Moist, intensely citrus cake made by blending a whole orange, peel and all, for a bright, aromatic dessert.
# What You Need:
→ Wet Ingredients
01 - 1 large organic seedless orange, washed, quartered and seeds removed
02 - 3 large eggs
03 - 2/3 cup vegetable oil (approximately 5 fluid ounces)
04 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
05 - 1 1/4 cups granulated sugar
06 - 2 cups all-purpose flour, spooned and leveled
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon fine salt
→ Optional Topping
09 - Powdered sugar, for dusting
# Directions:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan, line the base with parchment, and lightly grease the parchment.
02 - Place the quartered orange (peel retained), eggs, vegetable oil and vanilla extract into a high-speed blender. Process until completely smooth with no visible pieces.
03 - In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder and salt until evenly combined.
04 - Pour the orange purée into the dry ingredients and fold gently with a spatula just until the batter is homogeneous; avoid overmixing to retain tenderness.
05 - Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
06 - Bake 45–50 minutes, rotating once if your oven bakes unevenly, until a toothpick inserted in the center comes out clean and the surface is golden.
07 - Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack and remove the parchment. Allow to cool completely.
08 - If desired, dust the cooled cake with powdered sugar. Serve plain or with whipped cream or vanilla ice cream.
