Best Ever Whole Orange Cake -

Orange bundt cake on a white serving platter.

5 from 2 votes

Best Ever Whole Orange Cake

A moist whole orange cake made with real oranges for deep citrus flavor. This easy homemade cake comes together quickly and bakes beautifully every time!

Prep Time50

Cook Time35

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 382kcal

Author: Natasha Minocha

Ingredients

2 Oranges I used mandarin oranges
1.5 cups All-purpose flour
1/2 cup Almond flour
1.5 tsp Baking powder
1/4 tsp Salt
3 Eggs
1/2 cup Granulated sugar
1/2 cup Olive oil
1 tsp Vanilla extract

Topping

1/2 cup White chocolate, melted
Candied oranges
Sprinkles

US Customary - Metric

Instructions

Place the oranges in a saucepan filled with water.
2 Oranges
Cook them on medium heat for 35-40 minutes, until the fruit softens and the peel bursts open.
Take them out and place them on a plate until cool.
When they are cool enough to handle, cut them into chunks and remove any seeds.
Preheat your oven to 180 C / 350 F. Butter your bundt cake pan really well. Coat it with flour to ensure the cake doesn't stick.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
1.5 cups All-purpose flour, 1/2 cup Almond flour, 1.5 tsp Baking powder, 1/4 tsp Salt
Place the orange chunks, olive oil, eggs, sugar, and vanilla extract in a blender and blend until a smooth puree is formed.
1/2 cup Olive oil, 3 Eggs, 1/2 cup Granulated sugar, 1 tsp Vanilla extract
Pour the orange puree over the dry ingredients and mix gently until a smooth thick batter is formed.
Transfer the batter into your prepared bundt cake tin and bake at 180 C / 350 F for 35-40 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, before turning it out carefully on a cooling rack.
Pour the melted white chocolate over the completely cooled cake. Top with candied oranges and sprinkles.
1/2 cup White chocolate, melted, Candied oranges, Sprinkles
Let the chocolate set for about 5-10 minutes before slicing and serving. Enjoy!

Video

Notes

Choose thin-skinned, sweet oranges. Thin skins blend smoothly and prevent bitterness.
Make sure you cook the oranges well. This helps get rid of any bitterness.
Remove the seeds before blending, as they can add bitterness.
Blend until completely smooth. A smooth mixture will ensure an even crumb and a balanced citrus flavor throughout the cake.
Don't overmix the batter. Mix until just combined to keep the cake soft and tender.
Prep your bundt pan well. Make sure every random pocket, crook, and cranny is buttered and dusted with flour, so the cake doesn’t stick to the sides.

Nutrition