Whole Orange Blender Cake
This incredibly moist cake uses an entire orange — peel and all — blended straight into the batter for a bold, natural citrus flavour. No butter needed, and ready in under an hour. A crowd-pleasing treat perfect for any occasion.
🛒 Ingredients
12 servings
- 1 whole organic orange, washed and deseeded
- 200 ml (¾ cup) sunflower oil
- 3 large eggs
- 250 g (2 cups) all-purpose flour, sifted
- 200 g (1 cup) caster sugar, sifted
- 1 tsp baking powder (11 g)
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Directions
- 1
Preheat oven to 180 °C / 350 °F. Wash the orange thoroughly, remove any seeds, and cut into 4 wedges — do not peel.
- 2
Blend the orange wedges, oil, and eggs together until completely smooth, about 1–2 minutes.
- 3
In a large bowl, whisk together the sifted flour and sugar. Pour in the orange mixture and stir until a smooth batter forms.
- 4
Fold in the baking powder gently using a spatula, being careful not to overmix.
- 5
Grease and flour a 22–24 cm round cake tin. Pour in the batter and smooth the top.
- 6
Bake for 30–35 minutes until a skewer inserted in the centre comes out clean.
- 7
Allow to cool for 10 minutes before turning out. Dust with icing sugar or drizzle with an orange glaze to finish.
💡 Chef's Tip
Use an unwaxed organic orange for the best flavour and to avoid any bitter aftertaste from the peel. A pinch of cinnamon or a teaspoon of vanilla extract makes a lovely addition. Keeps well for up to 3 days in an airtight container.
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Same category — Desserts
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