Whole Orange Cake (So Moist, No Juicing Needed)

This whole orange cake uses the entire fruit, peel and all, for a cake that is impossibly moist and bursting with true citrus flavor. Boiling the orange first is the only trick you need.

There is no zester or juicer required. A quick simmer, a blitz in the blender, and a simple stir-together batter give you a loaf that stays tender for days. It is the kind of cake you can throw together on a rainy afternoon and enjoy all week.

What Makes This Whole Orange Cake So Good

I love how the boiled orange gives the crumb a dense, almost pudding-like softness without any fussy technique. The tiny bits of peel melt into the cake and leave a gentle bitterness that keeps the sweetness in check.

It stays moist for days, so you can bake it on Sunday and slice off a piece every morning with coffee. And the whole house smells incredible while it is in the oven.

Ingredients

• 1 large navel orange: well scrubbed, ends trimmed, cut into chunks, seeds removed
• 1 cup (200g) granulated sugar: caster sugar also works well
• 3 large eggs: at room temperature
• 1/2 cup (120ml) vegetable oil: or light olive oil
• 1 1/2 cups (190g) all-purpose flour: spooned and leveled
• 1/2 cup (55g) almond meal: adds a moist, tender crumb (see Variations to skip)
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt

Variations

• Swap the orange: try mandarin, blood orange, or a large lemon. Reduce sugar by 2 tablespoons if using lemon.
• Skip the almond meal: replace with an equal weight of all-purpose flour for a nut-free version.
• Add spice: whisk 1 teaspoon ground cinnamon or 1/2 teaspoon cardamom into the dry mix.
• Use melted butter: substitute an equal amount of melted unsalted butter for the oil; the cake will be slightly denser with a buttery note.

Creamy Baked Spaghetti is the main dish we love pairing with this cake.

How to Make Whole Orange Cake

Step 1: Boil and Blend the Whole Orange

Place the prepared orange chunks in a small saucepan and cover with cold water. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes, until a fork slides easily through the peel. Drain the orange and let it cool for a few minutes, then transfer to a blender or food processor. Blitz until you have a smooth, thick pulp.

The pulp will be fragrant and a little coarse; a few tiny flecks of peel are fine. While the orange cools, set your oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix the Wet Batter

In a large bowl, whisk the 3 eggs with the 1 cup of sugar until pale and noticeably thicker, about 2 minutes by hand. Pour in the 1/2 cup of oil and the orange pulp, then whisk until smooth.

The mixture will turn a soft orange and smell intensely of fresh citrus. It might look separated at first, but a few more strokes will bring it together into a glossy emulsion.

Step 3: Fold in the Dry Ingredients

Sift the 1 1/2 cups flour, 1/2 cup almond meal, 2 teaspoons baking powder, and 1/4 teaspoon salt directly into the wet bowl. Using a spatula, fold gently just until no dry streaks remain. Overmixing will make the cake tough.

The batter will be thick but pourable, with visible flecks of orange and almond. Lumps of almond meal are normal.

Step 4: Bake the Cake

Scrape the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, until the top is deeply golden and a skewer inserted in the center comes out clean.

If the top browns too quickly after 40 minutes, tent it loosely with foil. The kitchen will smell amazing by now.

Step 5: Turn Out, Dust, and Slice

Let the cake rest in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Cool completely before dusting heavily with icing sugar and slicing into thick pieces.

The crumb is tender, moist, and flecked with tiny orange specks. This cake tastes even better the next day, once the flavors have settled.

Tips for the Best Whole Orange Cake

• Don’t skip the boil.: Simmering the orange softens the peel and tames its bitterness. Raw orange puree will give you a tough, bitter cake.
• Use a kitchen scale.: Flour and almond meal are easy to overpack with a cup; weighing gives you the intended tender texture.
• Cool completely before slicing.: A warm cake might crumble. Let it reach room temperature for neat, bakery-style slices.
• Glaze it if you like.: For a shiny finish, whisk 1/2 cup (60g) icing sugar with 2 tablespoons of fresh orange juice and drizzle over the cooled loaf.

Bake times by pan:

Storing and Keeping Fresh

• Refrigerate:: Keep the cooled cake wrapped well at room temperature for up to 4 days, or in the fridge for up to a week. The fridge will firm it slightly, but it stays moist.
• Freeze:: Wrap the whole unglazed loaf or individual slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature.
• Serve cold:: It is wonderful at room temperature, but a quick 15-second zap in the microwave brings back the just-baked softness.

Frequently Asked Questions

Do I have to peel the orange?

No, you use the whole fruit, peel and all. Boiling softens the peel completely, and blending turns it into a smooth pulp that melts into the cake.

My batter looked curdled when I added the orange. Did I ruin it?

Not at all. The oil and citrus can look separated at first. A quick whisk brings it back together, and the cake will bake up just fine.

Can I use a food processor instead of a blender?

Yes. Puree the boiled orange in a food processor, then add the wet ingredients to the same bowl to mix. Transfer to a mixing bowl before folding in the dry ingredients.

How do I make this gluten-free?

Swap the all-purpose flour with a cup-for-cup gluten-free flour blend that includes xanthan gum. The cake will be slightly more delicate but just as moist.

Whole Orange Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Calories: 378

Ingredients Method Notes

Ingredients

  

• 1 large navel orange, scrubbed, ends trimmed, cut into chunks, seeds removed
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (55g) almond meal
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt

Method

 

1. Place orange chunks in a saucepan, cover with water, bring to a boil, then simmer for 20 to 25 minutes until very soft. Drain, cool slightly, and blend until smooth.
2. Preheat oven to 350°F (180°C) and line a 9×5-inch loaf pan with parchment. In a large bowl, whisk eggs and sugar until pale and thick, about 2 minutes. Add oil and orange pulp, whisk until combined.
3. Sift in flour, almond meal, baking powder, and salt. Fold gently with a spatula just until no dry streaks remain.
4. Scrape batter into pan, smooth the top, and bake for 50 to 55 minutes until a skewer inserted in the center comes out clean. Tent with foil after 40 minutes if browning too fast.
5. Cool in the pan for 10 minutes, lift out with parchment, and cool completely on a wire rack. Dust heavily with icing sugar and slice thickly to serve.

Notes

The cake keeps well at room temperature for 4 days. Boiling the orange is essential; it removes bitterness and softens the peel so it blends seamlessly into the batter. For the cleanest slices, slice the cake once fully cooled.