Step-By-Step Instructions
1. Prep Your Oven and Pan Preheat your oven to 180°C (350°F). Grease a standard loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
2. Prepare the Orange Cut the ends off your orange. Slice it into smaller chunks, leaving the skin on. Remove any seeds if you find them.
3. Blend the Base Place the orange chunks, eggs, oil, and sugar into a high-speed blender. Pulse until the mixture is completely smooth and vibrant orange. There should be no large bits of peel remaining.
4. Incorporate Dry Ingredients In a separate bowl, whisk together the flour, baking powder, and salt. Pour the orange mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix, or the cake will become dense.
5. Bake to Perfection Pour the batter into your prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once fully cooled, dust with powdered sugar as shown in the image.
Pro-Tips for the Best Results
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Choose Thin-Skinned Oranges: If the white pith of the orange is very thick, it can add a slight bitterness. Navel or Valencia oranges usually have the best skin-to-fruit ratio for this recipe.
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The Sift Matters: Sifting your flour and baking powder together ensures there are no lumps, which is crucial when you are folding the batter by hand.
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Storage: This cake actually tastes better the second day as the orange oils continue to permeate the crumb. Store it in an airtight container at room temperature for up to 3 days.
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Gluten-Free Option: This recipe works exceptionally well with a 1:1 gluten-free flour blend due to the high moisture content from the whole orange.
