There’s something about the simple goodness of a whole orange blender cake that just makes you feel right at home. This cake is a scrumptious twist on your traditional recipes, blending an entire orange into the batter for a burst of citrus flavor that’s bound to leave your kitchen smelling heavenly. Originating from the idea of using whole fruits for their natural sweetness and moisture, this cake eliminates any waste, making it a resourceful choice for the home baker. Whether it’s for a casual family dinner or a cozy get-together with friends, this whole orange cake baked in a loaf pan is a wonderfully wholesome treat that’s as delightful to serve as it is easy to prepare.
Serve this whole orange blender cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the citrusy tang. It also pairs beautifully with a cup of hot coffee or tea. If you’re looking for something a little extra, some orange zest sprinkled over the top right before serving adds a decorative and flavorful touch.
Whole Orange Blender Cake
Servings: 8-10
Ingredients:
– 1 large seedless navel orange, unpeeled and cut into eighths
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs
– 1 cup granulated sugar
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Directions:<!–nextpage–>
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy cake removal.
2. Place the orange pieces into a blender and pulse until they are broken down into a pulpy, smooth consistency.
3. Add melted butter, eggs, and sugar to the blended orange in the blender, and blend again until the mixture is well combined.
4. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Pour the orange mixture from the blender into the bowl with the dry ingredients, and stir together just until combined, making sure not to overmix.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
Variations & Tips:
– For a nuttier flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
– If your family prefers less sweetness, reduce the sugar to 3/4 cup.
– For a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend.
– If you find the orange flavor a bit strong, use half an orange instead or mix in a teaspoon of vanilla extract to balance the flavors.
– Make sure to hydrate your kiddos; while they wait for this yummy treat, have them guess the main ingredient as they sip on some orange-infused water!
– To ensure even baking, rotate the cake halfway through the cooking time in the oven.
– It’s important to let the cake cool before slicing, as this helps it set and prevents it from crumbling.
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