It so happened that I made this whole orange cake and that we all fell in love with it as a family at the very “end” of winter.
Moist, soft, with a strong orange aroma and flavor, this cake is by far the best we have ever eaten. We love it so much that it may even rival our favorite chocolate cake.
Usually, most of us associate oranges with winter.
However, that is not really the case.
Summer has its own orange too, and that is the Valencia variety.
Valencia oranges appear on the market in spring and remain fresh until mid-summer.
These are oranges with thin peel, not many seeds, and rich flesh ideal for juice.
Therefore, Valencia oranges are an excellent choice for this whole orange cake.
The process for making whole orange cake is very easy and very quick.
In fact, by the time the oven has properly heated for baking, we can already have the batter ready—just that fast.
Ingredients
- 1 orange, preferably thin-skinned, cut into pieces, without seeds or fibers
- 3 eggs
- 150 ml light olive oil
- 180 g sugar
- 240 g self-rising flour
- ½ teaspoon salt
- 1 teaspoon baking powder
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Instructions
Using a sharp knife, cut the peel of the orange, remove and discard the white pith and fibers, as well as the seeds.
Keep the orange peel and flesh, and cut the flesh into pieces.
Add to the bowl with the orange the sugar, olive oil, eggs, and salt.
Blend with an immersion blender until you get a smooth batter.
You can also do all of this in a food processor or a large blender.
Once the orange is well puréed, add the baking powder to the flour and gradually pour it into the bowl while mixing with a whisk or spatula.
Pour the batter into a cake tin and bake in a preheated oven at 170–180°C with fan for about 35 minutes.
The safest way, of course, to make sure the cake is properly baked is to insert a knife into the cake at 30–35 minutes and see whether it comes out clean.
Once the cake is baked, remove it from the oven, let it rest for 10 minutes, and then remove it from the pan.
If you like, you can decorate it with orange or chocolate glaze.
Usually, I leave the cake without glaze, as extra sugar does not really excite me.
Only for this recipe did I make glaze, just to make it look prettier.
If you want to make orange glaze, squeeze half an orange and add powdered sugar until it becomes fluid.
Spread the glaze once the cake has cooled completely.
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