Blender Orange Cake is a wonderfully moist, fragrant, and zesty cake made with a whole orange—peel and all—blended into a smooth batter. This cake is a staple in many Brazilian and Mediterranean kitchens, known for its simplicity and bold citrus flavor. With no need for a mixer or complicated steps, it’s perfect for beginner bakers or anyone craving a quick, homemade dessert. The result is a golden, rustic loaf with a tender crumb and a bright orange glaze that makes every bite sing.
Ingredients:
For the Cake:
- 1 large orange (seedless, thin-skinned, washed well)
- 4 large eggs
- ½ cup vegetable oil (canola or sunflower work well)
- 1⅔ cups granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
For the Orange Glaze:
- Zest and juice of 1 orange (about 4 tablespoons juice)
- 1 cup powdered sugar
Source: Adapted from Simple Living Recipes and The Cookware Geek
Instructions:
1. Preheat and Prepare
- Preheat your oven to 350°F (180°C).
- Grease and flour a 9×3-inch Bundt pan or a standard loaf pan.
2. Blend the Wet Ingredients
- Cut the orange into quarters (remove seeds if any, but keep the peel).
- Add the orange wedges, eggs, oil, and sugar to a blender.
- Blend on high speed for about 1–2 minutes, until completely smooth and no chunks remain.
3. Incorporate the Dry Ingredients
- In a large bowl, whisk together the flour and baking powder.
- Pour the orange mixture from the blender into the bowl.
- Gently fold the wet and dry ingredients together using a spatula or whisk until just combined. Do not overmix.
4. Bake
- Pour the batter into the prepared pan.
- Bake for 30–40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Glaze
- In a small bowl, whisk together the orange juice, zest, and powdered sugar until smooth.
- Adjust consistency with more juice or sugar as needed.
- Drizzle the glaze over the cooled cake.
Serving Suggestions:
- Serve with a cup of tea or coffee for a delightful afternoon treat.
- Add a scoop of vanilla ice cream or a dollop of whipped cream for dessert.
- Garnish with candied orange slices or edible flowers for a festive presentation.
Tips & Variations:
- Bitterness control: If your orange peel is thick or bitter, remove some of the white pith before blending.
- Add-ins: Mix in poppy seeds, chopped nuts, or chocolate chips for extra texture.
- Flour swap: Use almond flour for a gluten-free version (adjust liquid slightly).
- Mini cakes: Pour into muffin tins for individual servings—bake for 18–22 minutes.
Time & Yield:
- Prep Time: 10 minutes
- Bake Time: 30–40 minutes
- Total Time: ~50 minutes
- Serves: 8–10 slices
- Calories: ~410 per slice
Would you like a version of this cake with a cream cheese glaze or turned into cupcakes? I can also help you pair it with a tropical drink or citrusy side!