Blender Orange Cake

Course Desserts

Cuisine Italian

Prep Time 8

Cook Time 55

Total Time 1 13

Servings

Calories 335

Author adapted by Christina Conte

A super easy method to make a traditional, moist whole orange cake.

Equipment

1 blender (I use my Vitamix daily, often multiple times a day)
1 8" springform pan

Ingredients

1 orange approximately 1 large fresh, sweet, organic orange
3 eggs pasture raised, organic if possible
⅓ cup butter salted, softened to melted
⅓ cup Greek yogurt plain (yes, sour cream works, too)
1 tsp vanilla extract (ONLY USE IF USING PLAIN BAKING POWDER)
1 ⅛ cups sugar
2 cups all purpose flour non gmo, unbleached, unbromated
2 ½ tsp baking powder OR 1 packet Italian Pane Degli Angeli vanilla baking powder

Glaze

2 oz orange juice freshly squeezed juice of one large, organic orange
2 Tbsp sugar

US Customary - Metric

Instructions

Preheat oven to 350°F (175°C)

Make the whole orange cake

Prepare an 8" springform pan, or loaf pan, by greasing and lining the bottom in parchment paper (sides optional, if you want really clean sides), then grease the paper, too.
Prepare the orange(s): wash well, cut into chunks and remove the seeds.
Put the cut orange into the blender, then add the rest of ingredients in this order:eggs, softened/melted butter, (vanilla, if using baking powder), yogurt, sugar, flour, Paneangeli (baking powder.)
Blend until a homogenous batter is formed. Use a spatula if needed in case there’s any bits of flour attached to the sides (unplug the blender for safety, first.)
Pour the batter into the prepared pan and clean the blender using the spatula.
Place into the center of the preheated oven. Bake for 50-60 minutes or until a cake tester placed into the center of the cake comes out clean. Remove from the oven.

Make the Orange Glaze

Prepare the glaze by melting the sugar in the orange juice in a small pot over medium heat, and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
Brush over the top of the cake. Cool completely before cutting.
OPTIONAL: you may want to ice this cake over the glaze (or without the glaze.) If so, simply use a cupful or so of powdered/confectioner's sugar and add some orange juice until a slightly runny consistency is reached. Drizzle over the cake and let set before cutting.

Notes

MEASUREMENTS

I've received lots of emails and messages about the discrepancy in the measurements between metric and cups: THIS RECIPE WILL TURN OUT BEAUTIFULLY WHETHER YOU USE EITHER MEASUREMENT, which isn't normally the case (I normally recommend metric as it's more precise.)
Measurements are NOT critical in this cake recipe. For some reason, it's extremely forgiving.
I do not line the sides of the pan, but for perfect results, you may.
Thousands of reviews can't be wrong.

USING DIFFERENT PANS

I've made this orange cake recipe in a loaf tin, and it's perfect.
I've also made it in a bundt tin and the amount of batter for one recipe makes a short bundt cake. If you want a full size bundt cake, make 1.5x the recipe.
Yes, it's hard to wait, but the moist orange cake will cut more easily if it's cool first.
FREEZE the cake before glazing. It will freeze well if tightly wrapped and placed in a freezer bag. Keep up to a month in the freezer. You can glaze or ice it once defrosted.

FYI, IF YOU ARE CHOOSING A WHOLE ORANGE CAKE RECIPE

When I published this recipe almost a decade ago, it was the ONLY WHOLE ORANGE CAKE RECIPE in ENGLISH online. My mother found it on an Italian website (which I credit.) This is the original in English.

Nutrition

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