Whole orange blender cake
Don't peel it. A loaf cake made with one whole orange, peel and all, blended smooth with the batter, then glazed.
Why it works: A thin-skinned orange blends smooth, peel and all, so the whole fruit flavors the cake in one blender.
Ingredients
- 1 navel orange or other thin-skinned orange, room temperature, peel on
- 3 large eggs, room temperature
- ⅔ cup (133 g) white sugar
- ⅓ cup (76 g) butter, melted
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (90 g) confectioners' sugar (glaze)
- 1 tablespoon orange juice or milk (glaze)
Method
- Heat the oven to 350°F / 180°C. Spray an 8 × 4-inch loaf pan and line it with parchment.
- Wash the orange and pat it dry. Cut it into eighths and pick out any seeds. Don't peel it.
- Blend the orange pieces, eggs, sugar, melted butter and vanilla until smooth, about 30 seconds. Add the flour, baking powder and salt and pulse just until smooth.
- Pour the batter into the pan. Bake about 45 minutes, until a toothpick in the center comes out clean.
- Cool 10 minutes in the pan, then lift out and cool completely on a rack.
- Whisk the powdered sugar with the orange juice until smooth and drizzle it over the cooled loaf.
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June's tip: Use a thin-skinned navel orange and pick out every seed.
Good to know: Use a thin-skinned navel orange; thick pith can taste bitter.
Adapted from Whole Orange Blender Cake, Allrecipes. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
