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Whole Orange Blender Cake
Eva

Whole Orange Blender Cake

Unlock the ultimate citrus secret with this incredibly easy and moist Whole Orange Blender Cake! You get a quick, intensely flavorful dessert with a delightful hint of bitterness from the whole orange, all while keeping cleanup a breeze with just one blender jar to wash.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 396
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 navel orange or other thin-skinned orange, at room temperature
  • 3 large eggs, at room temperature
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Glaze
  • 3/4 cup confectioners' sugar
  • 1 tablespoon orange juice or milk

Equipment

  • Blender
  • 8x4-inch Loaf Pan
  • Parchment Paper

Method
 

  1. Preheat your oven to 350°F (180°C). Grease an 8x4-inch loaf pan and line it with parchment paper, allowing the paper to overhang on the two long sides for easy removal.
  2. Thoroughly wash the orange and pat it dry. Cut it into 8 wedges, removing any seeds you find.
    1 navel orange or other thin-skinned orange, at room temperature
  3. Place the orange wedges (peel included), eggs, melted butter, and vanilla extract into the jar of a blender.
    1 navel orange or other thin-skinned orange, at room temperature, 3 large eggs, at room temperature, 1/3 cup butter, melted, 1 teaspoon vanilla extract
  4. Cover and blend on high speed for about 30 seconds, until the mixture is completely smooth.
  5. Add the all-purpose flour, white sugar, baking powder, and salt to the blender jar.
    2 cups all-purpose flour, 2/3 cup white sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
  6. Cover and pulse the blender several times, just until the dry ingredients are incorporated and the batter is smooth. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and spread it evenly.
  8. Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to the wire rack to cool completely.
  10. Once the cake is completely cool, make the glaze: in a small bowl, whisk together the confectioners' sugar and orange juice (or milk) until smooth.
    3/4 cup confectioners' sugar, 1 tablespoon orange juice or milk
  11. Drizzle the glaze over the top of the cooled cake. Allow the glaze to set before slicing and serving.

Notes

Using room temperature ingredients helps create a smoother batter. Be sure to pulse in the dry ingredients just until combined to avoid a tough cake. The subtle bitterness from the orange peel is a signature part of the flavor profile!