Orange Cake

I’ve always been intrigued by cakes using whole citrus fruit in the batter, wondering if the bitter pith will turn the cake into an inedible mess. This is a cake for the non-dessert lover, or for the dessert lover of all things tangy. It involves tossing whole oranges in a blender. The result: a moist, delectable cake that tastes like marmalade. Perfect for breakfast or a snack for kids tiffins.
  • Passive
    0 minutes
  • Prep
    15 minutes
  • Cook
    45 minutes
  • Servings
    10 People


  • 1/2 cup Butter
  • 3/4 cup Granulated white sugar
  • 2 Eggs
  • 2 large Oranges (Chunks, process it, but not to a puree)
  • 1 1/4 cup All-Purpose Flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tbsp Orange rind (grated)
  • Fresh orange juice (from one large orange)


  • 1 Preheat oven at 325 deg F (160 deg C). Beat the butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
  • 2 Mix in the orange pulp.
  • 3 Sift flour with salt, baking powder and baking soda.Fold flour in the batter and the rind. Mix in the orange juice.
  • 4 Pour batter in a loaf pan lined with parchment paper.
  • 5 Bake for 45 minutes until toothpick inserted in center of cake comes out clean. Cool on wire rack.
  • 6 Slice the cake and enjoy!!!

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