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Whole Orange Blender Cake

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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!

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:

  1. Preheat your oven to 350°F (180°C). Grease an 8×4-inch loaf pan and line it with parchment paper for easy removal.
  2. Wash the orange thoroughly, pat it dry, and cut it into eight wedges, removing any seeds.

Blend the Batter:

  1. In a blender, combine the orange pieces, eggs, sugar, melted butter, and vanilla extract. Blend until smooth (about 30 seconds).
  2. Add the flour, baking powder, and salt, then pulse just until the mixture is well combined.

Bake:

  1. Pour the batter into the prepared loaf pan.
  2. Bake for about 45 minutes, or until a toothpick inserted comes out clean.

Cool:

  1. 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:

  1. 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