Got Oranges? Let’s Bake a Whole Orange Blender Cake!
So, the first time I tried making this whole orange blender cake, I nearly blended the entire fruit—yes, peel, seeds, and even the little sticker. (Quick tip: always check your fruit for stickers. Whoops.) Anyway, this cake is basically my answer to the question, “What in the world do I do with these slightly sad oranges languishing in the fruit bowl?” I once made it for Sunday brunch, and my cousin called it “dangerously snackable.” Which, honestly, is fair.
Why You’ll Love This: The Real Home Cook Edition
I make this when I want to impress but also can’t be bothered to dig out my stand mixer. My family goes crazy for it, probably because it tastes like biting into sunshine (and, let’s be real, because it mysteriously disappears from the cake tin faster than any other recipe I know). And after one too many dry cakes in my time, this one always comes out moist—even when I forget it in the oven five minutes too long.
Besides, it helps use up those “not pretty, but not actually moldy” oranges you sometimes end up with. Oh, and there’s almost no cleanup. That’s a win, right?
Here’s What You’ll Need (and Substitutes if You’re Missing Stuff):
- 2 medium oranges (seedless is great; Valencia or Navel. If you’ve only got big ones, use 1 and 1/2. Once, I snuck in a clementine. It was fine. My grandmother swore by blood oranges, but I usually just use what’s in the fridge.)
- 3 large eggs (any size really, but if they’re tiny maybe add an extra)
- 1 cup (200g) granulated sugar (sometimes I do half white, half brown if I’m feeling fancy—gives it a caramel-y thing, ya know?)
- 1/2 cup (120ml) neutral oil (I usually use sunflower, but olive oil gives a touch of savory. Melted coconut oil works, too, but it gets oddly firm when cold.)
- 2 cups (250g) all-purpose flour (honestly, whole wheat is okay in a pinch, but the cake’s denser)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt (I always forget but it’s actually pretty important)
- Optional: 1 tsp vanilla extract or orange liqueur (Grand Marnier, anyone?)
Making the Magic Happen (Instructions, but Not the Fussy Kind):
- Preheat your oven to 350ºF (180ºC). Grab a regular 8-inch round cake tin (or even a loaf pan if you can’t find a round one—that’s real life). Smear butter or a bit of oil around the pan, then line the bottom with paper if you don’t want to battle a stuck cake later. I sometimes skip the paper. Regret it every time.
- Chop your oranges. Here comes the fun (and slightly weird) bit: Slice off and discard the stem end and the tough little nubby bit at the very bottom. If your orange has a pit in the middle, get that out. You keep the peel! That’s what gives it a deep orange flavor and almost marmalade-like tang. Cut into chunks.
- Blender time! Dump your oranges (chunks, peel and all), eggs, sugar, and oil in the blender. Hit “go” and let it all whizz together until mostly smooth—little flecks of peel are fine, just not huge chunks. This is where I usually sneak a taste. Tangy and sweet and kind of zingy!
- Dry ingredients time: In a bowl, dump in the flour, baking powder, baking soda, and salt. Give it a quick whisk or stir with whatever implement is closest (fork works, spatula if you’re in a pinch). I’ve even just used my hands once. Not recommended, though.
- Mixing it all up: Pour the blender mixture into the dry stuff. If you want, add that splash of vanilla or liqueur now. Gently fold—don’t overdo it or you’ll get dense cake. A few streaks of flour? That’s fine, actually.
- Bake away: Scrape the batter into your prepared tin. Slide into the oven and bake for about 40-50 minutes. I start checking at 40—poke in a skewer or toothpick, and if it comes out barely sticky, you’re done. Don’t stress if it’s a touch golden on top, that’s the peel caramelizing. (Sometimes I get distracted and it’s a tad darker, so say it’s rustic!)
- Cool (ish) and serve: Let sit in the tin for 10 minutes, then turn out. If it sticks a little, just run a butterknife around the edge—go gently so you don’t lose a chunk. I actually think this tastes better the next day, but good luck keeping it around that long.
Notes: The Stuff They Don’t Tell You Until You Mess Up
- If your oranges have very thick skins, maybe trim a bit off (or just power through—the flavor will be punchier, more bitter, which some folks love).
- Don’t use a stick blender unless you want citrus spray all over your shirt. (Ask me how I know…)
- Turns out, you really need both baking powder and soda. I tried skipping one, and got a pancake. Cake = science?
Variations I’ve Tried (and a Dud)
- Threw in a handful of dark chocolate chips once—pretty tasty, though they all sank to the bottom. Oh well.
- Subbed lemon for one orange: very zippy, almost too tart for me—kids said it was “breakfast lemonade.”
- Made it with blood oranges: color comes out wild and sort of reddish-pink, kids called it dragon cake.
- Tried adding poppy seeds but, honestly, the texture was weird. Wouldn’t recommend (unless you’re into that sort of thing!).
What If You Don’t Have a Blender?
Honestly, a food processor works—even a stick blender in a deep jug if you love living dangerously (and cleaning up splatters). If you’ve got nothing, just chop the oranges super fine and beat everything together by hand. Won’t be quite the same, but it’s cake. Cake is always good.
Keeping It Fresh (Or Hiding it from Cake Thieves)
This cake actually keeps well for about three days if you wrap it up tightly, or just stick it in a big Tupperware. But truthfully, it rarely survives a day in my house. I’ve spotted people sneaking slices at midnight; I’m not naming names, but you know who you are.
Easiest Ways to Serve (And My Slight Obsession with Greek Yogurt)
My go-to is a thick slab with a huge dollop of Greek yogurt—seriously, try it. My aunt swears by clotted cream (!), while the kids like theirs just plain with a shower of powdered sugar. Sometimes, when nobody’s looking, I drizzle a little honey on top.
If I Could Pass On Just One Cake Pro Tip…
I once tried rushing the cooling part—popped it out hot and boom, the middle collapsed like a soggy trampoline. Just give it those 10 minutes in the pan, alright?
And actually, if you use cold eggs straight from the fridge, the batter seizes a bit. Maybe let ‘em come to room temp, but if you forget, the world won’t end.
Real FAQs (Straight from My Inbox, or My Mum)
- Do I need to peel the oranges?
Nope, that’s half the magic (and half the flavor)—just remove seeds. And definitely take off those pesky stickers. - Why is my cake a tad bitter?
Likely it’s from extra thick peel or white pith. Next time, trim the peels or use a sweeter orange—but, sometimes, cake’s just got personality. - Can you freeze it?
Absolutely. Wrap slices in foil, then a freezer bag. Thaws like a charm and tastes almost as good, just watch for a touch of sogginess if you’re fussy. - Can I make it gluten-free?
Yeah, just swap in your favorite GF blend. Texture changes a bit (sometimes I add a spoonful of yogurt to keep it moist). - Where’d you learn this recipe?
Oh, I wish I could say it was an old family secret, but honestly? I cribbed the technique from Nigella’s orange cake, then messed with it a bunch. Also, I’ve seen a solid version over on Sally’s Baking Addiction. Both worth a snoop if you’re a cake nerd like me.
Quick aside? I once tried to bake this cake for a neighbour’s birthday and, in my nervousness, forgot to add sugar (yes, really). We called it a “refreshing breakfast bread” and sliced it up anyway. Laughed a lot, drank tea, told stories. So even cake flops can be good memories in disguise.
Ingredients
- 2 medium whole oranges, washed and quartered (with peel, seeds removed)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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2Place the quartered oranges (with peel, seeds removed), sugar, eggs, oil, and vanilla extract in a blender. Blend until completely smooth.
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3Add the flour, baking powder, and salt to the blender. Pulse until just combined, scraping down the sides as needed.
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4Pour the batter into the prepared cake pan and smooth the top.
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5Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230cal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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