Whole Orange Cake
The nostalgia cake of every Levantine winter: eggs, sugar and oil blended with orange juice and one whole deseeded orange — peel included — then folded with flour and baked into a golden, fragrant bundt that belongs next to a cup of tea.
Whole orange cake is an ingenious recipe that uses the entire orange, peel and all, deseeded, giving the cake a deep citrus flavour and an aroma no zest can match. The peel carries fragrant oils that dissolve into the batter, so the cake bakes up moist and perfumed. It is a clever way to use the whole orange with nothing wasted.
How to Prepare
Blend the eggs, vanilla, sugar, oil, orange juice and the whole deseeded orange until completely smooth.
Whisk the flour, baking powder and baking soda, then fold into the blended mixture until just combined.
Pour into a butter-greased bundt tin.
Bake in a preheated oven at 180°C for about 40 minutes until golden and a skewer comes out clean.
Cool before unmoulding, slice and serve with tea.
Pick a thin-skinned, sweet orange and remove every seed — seeds are the only thing that can turn the cake bitter.
Ingredient Swaps
• The orange can be swapped for mandarin for a sweeter flavour and thinner peel.
• The oil can be replaced with melted butter for a richer taste.
• Add a spoon of orange blossom water to boost the citrus aroma if you like.
Common Questions
Why use the orange with its peel?
The peel gives deeper flavour and aroma, but be sure to remove the seeds to avoid bitterness.
How do I avoid a bitter peel taste?
Remove the seeds well and do not overload the batter with the white inner pith.
How do I get a moist cake?
Do not overbake and remove it as soon as the centre is set.
Can I add an orange syrup?
Yes, pour a hot orange syrup over the cake once it is out for extra moisture.
How do I know it is done?
Insert a toothpick in the centre; if it comes out clean, it is ready.
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