Moist, citrus-forward cake made by blending a whole orange with eggs and oil for an aromatic, tender loaf.
# What You'll Need:
→ Wet Ingredients
01 - 1 large seedless orange, quartered with peel (organic recommended), seeds removed if present
02 - 3 large eggs
03 - 2/3 cup 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 fine salt
→ Optional Topping
09 - Powdered sugar for dusting
# Cooking Steps:
01 - Preheat the oven to 350°F. Grease a 9-inch round cake pan, line the base with parchment paper and lightly grease the paper.
02 - Place the quartered orange (peel included), eggs, vegetable oil and vanilla extract into a high-speed blender. Purée until completely smooth with no visible pieces remaining.
03 - In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder and salt until evenly distributed.
04 - Pour the orange purée into the dry mixture and fold gently with a spatula until just combined, taking care not to overmix to preserve a tender crumb.
05 - Scrape the batter into the prepared pan and smooth the surface with an offset spatula or spoon.
06 - Bake 45 to 50 minutes, rotating once if your oven runs unevenly, until a skewer inserted into the center comes out clean and the top is golden brown.
07 - Allow the cake to cool in the pan on a wire rack for 10 minutes to set, then invert onto the rack and remove the parchment to cool completely.
08 - Once fully cooled, dust the surface with powdered sugar if desired. Slice and serve plain or with a dollop of whipped topping or vanilla ice cream for contrast.
