Ingredients
- 2 oranges medium-sized, washed well
- 1 cup sugar
- 3 eggs room temperature
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 0.25 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Place the whole oranges in a pot, cover with water, and boil for 1 hour until soft. Let them cool, then cut into quarters and remove any seeds.
- Blend the oranges in a food processor until smooth. You should have about 1 cup of orange puree.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy, about 3 minutes.
- Add the orange puree, vegetable oil, and vanilla extract to the egg mixture, mixing well to combine.
- Sift together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Chef's Tips:
• For a more intense orange flavor, zest one additional orange and add it to the batter.
• Avoid overmixing the batter to prevent a dense cake.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Food Safety:
• Ensure oranges are well-washed before boiling to remove any pesticides or residues.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.