Moist, citrus-packed cake made by pureeing a whole orange into batter; simple, aromatic, and ready in about an hour.
# What You Need:
→ Wet Ingredients
01 - 1 large seedless orange, organic, washed, quartered, seeds removed if present
02 - 3 large eggs
03 - 5 fl oz vegetable oil (about 2/3 cup; sunflower or canola)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 1/4 cups granulated sugar (250 g)
06 - 2 cups all-purpose flour (250 g)
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon fine salt
→ Optional Additions
09 - 1 tablespoon orange liqueur (optional)
10 - 1/2 teaspoon ground cardamom (optional)
11 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the parchment.
02 - Place the quartered orange (including peel), eggs, vegetable oil, and vanilla extract in a high-speed blender. Blend until the mixture is completely smooth with no visible pieces, stopping to scrape down the sides as needed.
03 - In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until evenly distributed.
04 - Pour the blended orange mixture into the dry ingredients. Using a spatula, fold gently until just combined and no streaks of flour remain; avoid overmixing to keep the crumb tender. If using, fold in orange liqueur or cardamom at this stage.
05 - Scrape the batter into the prepared pan and smooth the surface with an offset spatula or the back of a spoon.
06 - Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
07 - Remove from oven and let cool in the pan on a wire rack for 10 minutes to set.
08 - Invert the cake onto a wire rack and cool completely. Dust with powdered sugar before serving and optionally accompany with whipped cream or vanilla ice cream.
