Italian Orange Cake

Italian Orange Cake is a simple treat that uses a whole orange and is made in the blender! Be sure you are using a thin-skinned orange, like a Valencia orange, for best flavor.

Course Dessert

Cuisine Italian

Keyword orange cake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 302kcal

Author Angela Allison

Equipment

9 inch springform pan
large blender

Ingredients

1 large whole thin-skinned orange, unpeeled (cut into small pieces)
1 ¼ cups granulated sugar (275 grams)
⅔ cup canola oil (140 grams)
3 large eggs
1 teaspoon vanilla
2 ¼ cups all purpose flour (300 grams)
2 teaspoon baking powder
¼ teaspoon kosher salt
powdered sugar for dusting

Instructions

Preheat oven to 350 degrees and position baking rack in the center of the oven. Spray a 9-inch springform pan with nonstick cooking spray and line the bottom of the pan with a piece of parchment paper; set aside.
In a blender, combine the pieces of orange, sugar, oil, eggs, and vanilla. Place the lid on the blender and blend until the mixture is well combined and the oranges are puréed.
To the blender, add in the flour, baking powder, and salt. Place the lid on and pulse until the mixture is well incorporated, stopping to scrape down the sides of the blender with a rubber spatula as needed.
Pour the cake batter into the prepared baking pan. Place on center rack in oven and bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Place on baking rack to cool for 10 minutes, then carefully remove the collar from the pan and cool completely.
Dust the top of the cooled cake with powdered sugar, cut into slices and serve.

Notes

Be sure to select an organic orange with thin skin. Valencia oranges are a good option if you can find them. An orange with too thick of a rind will make the cake bitter.
This recipe is easy to put together in a large blender but you can also use a large food processor. If you don't have either, you can make this in a large mixing bowl, using an electric mixer and very finely diced pieces of orange.
If you don't have a springform pan, this can be made in a large cake pan, bundt cake pan, or 9x9 inch baking pan.
Top your cooled cake with a light dusting of powdered sugar and sliced oranges. You can also make a simple glaze out of powdered sugar and orange juice.
Store leftover cooled cake in an airtight container in the fridge for up to a week, or freezer for up to a month.

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