Moist, intensely citrus cake made by blitzing a whole orange for bright flavor and simple, hands-off baking.
# Components:
→ Wet Ingredients
01 - 1 large seedless orange, washed, quartered (remove seeds if present)
02 - 3 large eggs
03 - 5/8 cup (10 tablespoons) vegetable oil (sunflower or canola)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 1/4 cups granulated sugar
06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon salt
→ Optional Topping
09 - Powdered sugar, for dusting
# Preparation Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the base with parchment paper.
02 - Place the quartered orange (including peel), eggs, vegetable oil, and vanilla into a high-speed blender and 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 uniformly blended.
04 - Pour the orange purée into the dry mixture and fold gently with a spatula or whisk until just combined; avoid overmixing to retain a tender crumb.
05 - Scrape the batter into the prepared pan and smooth the surface with an offset spatula or the back of a spoon.
06 - Bake on the center rack for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
07 - Allow the cake to rest in the pan for 10 minutes to stabilize, then invert onto a wire rack to cool completely.
08 - Dust the cooled cake lightly with powdered sugar if desired and slice to serve; optional accompaniments include whipped cream or vanilla ice cream.
