Whole Orange Cake

A tender, fragrant loaf bursting with real orange flavour — this Whole Orange Cake is one of those recipes that tastes like sunshine in every bite. Made using entire oranges (minus the peel), it’s a celebration of natural citrus sweetness and rustic simplicity.

It comes together in one bowl with basic pantry ingredients and no special equipment. The result is a beautifully moist cake, perfect for everyday enjoyment or dressing up for a weekend treat. The trick with the thin line of oil across the canter before baking helps create an even, dramatic crack — that classic bakery-style look we all love.

INGREDIENTS

3 oranges (peeled)
3 eggs
180 g sugar
75 ml vegetable oil
15 g baking powder
A pinch of salt
310 g all-purpose flour

METHOD

1. Preheat your oven to 170°C (340°F). Line a pie or loaf tin with parchment paper.

2. Peel the oranges and remove any seeds. Blend until smooth using a food processor or blender.

3. Transfer the orange purée into a large mixing bowl. Add sugar, oil, and eggs. Blend or whisk until smooth and well combined.

4. Add the baking powder and salt, and stir to incorporate.

5. Sift the flour into the bowl and fold it in gently until no lumps remain. Do not overmix.

6. Pour the batter into the prepared tray and smooth the top.

7. For a beautifully cracked top, drizzle a thin line of oil across the center of the cake and gently score along it with a knife.

8. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.

9. Cool completely, then decorate to your taste — melted white chocolate and fresh kumquat slices work beautifully for both flavour and presentation.

Serving Suggestion

Serve with a cup of strong black tea or lightly sweetened espresso for a balanced afternoon treat. This cake also pairs wonderfully with yogurt or whipped cream if you’re in the mood for a plated dessert.