Italian Orange Cake Recipe

Making Italian Orange Cake in the blender with a whole orange is straightforward! To get the finest flavor, use a Valencia orange with a thin skin.

– 1 large whole thin-skinned orange, unpeeled (cut into small pieces) – 1 ¼ cups granulated sugar (275 grams) – ⅔ cup canola oil (140 grams) – 3 large egg – 1 teaspoon vanilla – 2 ¼ cups all purpose flour (300 grams) – 2 teaspoon baking powder – ¼ teaspoon kosher salt – powdered sugar for dusting



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Set baking rack in center of 350-degree oven. Set aside a 9-inch springform pan with nonstick cooking spray and parchment paper on the bottom.

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Mix orange pieces, sugar, oil, eggs, and vanilla in a blender. Blend until well blended and oranges are puréed with the lid on.

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Blend flour, baking powder, and salt. Cover the blender and pulse until well mixed, scraping sides with a rubber spatula.

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Panned batter. Bake cake 40–45 minutes on center rack until toothpick comes out clean. After 10 minutes on a baking rack, carefully remove the collar and complete cooling.

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Sprinkle powdered sugar over the top of the cake after it has cooled, then cut it into slices and serve it.

Also See

Baci Di Dama (Italian Chocolate Hazelnut Cookies) Recipe