Whole orange cake is made with one entire orange, peel included, ground in a blender with the eggs, sugar and oil. Nothing is juiced and nothing is zested, so the whole fruit goes into the batter.

Why the cake does not turn bitter

The bitterness comes from the hard white ends of the orange, so those are cut off before blending. Choose an orange with thin, smooth skin, wash it well and remove every seed. One medium orange is enough for one pan, and it gives a strong citrus aroma without a bitter taste.

How the batter comes together

Blend the orange with the eggs, sugar and oil until you have a smooth liquid with tiny flecks of peel. Move it to a bowl, stir in the flour and baking powder, and pour the batter into a round pan. It is thinner than an ordinary cake batter, and that is normal. The ground peel gives the cake its color and its aroma, which is why the orange is not peeled.

The cake bakes for about 45 minutes and comes out moist. Let it cool for at least 15 minutes before slicing so the slices hold together.

What makes the difference

Room-temperature eggs blend more easily and give a taller cake. After the flour goes in, stir only until it disappears, because long mixing makes the cake tough. A dusting of powdered sugar after cooling is optional, since the cake is sweet enough without it. If the orange is unusually large, use three quarters of it so the ratio to the flour stays right.

Whole Orange Cake, Peel and All

A moist orange cake made from one whole orange with its peel, ground in a blender. No juicing and no zesting.

Whole Orange Cake, Peel and All
Servings: 10 slicesPrep time: 15 minCook time: 45 minTotal time: 1 hr

Ingredients

  • 1 medium thin-skinned orange (about 9 oz / 250 g) (washed, seeds removed, both ends cut off)
  • 3 large eggs
  • 1 cup / 200 g sugar
  • 1/2 cup / 120 ml vegetable oil
  • 2 cups / 250 g all-purpose flour
  • 2 tsp baking powder

Instructions

  1. Heat the oven to 350°F / 180°C. Grease a 9-inch / 22 cm round pan and line it with baking paper.

  2. Wash the orange well and cut off both hard ends. Quarter it and remove every seed.

  3. Put the orange, eggs, sugar and oil in a blender and blend for about 2 minutes until the liquid is smooth.

  4. Pour into a bowl, add the flour and baking powder and stir until the flour disappears.

  5. Pour into the pan and bake 40 to 45 minutes, until a toothpick in the center comes out dry.

  6. Cool 10 minutes in the pan, then turn out.

Frequently Asked Questions

Can I use an orange with seeds?
Yes, after you remove every seed before blending, since a ground seed adds bitterness.

How long does the cake keep?
Up to three days in an airtight container at room temperature.

Can I freeze it?
Yes, well-wrapped slices keep in the freezer for up to one month.

Can I swap the oil for melted butter?
Yes, in the same amount, but the cake will no longer be dairy-free.