Why You’ll Love This Recipe
- Simple Preparation: Utilizing a blender streamlines the process, making it quick and straightforward.
- Natural Citrus Flavor: Incorporating the whole orange enhances the cake’s flavor and provides a subtle tanginess.
- Moist Texture: The combination of whole orange and butter ensures a tender and moist crumb.
- Versatile Serving: Enjoy it as a standalone dessert or pair it with a scoop of vanilla ice cream for an extra indulgence.
Ingredients
- 1 navel orange or other thin-skinned orange, at room temperature
- 3 large eggs, at room temperature
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup confectioner’s sugar
- 1 tablespoon orange juice or milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 350°F (180°C). Grease an 8×4-inch loaf pan and line it with parchment paper for easy removal.
- Prepare the Orange: Wash the orange thoroughly and pat it dry. Cut it into eight wedges, removing any seeds.
- Blend the Batter: In a blender, combine the orange pieces, eggs, sugar, melted butter, and vanilla extract. Blend until smooth, approximately 30 seconds. Add the flour, baking powder, and salt, and pulse just until the mixture is smooth and well combined.
- Bake: Pour the batter into the prepared loaf pan. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, remove it from the pan and let it cool completely on the rack.
- Glaze: In a small bowl, whisk together the confectioner’s sugar and orange juice (or milk) until smooth. Drizzle this glaze over the cooled cake.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: About 15 minutes.
- Cooking Time: Approximately 45 minutes.
- Total Time: Around 1 hour.
Variations
- Add-ins: Incorporate chocolate chips, chopped nuts, or dried fruits into the batter for added texture and flavor.
- Citrus Twist: Experiment with different citrus fruits like lemons or mandarins to create unique flavor profiles.
- Spices: Add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced note.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.
FAQs
1. Can I use a different type of orange for this recipe?
Yes, you can use any thin-skinned orange variety. Just ensure it’s ripe and sweet for the best flavor.
2. Is it necessary to remove the seeds from the orange?
Yes, removing the seeds is important to prevent any bitterness in the cake.
3. Can I substitute the butter with oil?
Yes, you can replace the melted butter with an equal amount of vegetable oil for a slightly different texture.
4. How can I make the cake more moist?
Adding a tablespoon of yogurt or sour cream to the batter can enhance the cake’s moisture.
5. Can I make this cake without a blender?
Yes, you can finely chop the orange and mix all ingredients by hand or with an electric mixer.
6. How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done
7. Can I add a frosting instead of glaze?
Yes, a cream cheese frosting would pair wonderfully with this cake.
8. Is this cake suitable for vegans?
This recipe contains eggs and butter, so it’s not vegan. However, you can substitute these with plant-based alternatives to make it vegan-friendly.
9. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the cake may be denser.
10. How can I enhance the orange flavor?
Adding a teaspoon of orange zest to the batter can intensify the citrus flavor.
Conclusion
The Whole Orange Blender Cake is a simple yet delightful dessert that brings the bright, zesty flavor of oranges to the forefront. Its easy preparation and versatility make it a perfect choice for both novice and experienced bakers. Whether enjoyed on its own or with a scoop of ice cream, this cake is sure to be a hit at any gathering.
Whole Orange Blender Cake
This Whole Orange Blender Cake is a deliciously simple dessert that uses the whole orange—peel and all—to create a moist, flavorful cake. Blended with eggs, butter, and vanilla, this cake is baked to perfection and topped with a sweet orange glaze. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 navel orange (or other thin-skinned variety), at room temperature
- 3 large eggs, at room temperature
- 1/3 cup butter, melted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup white sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup confectioner’s sugar
- 1 tbsp orange juice or milk
Instructions
Prepare the Orange:
- Preheat your oven to 350°F (180°C). Grease an 8×4-inch loaf pan and line it with parchment paper for easy removal.
- Wash the orange thoroughly, pat it dry, and cut it into eight wedges, removing any seeds.
Blend the Batter:
- In a blender, combine the orange pieces, eggs, sugar, melted butter, and vanilla extract. Blend until smooth (about 30 seconds).
- Add the flour, baking powder, and salt, then pulse just until the mixture is well combined.
Bake:
- Pour the batter into the prepared loaf pan.
- Bake for about 45 minutes, or until a toothpick inserted comes out clean.
Cool:
- Allow the cake to cool in the pan for 10 minutes. Then, remove from the pan and let it cool completely on a wire rack.
Glaze:
- In a small bowl, whisk together the confectioner’s sugar and orange juice (or milk) until smooth. Drizzle the glaze over the cooled cake
Notes
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cooled cake in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
- Variations:
- Add a teaspoon of orange zest to intensify the citrus flavor.
- Use whole wheat flour for a heartier version, though the texture will be denser.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor
