Whole Orange Blender Cake with Silky Orange Glaze

Name: Whole Orange Blender Cake with Silky Orange Glaze
Prep time: 25 min
Total time: 25 min
Yield: 16 servings
Cuisine: Française
Ingredients: 1 medium orange (unwaxed or organic); ¾ cup (200 ml) neutral vegetable oil; 4 large eggs; 2 cups (400 g) granulated sugar; 2 cups (250 g) all-purpose flour; 1 tablespoon baking powder; Butter and flour for the pan; For the glaze: 2 cups (500 ml) freshly squeezed orange juice, strained; 1 tablespoon cornstarch

By Marie Lefebvre · Updated September 19, 2026

This incredibly moist cake is made by blending a whole orange — peel and all — for a bold, natural citrus flavor that you simply cannot get any other way. A warm orange glaze poured straight from the pot soaks deep into the crumb, making every slice tender and fragrant. No stand mixer needed — just a blender and a bowl.

Prep⏱️ 25 min

Servings👥 16 servings

Difficulty📊 Easy

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🛒 Ingredients

16 servings

1 medium orange (unwaxed or organic)
¾ cup (200 ml) neutral vegetable oil
4 large eggs
2 cups (400 g) granulated sugar
2 cups (250 g) all-purpose flour
1 tablespoon baking powder
Butter and flour for the pan
For the glaze: 2 cups (500 ml) freshly squeezed orange juice, strained
1 tablespoon cornstarch

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
2
Quarter the orange and remove the bitter white pith and any visible seeds, keeping the peel and flesh.
3
Blend the orange pieces with the oil, eggs, and sugar until completely smooth and creamy.
4
In a large bowl, sift together the flour and baking powder.
5
Pour the orange mixture into the bowl and fold gently with a wooden spoon or spatula — avoid electric mixers to keep the batter light and fluffy.
6
Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
7
While the cake bakes, prepare the glaze: whisk together the strained orange juice and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until it boils and thickens slightly.
8
As soon as the cake comes out of the oven, poke the surface all over with a fork and pour the warm glaze generously on top. Allow it to fully absorb before slicing.

💡 Chef's Tip

Use an unwaxed or organic orange since the whole peel goes in. The glaze absorbs best when both the cake and the glaze are still hot. This cake keeps for up to 3 days at room temperature and actually gets more moist and flavorful the next day.