Moist, citrus-forward cake made by blending a whole orange for bright, aromatic flavor and tender crumb.
# What You'll Need:
→ Wet Ingredients
01 - 1 large seedless orange, quartered (peel retained; organic recommended)
02 - 3 large eggs
03 - 2/3 cup vegetable oil (e.g., sunflower or canola)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 1/4 cups granulated sugar
06 - 2 1/8 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon fine salt
→ Optional Topping
09 - Powdered sugar for dusting (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the base with parchment paper.
02 - Place the quartered orange (including peel), eggs, vegetable oil and vanilla extract in a high-speed blender. Puree until the mixture is completely smooth and no visible pieces of peel remain.
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 and fold gently with a spatula until just combined; avoid overmixing to keep the crumb tender.
05 - Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
06 - Bake on the middle rack for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean and the top is golden-brown.
07 - Let the cake rest in the pan for 10 minutes, then invert onto a wire rack and cool completely to room temperature.
08 - If desired, dust the cooled cake lightly with powdered sugar. Slice and serve plain or with whipped cream or vanilla ice cream.
