Click to save this recipe on Pinterest!
New here? Subscribe to my free newsletters with my latest recipes!
If you give this recipe a try do leave a comment on this post down below and don’t forget to give it a star rating! It will really help more readers discover my recipes! Don’t forget to check out my latest videos on my YouTube channel. If you like what you see, do give me a thumbs-up (like), share & comment and subscribe to my channel so that the gods of YouTube (a.k.a algorithms) recommend my channel to a wider audience with similar tastes and more & more people can discover my videos!
And while you’re here, do follow me on Instagram, Pinterest,  Facebook and Twitter. If you’d like to say hello or have detailed queries do send an email at ruchikrandhap@gmail.com. I’d love to hear from you!
Orange and Olive Oil Cake | Using whole oranges
Ingredients
- 2 small seedless oranges (I used mandarins – use the sweetest variety possible)
- 1/3 cup olive oil (not extra virgin, pomace or light virgin oil suitable for baking will do)
- 2 cups (250 grams) all purpose flour (maida)
- 4 large eggs
- 1-1/2 cups (300 grams) granulated white sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- icing sugar/powdered sugar for decoration, optional but recommended
Instructions
- Preheat oven to 175 degrees C. Lightly grease a 9″ springform (loose bottomed) round pan
- Wash the oranges thoroughly – do not peel them! Yes we will be using the whole fruit, peel and all, except the seeds! Cut off the top and bottom ends and discard. Chop up the rest of the fruit (if you are using the seeded variety, makes sure you remove the seeds).
- Pulse the chopped fruit in a blender or mixer grinder till it is thick and coarse and has some texture to it. Then add the olive oil and blend again till you get a fairly smooth mixture. Place the mixture in a mixing bowl.
- Sift together the flour, salt, baking powder and baking soda and add this in parts to the orange-olive oil mixture.
- In an another bowl beat the eggs till fluffy, then add in the sugar and beat some more.
- Gently add the egg mixture to the orange-flour mixture and fold until incorporated. Make sure that you neither beat the mixture nor mix vigorously or it will deflate the eggs and make the cake very dense.
- Pour the batter into the prepared tin and bake for about 50-60 minutes or till the skewer inserted comes out clean.
- Remove and cool the cake in its tin for 10 minutes, then gently invert onto a wire cooling rack till completely cooked.
- Dust with icing sugar, decorate with orange slices and serve!
Disclaimer
The nutritional values are only indicative.
Rafeeda AR says
I have already baked with boiled whole oranges, but that was with almond meal and butter. This sounds like a nice version… even I have some oranges in the fridge and must sneak in one to try this soon… 🙂