Whole Orange Cake: A Citrusy Delight with a Caramelized Twist

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:

1. 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.
2. 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.
3. 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.
4. Gradually add the potato starch, flour, and baking powder to the mixture, stirring until you have a smooth, homogeneous batter.
5. 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.
6. Pour the batter over the orange slices in the pan, spreading it out evenly.
7. 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.
8. 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.
9. Let the cake cool completely before serving.

Enjoy!