Servings: 10 | Prep Time: 15 minutes | Cook Time: 55 minutes | Cooling Time: 10 minutes | Total Time: 1 hour 20 minutes
This is the most luscious, moist, and flavorful orange cake you’ll ever try! Made with whole oranges, it’s packed with natural citrus flavor and perfect for any occasion.
Ingredients
For the Cake:
- 3 large eggs
- 250 g sugar (about 1 1/4 cups)
- 275 g all-purpose flour (2 1/4 cups)
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder
- 100 g salted butter, softened (7 tbsp)
- 100 g Greek yogurt (or sour cream) (1/2 cup)
- 300 g fresh orange (approx. 1 large, sweet organic orange, washed and cut into pieces with the rind; remove seeds)
- 1 tsp vanilla extract (use only if not using Pane Degli Angeli)
For the Orange Glaze:
- 75 ml freshly squeezed orange juice (juice of 1 large orange, about 1/3 cup)
- 60 g sugar (1/4 cup)
Instructions
1. Preheat the oven:
Preheat to 350°F (175°C). Prepare an 8-inch springform pan by spraying it with oil or butter and lining it with parchment paper. Spray the paper as well for easy removal.
2. Prepare the cake batter:
- In a large bowl, beat the sugar and eggs together with a mixer until light and fluffy.
- Sift the flour with the baking powder (or Pane Degli Angeli). Gradually add it to the egg mixture along with the softened butter. Mix until fully combined. Stir in the yogurt.
- In a food processor, process the whole orange (peel included) until nearly pureed. Fold the orange puree into the batter. If using plain baking powder, add vanilla extract. Mix until well combined.
3. Bake the cake:
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a cake tester or skewer inserted in the center comes out clean. Let the cake cool for 15 minutes before removing the springform ring.
4. Prepare the orange glaze:
- In a small saucepan, combine the orange juice and sugar. Simmer over medium heat until the sugar dissolves and the liquid thickens slightly into a syrup.
- Spoon or brush the glaze over the warm cake. Allow it to cool completely before slicing.
Notes:
- Measurements: This recipe is forgiving and works beautifully with either metric or cup measurements.
- Pan Options: This cake can be made in a loaf tin, but for a full-sized bundt cake, increase the recipe by 1.5x.
- Cool Before Slicing: The cake will cut more cleanly if fully cooled.
- History: This is the original whole orange cake recipe in English, adapted from an Italian recipe.
Nutrition
Per Slice: 335 kcal, 57g carbs, 6g protein, 10g fat, 35g sugar, 20mg Vitamin C
This moist and zesty cake will quickly become your favorite dessert! ????✨
Leave a Comment