Viral Whole Orange Cake

# What You’ll Need:

→ Wet Ingredients

01 - 1 large organic seedless orange, washed, quartered (use peel)

02 - 3 large eggs

03 - 2/3 cup (150 ml) neutral vegetable oil (sunflower or canola)

04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 1/4 cups (250 g) granulated sugar

06 - 2 cups (250 g) all-purpose flour

07 - 2 teaspoons baking powder

08 - 1/2 teaspoon fine salt

→ Optional Topping

09 - Powdered sugar for dusting, as desired

# How-To Steps:

01 - Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the base with parchment paper.

02 - Place the quartered orange (including peel), eggs, vegetable oil and vanilla in a blender. Process until completely smooth with no visible pieces.

03 - Whisk together the granulated sugar, all-purpose flour, baking powder and salt in a large bowl until evenly distributed.

04 - Pour the orange purée into the dry mixture. Fold gently with a spatula until just combined — avoid overmixing to preserve crumb 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 the top is golden and a skewer inserted into the center comes out clean.

07 - Let the cake rest in the pan for 10 minutes to settle, then invert onto a wire rack and cool completely.

08 - Dust with powdered sugar if desired and serve plain or with whipped cream or vanilla ice cream for a richer presentation.

# Expert Hints:

01 -

It’s my quickest ticket to a wow-worthy dessert without a mountain of dirty bowls.
Each bite goes beyond the usual—intense orange flavor thanks to blitzing the whole fruit, peel included.

02 -

If your orange isn’t seedless, double-check—biting into a bitter seed will undo all your efforts (I learned this the citrusy hard way).
Don’t overmix once dry and wet meet; I once did and ended up with a loaf as dense as a brick.

03 -