This orange cake is a moist and delicious crowd-pleasing dessert. It is called a whole orange cake because the entire orange is used in this cake, it is perfect for any occasion, but such a highlight with a cup of tea or coffee. You will take a whole orange without the peels and the seeds then blend it into a puree and the puree will be used to make the cake to form a super squidge orange cake that tastes really bright.
In a large bowl, cream butter and sugar until fluffy, that should take just a few minutes then add in the eggs one at a time while beating the mixture after each addition. This will ensure that all the eggs are well mixed into the batter, take the pureed orange and add it into the batter and slightly beat that in.
Add in the dry ingredients starting with the flour, baking powder and salt then mix in the butter, beat them until the dry ingredients are well mixed in. Pour the batter into a tube pan, bundt pan, or a rectangle pan that is buttered and lightly floured. Bake the cake in 325 degrees preheated oven for 55 to 60 minutes or until a toothpick inserted at the center comes out clean.
This cake is best served with a glaze, once baked, let the cake cool completely, or else the glaze will just melt away. To make the glaze, in a small bowl, add powdered sugar then add in the juice of an orange and it all depends on how you want it, a glaze can be very thick or thin but not too runny.
Glaze the cake the let the glaze set before slicing and serving. This cake will stay nice and squidgy for days, bake this cake today and give us your feedback. Bon Appetit.
- 2 sticks (225g) unsalted butter, softened, plus more for the pan
- 1 1/4 cups (250g) sugar
- 3 large eggs
- 2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
- 2 1/2 cups (315g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups (185g) confectioners’ sugar
- 2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
- Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan very well.
- In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Beat in the eggs one by one.
- Pulse orange chunks in a food processor until mostly smooth but not completely puréed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended.
- Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.
- Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging about 55 minutes.
- Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.
- Whisk together powdered sugar and orange juice in a small bowl, then taste and adjust the consistency to taste (if you’d like it thicker, add more powdered sugar; thinner, add more orange juice).
- Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice the cake and serve. Store any leftovers airtight at room temperature.