Discover the vibrant flavors of this Whole Orange Cake, a citrus-infused dessert that uses the entire orange—peel and all—to create a moist and aromatic treat. This cake is not just about flavor but also about texture, with a soft, tender crumb complemented by a delightful caramelized sugar base. The simplicity of the ingredients, combined with the natural sweetness and tang of fresh oranges, makes this cake a standout choice for any occasion. The inclusion of the entire fruit gives the cake a robust orange flavor that's both refreshing and comforting, while the caramelized orange slices on the bottom add a beautiful, decorative touch when the cake is inverted.
Why You’ll Love This:
You’ll love this Whole Orange Cake because it’s bursting with natural citrus flavor, offering a perfect balance of sweetness and tartness. The use of whole oranges—including the peel—gives the cake a unique depth of flavor and a moist, dense texture that is utterly satisfying. The caramelized sugar base adds a hint of richness and transforms the cake into a visually stunning dessert when turned out of the pan. It’s a versatile recipe that can easily be adapted for dietary needs, making it a delightful option whether you’re looking for a special dessert or a treat to enjoy with your afternoon tea.
Perfect Occasion:
This Whole Orange Cake is perfect for a variety of occasions. It’s an excellent choice for a weekend brunch or as a centerpiece dessert for a family gathering. The cake’s vibrant orange flavor makes it a great option for spring or summer events, where it can be served alongside fresh fruit and a light beverage. It’s also a wonderful treat to bring to a potluck or to serve as a sweet finale to a casual dinner. The cake’s long shelf life makes it ideal for making ahead of time, ensuring you have a delicious homemade dessert ready whenever you need it.
Decoration Tips:
To enhance the visual appeal of this cake, consider dusting the top with a light layer of powdered sugar once it has cooled. The caramelized orange slices on the bottom of the pan, which become the top of the cake when inverted, already create a beautiful presentation, but you can add a bit more flair by garnishing with additional fresh orange slices or a few sprigs of mint. For a glossy finish, you might brush the top with a simple syrup made from orange juice and sugar. Serve the cake on a decorative platter to highlight its golden color and the beautiful pattern of the caramelized oranges.
Ingredients for a 22 cm Diameter Cake Pan:
- 2 oranges (about 400 g)
- 120 g water
- 100 g vegetable oil
- 90 g sugar
- 3 eggs
- 50 g potato starch
- 1 packet of vanilla-flavored sugar
- 1 packet of baking powder (for cakes)
- 250 g all-purpose flour
- Brown sugar, as needed (for the base of the pan)
- 1 small orange (for the bottom of the pan)
Instructions:
- Preheat your oven to 180°C (350°F). Prepare your cake pan by sprinkling the bottom with a layer of brown sugar. Add two tablespoons of water, then place the pan in the oven for a few minutes until the sugar caramelizes slightly. Be careful not to let it burn.
- While the sugar is caramelizing, wash the oranges thoroughly. Cut them into wedges, removing any seeds, and place them in a food processor. Blend until you achieve a smooth, creamy consistency.
- In a large mixing bowl, combine the orange cream with the vegetable oil, water, sugar, eggs, and vanilla-flavored sugar. Mix well using a hand whisk until the ingredients are fully incorporated.
- Gradually add the potato starch, flour, and baking powder to the mixture, stirring until you have a smooth, homogeneous batter.
- Remove the cake pan from the oven. Slice the small orange into thin, circular slices and arrange them on top of the caramelized sugar in the pan.
- Pour the batter over the orange slices in the pan, spreading it out evenly.
- Bake the cake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so be sure to check for doneness.
- Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Carefully invert the cake onto a serving plate, allowing the caramelized orange slices to adorn the top.
- Let the cake cool completely before serving.
Enjoy!