A moist, citrus-forward cake using a whole blended orange for bright flavor and an easy, hands-off method.
# What You Need:
→ Wet Ingredients
01 - 1 large seedless orange, washed and quartered (peel used)
02 - 3 large eggs
03 - 5/8 cup vegetable oil (10 tablespoons; sunflower or canola)
04 - 1 teaspoon vanilla extract
→ Dry Ingredients
05 - 1 1/4 cups granulated sugar
06 - 2 cups all-purpose flour, spooned and leveled
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon fine salt
→ Optional Topping
09 - Powdered sugar for dusting
# How to Make It:
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 blender and process until completely smooth with no visible pieces.
03 - Whisk together granulated sugar, all-purpose flour, baking powder and salt in a large mixing bowl to ensure even distribution.
04 - Pour the orange purée into the bowl with the dry ingredients and fold gently with a spatula until just combined, avoiding overmixing to preserve tenderness.
05 - Scrape the batter into the prepared pan and smooth the surface with an offset spatula or the back of a spoon.
06 - Bake for 45–50 minutes, or until a toothpick inserted at the center emerges clean and the top is golden brown.
07 - Allow the cake to cool in the pan for 10 minutes to set, then invert onto a wire rack and remove the parchment paper to cool completely.
08 - Dust with powdered sugar if desired and slice to serve; pair with whipped cream or vanilla ice cream for an indulgent option.
