Whole Orange Cake (Easy Blender Cake Recipe)

4.98 from 99 votes

Whole Orange Cake (Easy Blender Cake Recipe)

Soft, moist, and full of bright citrus flavor, this whole orange cake is made in the blender with simple ingredients and a whole orange for an easy, delicious cake.

Prep Time10

Cook Time40

Servings:

Author: Bea & Marco

Ingredients

Wet Ingredients

1 medium sweet orange, thin-skinned, with skin on (remove seeds if any)
3 large eggs room temperature
⅓ cup (80 ml) neutral oil
½ cup (100 g) granulated sugar

Dry Ingredients

2 cup (250 g) self-raising flour *

* Make Your Own Self Rising Flour

2 cup (250 g) all-purpose flour
3 teaspoon baking powder
½ teaspoon salt

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Instructions

Preheat oven to 340ºF (170ºC), no fan. Grease and line a 5x9-inch loaf pan. Set aside.

Wet Ingredients

Add the orange, eggs, sugar, and oil to a blender and blend until smooth. Pour into a bowl.
1 medium sweet orange, thin-skinned, with skin on, 3 large eggs, ⅓ cup neutral oil, ½ cup granulated sugar

Dry Ingredient

Add the self-rising flour and mix just until combined. Do not overmix.
2 cup self-raising flour *
* If you're making your own self-rising flour, mix all-purpose flour, baking powder and salt in a bowl and use that flour mixture instead.

Bake

Pour the batter into the pan. Bake on the ⅔ lower rack for 40-50 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and cool completely before slicing. Enjoy!

Notes

Use ½ cup sugar (100 g) for a less sweet cake, or add ¼ cup (50 g) more if you prefer it sweeter.
Use a sweet, thin-skinned orange for the best flavor. Since the whole fruit goes into the batter, the type of orange really matters here.
A slight natural bitterness is normal, similar to freshly squeezed orange juice. It’s part of what gives the cake its bright, real orange flavor.
If your orange has seeds, remove them before blending.
If measuring with cups, spoon and level the flour so the cake stays soft and tender.
For the most accurate results, use a kitchen scale whenever possible.
Start checking the cake a little early, especially if using whole-grain spelt flour, since it can bake faster.
Every oven is different, so using a portable oven thermometer helps avoid overbaking.

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