The easiest and most delicious whole orange cake ever! It's made with a whole orange, including peel, pulp and juice. How easy is that?! Made in a blender, you won't even need a mixer. It's simple, fast and taste so fresh.
This Bundt orange cake was the first recipe I've learned in my life. In fact, I learned it even before rice and beans, that are pretty much the first things Brazilians learn how to cook.
I was about 12 years old when I learned this recipe from my mom, and I still bake it very often, because I think it's the best (and easiest) orange cake ever!
To convince you of that I'll tell you this... You DON'T have to peel the orange and you DON'T have to juice it!! Really! Just blend the whole orange (except seeds) with most of the other ingredients, and you are good to go. It's that simple!
Why this is the best orange Bundt cake ever
- It uses a whole orange, rind and all;
- It's super easy. You don't need to peel or juice the orange, cream the butter, beat egg whites or anything like that;
- You blend most ingredients in the blender, and then just mix the flour and baking powder with a whisk or spatula. No mixer needed;
- It's moist, soft and has a bright and fresh orange taste;
- It has a beautiful rustic look;
- The glaze has a delicious bright taste and you don't even need to cook it. Just mix and it's done.
- It's great for breakfast, coffee break, snack or even dessert.
- Orange: One big, juicy orange of any kind.
- Oil: I use corn oil, but soybean, sunflower and canola oil are good options too. I'm not sure about the texture of the cake if you use coconut oil, though. And olive oil works, but it would greatly impact the flavor of the cake.
- Eggs: Sorry, I've never tried using an egg substitute.
- Sugar: I use granulated sugar for this recipe, but cane sugar also works. Brown sugar would change texture and taste too much.
- Flour: I use all purpose flour. Self raising flour also works, you just need to omit the baking powdered asked for in the recipe.
- Baking powder: No substitution here.
How to make a Whole orange cake
The first thing to do is find a big, tasty orange. Make sure to wash it well, and cut it into 4 wedges, removing the seeds. You can also remove that white central column, if you prefer.
Add the orange wedges, oil and eggs to a blender and blend it until no lumps of orange are left. My blender is not super powerful, but I've never had a problem blending it. If you think your blender is too week for that, you can cut your orange into smaller pieces or use a food processor.
Add the sugar and blend a little more. You can use a spatula to remove any sugar that gets stuck to the sides of the blender.
Once mixed and smooth, transfer the mixture to a bowl and add half of the flour and baking powder. Mix it with a whisk until it's almost completely incorporated. Add the rest of the flour and baking powder and finish incorporating them to the batter. Don't overmix it; this could result in a tough cake.
Transfer the batter to a 9x3 inches (23x8 cm) Bundt pan and bake it at 350ºF (180ºC) for about 30 minutes or until top is golden and springy. A tooth pick inserted should come out clean, with just a few crumbs stuck to it. Wait for it to get warm before removing from pan.
To make it even better, you can make the orange glaze to pour over the cake. Or, if you're not in the mood for it, you can use a good orange jam, or just eat as is. It's a great cake anyway.
Making the Orange Glaze
It can't be simpler than that...
Just mix the powdered sugar, orange juice and zest, with a small whisk or spoon, and the glaze is done.
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📖 Recipe / Receita
Whole Orange Cake
- 1 big orange (unpeeled, cut into 4 wedges, seeds removed)
- 4 eggs
- ½ cup vegetable oil
- 1 ⅔ cups granulated sugar
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 orange (about 4 tablespoon of juice + zest)
- 1 cup powdered sugar
For the orange cake
- Preheat oven to 350ºF (180ºC). Spray a 9x3 inches (23x8 cm) Bundt pan with oil and flour it.
- In a blender add the orange wedges, oil and eggs. Blend it until smooth.
- Open the blender and add the sugar. Blend it a little more, until well mixed and no pieces of orange are left.
- Pour the mixture into a bowl and, with a whisk, mix half of the flour and baking powder. When they are almost incorporated, but you can still see them, add the rest of the flour and baking powder, and mix it until just incorporated. Don't overmix it, so the cake won't be tough.
- Pour the batter in the prepared pan, and bake it for approximately 30 minutes, or until top is golden and springy. A tooth pick inserted should come out clean, with just a few crumbs stuck to it. Wait for it to get warm before removing from pan.
- Zest and juice one orange (about 4 tablespoon of juice). Add 1 cup of powdered sugar and mix it with a small whisk or spoon. Pour it over the cake.Enjoy!
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