Wholeorangecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHOLE ORANGE CAKE



Whole Orange Cake image

Every good cook needs a nice moist, dense cake in his or her repertoire. This one--loaded with orange flavor and tender flecks of peel, and not too sweet--is perfect for brunch as well as dessert.

Provided by wp

Time 2h30m

Number Of Ingredients 11

Cooking-oil spray
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups powdered sugar
2 tablespoons plus 1 tsp. orange juice

Steps:

  • Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
  • Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  • Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
  • Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.

Nutrition Facts : Calories 414, Carbohydrate 62, Cholesterol 94, Fat 17, Fiber 2.4, Protein 4.9, SaturatedFat 10, Sodium 223

ORANGE CAKE



Orange cake image

This is a simple cake that's great for beginners to try. Use the whole orange, skin and all, for a moist and delicious result.

Provided by Caroline Velik

Categories     Dessert

Time 30m

Yield MAKES one loaf cake

Number Of Ingredients 7

2 oranges
180g plus 2 tbsp melted butter
3 eggs
1 cup castor sugar
1½ cups self-raising flour
2½ cups sifted icing sugar
orange zest, to decorate

Steps:

  • Preheat oven to 180C. Grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.

SICILIAN WHOLE ORANGE CAKE



Sicilian Whole Orange Cake image

The most luscious, moist and delicious orange cake you'll ever try!

Provided by adapted by Lidia Conte

Categories     Desserts

Time 1h20m

Number Of Ingredients 10

juice of one organic orange
1/3 c (100g) sugar
3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt (yes, sour cream works, too)
1 large organic orange, about (300g), washed and cut into pieces (with the rind, but remove the seeds)
(if using plain baking powder add 1 tsp vanilla extract)

Steps:

  • Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
  • Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
  • Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
  • In a food processor, process the whole orange until it is almost pureed.
  • Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
  • Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
  • Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
  • Spoon and brush over the top of the cake and allow to cool completely before cutting.

Nutrition Facts : Calories 233 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 6.4 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 3.6 grams saturated fat, ServingSize 1 slice, Sodium 69 milligrams sodium, Sugar 22.5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

WHOLE ORANGE CAKE (SUPER MOIST)



Whole Orange Cake (super moist) image

Super moist and bursting with fresh orange flavor, this whole orange cake will become a new favorite. Rich, sweet and citrusy. Eat it unadorned or drizzle on an orange buttercream glaze to take it over the top.

Provided by Cheryl

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

2 large seedless oranges (about 184g each)
3/4 cups (170g) butter, cut in chunks (1 1/2 sticks)
1 1/4 cups (250g) granulated sugar ((use an extra 1/4 cup/50g if oranges aren't too sweet))
3 large eggs
2 cups (256g) all purpose flour Note 2
2 teaspoon baking powder
1/4 teaspoon salt (skip if using salted butter)
1 cup icing sugar (also called confectioners or powdered sugar)
2 tablespoon butter, softened
1 orange (use half an orange for fresh orange juice and zest) (other half for decoration )
1/4 teaspoon vanilla extract

Steps:

  • HEAT OVEN TO 350F/177C. Spray 9 inch (23cm) springform pan with oil. Note 1 for other pan options.
  • PREPARE ORANGES: Using a sharp knife, place orange on cutting board and slice off the thin top orange layer all around the orange. Try to get as little of the white pith layer as possible (leaving on some is fine - no need to obsess!). Then slice off the white pith layer and discard. Repeat with second orange. Cut oranges into quarters. Shortcut: If your oranges only have a very thin layer of pith, you can use the whole orange.
  • CREAM BUTTER, SUGAR, EGGS: Place butter, sugar and eggs in food processor bowl. Process for 2 minutes at high speed until fluffy and creamy. Scrape down sides of bowl once or twice. Scoop mixture into medium-large bowl.
  • GRIND ORANGES: Place oranges and orange peels in food processor. No need to clean out processor first. Process until finely blended, about 1 minute. Scrape orange mixture into bowl with butter mixture.
  • FINISH BATTER: Add flour mixture of flour and baking powder. Gently fold into wet mixture just until incorporated. Do NOT over mix or the cake will be dense. Pour batter into prepared pan. Tap pan on counter to level the batter evenly.
  • BAKE: for 45-50 minutes or until cake no longer jiggles when shaken and when cake tester or toothpick is inserted in center and comes out clean. Two 8" round pans will take less time, about 25-35 minutes. Timing depends on size of oranges (amount of liquid in cake) and your oven (all ovens are different and not perfectly accurate on temperatures). Remove from oven and let cool for 10 minutes before removing on pan. Cool completely on cooling rack before frosting.
  • MAKE FROSTING/GLAZE (OPTIONAL): While cake is baking, whisk icing/confectioner sugar, 1/2 of orange juice and orange zest with a fork in a small bowl. Add more orange juice until you get the consistency you like. Note 3 for traditional orange buttercream frosting.
  • DECORATE: Sprinkle orange cake with powdered icing sugar (through a sieve) if not using frosting. If using frosting/glaze, spread it on top of cake letting it slip down the sides if desired. Decorate cake with orange zest strips, orange slices, drained mandarin oranges, a little bit of zest or crushed nuts if you like.

Nutrition Facts : Calories 342 kcal, Carbohydrate 50 g, Protein 4 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 46 mg, Sodium 238 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

WHOLE ORANGE BUNDT CAKE



Whole Orange Bundt Cake image

Provided by Joy the Baker

Categories     Cakes

Time 1h25m

Number Of Ingredients 19

2/3 cup all-purpose flour
2/3 cup lightly packed light brown sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 stick (1/4 cup) unsalted butter, softened
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon sea salt
3 medium navel or cara cara oranges (you need 1 1/2 cups of ground oranges so maybe 2 oranges will do if they're on the large side. Thin skins are key.)
1 cup (2 sticks) unsalted butter, softened to room temperature
1 2/3 cups granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1/4 cup sour cream
lightly whipped whipped cream, for serving

Steps:

  • Place a rack in the middle of the oven and preheat oven to 350 degrees F.
  • Grease a bundt pan with butter, shortening, or nonstick baking spray. Grease every nook and cranny. Dust generously with flour and knock the excess flour out of the pan. Set aside.
  • Let's first make the crumble. In a medium bowl stir together flour, brown sugar, spice, and salt. Add the butter and use your fingers to your the butter into the dry mixture, creating a crumble. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Now let's grind up the oranges. Chop whole oranges into 2-inch chunks - peel and all! You'll want to use oranges that don't have a very thick peel and pith. Choose oranges that have a thinner peel and are relatively seedless.
  • Place the oranges in the bowl of a food processor fitted with the blade attachment. Place the lid on the food processor, and pulse a few rounds to start.
  • Process the oranges on low speed until the peel, flesh and juice begin to meld, creating a well ground, thick orange mixture. The mixture won't be completely smooth. It's ok if there are small pea size chunks of peel in the mixture. Spoon mixture into a glass measuring cup and measure 1 1/2 cups ground orange to use in the cake. Set aside the measured orange mixture.
  • In the bowl of a stand mixer fitted with a paddle attachment, place softened butter and sugar. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
  • Stop the mixer and scrape down the sides of the bowl. Beat in eggs, one at a time, on low speed, beating for 1 minute between each addition.
  • Beat in the vanilla extract until well combined.
  • On low speed, add half of the dry ingredients. Stir on slow speed just to incorporate.
  • Add the orange mixture and sour cream and mix to just combine.
  • Add the final half of the dry ingredients. Stir on slow speed just to incorporate. Stop the mixer and scrape down the sides and the bottom of the bowl to find any hidden flour pockets. They're in there!
  • Give the cake batter one last burst of energy, mixing on medium-high speed for about 30 seconds, just to get it all well incorporated.
  • Spoon half of the thick cake batter into the prepared pan and smooth the even. Add just over half of the crumble mixture and lightly swirl with a butterknife.
  • Add the remaining cake batter to the pan and smooth. Add the remaining crumble and again use the butterknife to swirl the cake batter over the crumble mixture - incorporating it.
  • Bake for 45 to 55 minutes, or until a skewer inserted into the cake comes out with moist crumbs, not wet batter.
  • Place on a wire rack to cool for 20 to 30 minutes. Before inverting the cake onto a wire rack, gently run a knife down the sides to help loosed any bits that may have stuck.
  • The key is to invert the cake while it's just lightly warm, but not hot.
  • Slice and serve! You're welcome to add a glaze. I like this cake served with lightly whipped cream and coffee.

Nutrition Facts : ServingSize 12

MOIST ORANGE CAKE



Moist Orange Cake image

This Moist Orange Cake is a simple Butter cake with a subtle orange flavor and aroma. It has the goodness of the Orange juice along with the zest that takes it to the next level

Provided by Alisha R

Categories     Cakes

Number Of Ingredients 11

3 tbsp fresh orange juice
1/4 tsp baking soda
175 grams all-purpose flour
200 grams castor sugar
115 grams salted butter, room temperature
2 eggs
1/2 cup buttermilk
Zest of 3 big oranges
Few drops of orange food color (optional)
50 ml fresh orange juice
25 grams castor sugar

Steps:

  • In a bowl, combine the flour and baking soda together, mix well and set aside
  • In another bowl, combine the butter, orange zest and sugar together. Beat well until light and fluffy. Add the eggs and orange juice beat well
  • Add the orange color (optional) and buttermilk. Mix well. You may notice a slight curdling at this time, do not panic
  • Fold in the flour mixture and it will get to normal
  • To make this cake in a 7-inch bundt pan, grease the bundt pan thoroughly with unsalted butter and dust with flour. Pour the batter in the bundt pan and bake this cake in a preheated oven at 180 degrees C for an hour or until an inserted skewer comes out clean
  • While the cake is in the oven, prepare the glaze. Combine 50 ml of fresh orange juice with 25 grams of castor sugar. Mix well and set aside
  • Once the cake is baked, brush the glaze onto it and serve

Nutrition Facts : ServingSize 100 g, Calories 310 kcal, Carbohydrate 45.51 g, Fiber 0.6 g, Protein 4.23 g, Sugar 28.54 g, Cholesterol 71 mg, TransFat 0.01 g, Sodium 176 mg, Fat 12.71 g, SaturatedFat 7.505 g, UnsaturatedFat 3.724 g

WHOLE-ORANGE SNACK CAKE



Whole-Orange Snack Cake image

It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.

Provided by Samantha Seneviratne

Categories     snack, cakes, dessert

Time 45m

Yield 16 servings

Number Of Ingredients 11

6 tablespoons/85 grams unsalted butter, at room temperature, plus more for greasing the pan
1 small navel orange (about 250 grams), ends trimmed, cut into large chunks, and seeds removed, if necessary
1/4 cup/60 milliliters whole milk
1 1/2 cups/192 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature
3/4 cup/77 grams confectioners' sugar
1/2 teaspoon freshly grated orange zest, plus 3 to 4 teaspoons freshly squeezed orange juice (from 1 orange)

Steps:

  • Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
  • Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
  • Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
  • Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
  • While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
  • Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

WHOLE ORANGE CAKE



Whole Orange Cake image

I have made this cake a few times already and everybody loved it! The secret for this cake is that it uses a whole orange (skin and all). If you prefer, you can replace the raisins by dates.

Provided by Redsie

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 large orange
1 cup raisins
1/2 cup walnuts
2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup low-fat milk
1/2 cup butter
2 eggs
1/2 cup butter, softened
3 cups icing sugar, sifted
1 tablespoon grated orange zest
1/3 cup orange juice

Steps:

  • Preheat oven to 350°F Grease a 13x9 inch cake pan.
  • Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
  • Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
  • Bake for 35 to 40 minutes. Cool completely.
  • Frosting: beat together all ingredients until smooth and creamy. Spread over cake.

EASY MAGICAL ORANGE CAKE



Easy Magical Orange Cake image

Absolutely delicious orange cake using a whole orange, just 5 ingredients and so easy to make.

Provided by justamumnz

Categories     Baking & Recipes

Time 40m

Number Of Ingredients 9

1 1/2 Cups Icing Sugar
2 teaspoons melted butter
1 teaspoon Vanilla Essence
1-3 Tablespoon Water
1 whole orange - washed & pulped, skin and all! (I remove the green stalk bit)
125 grams Melted Butter
1 Cup White Sugar
2 Medium Eggs
1 1/2 Cups Self Raising Flour

Steps:

  • Preheat the oven to 180C Bake
  • Prepare a ring tin, or a small baking tin (approx 20-23cm) with a generous spray of cooking spray or melted butter.
  • Place baking paper in the base of the tin, cut to size and set aside
  • In a food processor place the washed and quartered orange.
  • Blitz until it forms a pulp
  • Add to this the eggs and sugar and mix for 20 seconds and scrape down the sides
  • Add to this the melted butter and mix for a further 20-30 seconds or until fully blended
  • Finally add the flour and blend for 20 seconds until all fully incorporated and no lumps remain
  • Spoon the mixture into the prepared baking tin
  • Bake for 35 minutes or until a skewer or knife comes out clean
  • Remove from the oven and set aside for 10 minutes before carefully removing from the tin. You may need to carefully work a knife around the edge of the tin to help
  • Allow to cool completely on a wire rack before icing.
  • For the icing, in a medium bowl place the icing sugar, add to this the melted butter and vanilla and mix (I always mix my butter and vanilla together first as this helps it to infuse)
  • Then add a tablespoon of water at a time until you get the desired consistency.
  • It should not be too runny, the right consistency is when it just starts to fall from the spoon.
  • Spread this over the cake and store in an airtight container until ready to serve
  • Should keep for at least 3 days
  • Enjoy!

ORANGE CAKE



Orange Cake image

Orange Cake is so easy to make, we start with a box mix and use whole navel oranges to make it moist and amazing!

Provided by April Woods

Categories     Dessert

Time 1h5m

Number Of Ingredients 9

1 box vanilla cake mix
1 stick of butter (melted)
4 eggs
2 cups pureed whole navel oranges (about 2 medium oranges)
2 cans white icing
1 cup powdered sugar
1 cup powdered sugar
¼ cup pulp free orange juice
¼ teaspoon pure vanilla extract

Steps:

  • Combine cake mix, butter, eggs, and orange puree and combine with an electric mixer.
  • Pour into two greased 8 inch round baking pans and bake on center rack at 350F for about 30 minutes, until a toothpick comes out clean. Allow to cool completely.
  • For the icing, while cake is cooling, whisk together 1 can of icing and 1 cup of powdered sugar. Add to a piping bag.
  • For the glaze, in a small bowl add 1 cup of powdered sugar and vanilla extract. Then whisk in orange juice until you reach your desired consistency.
  • When cake is cooled, spread remaining can of icing between layers. Then pipe powdered sugar/icing mix on outside of cake. To pipe rosettes, start in the middle then move the tip in a counter-clockwise spiral around the center.
  • When the sides are covered, pipe a circle on the top of the cake, at the outermost edge, to keep the glaze from spilling over.
  • Pour glaze on top of cake, and garnish with a slice of orange.
  • Enjoy!

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

WHOLE ORANGE CAKE - FLOURLESS



Whole Orange Cake - flourless image

Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.

Provided by Nagi

Categories     Cakes

Number Of Ingredients 5

2 medium oranges, fresh whole with rind on - any type
1 1/4 tsp baking powder
6 large eggs (, at room temp (Note 2))
1 1/4 cups white sugar
2 3/4 cups almond meal / ground almonds ((Note 3))

Steps:

  • Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
  • Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
  • Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
  • Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
  • Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
  • Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
  • Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
  • Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
  • Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.

Nutrition Facts : Calories 268 kcal, Carbohydrate 32 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving

WHOLE ORANGE CAKE



WHOLE ORANGE CAKE image

Categories     Citrus     Dessert

Number Of Ingredients 11

Cooking-oil spray
1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
2 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups powdered sugar
2 tablespoons plus 1 tsp. orange juice

Steps:

  • 1. Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs. 2. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan. 3. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely. 4. Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake. http://www.myrecipes.com/recipe/whole-orange-cake-50400000126573/

More about "wholeorangecake recipes"

WHOLE ORANGE CAKE RECIPE | MYRECIPES
whole-orange-cake-recipe-myrecipes image
2013-02-08 Recipes; Whole Orange Cake; Whole Orange Cake. Rating: 4 stars. 27 Ratings. 5 star values: 13 4 star values: 6 3 star values: 2 2 star values: 2 1 …
From myrecipes.com
5/5 (27)
Total Time 2 hrs 30 mins
Servings 12
Calories 414 per serving
  • Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
  • Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
  • Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
  • Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.


WHOLE ORANGE CAKE RECIPE - EVERYWHERE - WEEKENDNOTES
whole-orange-cake-recipe-everywhere-weekendnotes image
2012-10-15 Remove and allow to cool. Cut into quarters and then place into a blender and process until you have a smooth puree. Mix the eggs and then blend all ingredients into a smooth creamy batter. Add sultanas if using. Place into a …
From weekendnotes.com


WHOLE ORANGE ALMOND CAKE RECIPE | JAMES BEARD FOUNDATION
whole-orange-almond-cake-recipe-james-beard-foundation image
Preheat oven to 400°F. Butter and flour a deep 9-inch cake pan. Bring a large pot of salted water to a boil. Wash the oranges and place them in the boiling water; cover the pot. Boil until very soft, about 30 minutes. Drain, cool, cut into …
From jamesbeard.org


SICILIAN WHOLE ORANGE CAKE - YUMMY RECIPES
2020-09-02 Add in the eggs, yogurt, and orange puree and beat again until smooth. Sift in the flour and baking powder and mix together, keeping it as light and airy as possible, until a batter …
From whatayummy.com
Cuisine American
Total Time 1 hr 10 mins
Category CAKE
Calories 116 per serving
  • Chop the whole orange into pieces and remove any seeds. Using a food processor, blend the chunks of orange into a pulp, it should almost be a smooth puree.
  • Beat the butter and sugar together until pale, fluffy and doubled in volume. This should take just a few minutes using an electric beater.


WHOLE ORANGE CAKE RECIPE | WOOLWORTHS
2021-05-18 Step 3 of 5. Place oranges in a food processor and process until smooth. Add eggs and sugar, then process until combined. Add almond meal and baking powder, then process …
From woolworths.com.au
Cuisine Australian
Category Desserts
Servings 12
Total Time 3 hrs 50 mins
  • Place oranges in a large saucepan and cover with water. Cover with lid and bring to the boil over medium-high heat. Reduce heat to low and simmer for 2 hours or until very soft. Drain and transfer oranges to a large heatproof bowl. Set aside for 10 minutes to cool slightly.
  • Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base and side with baking paper.
  • Place oranges in a food processor and process until smooth. Add eggs and sugar, then process until combined. Add almond meal and baking powder, then process until combined. Pour batter into pan and bake for 1 hour 20 minutes or until a skewer inserted into centre of cake comes out clean. Stand in pan to cool completely.
  • Meanwhile, to make the orange syrup, peel 5 x 5cm strips of rind from oranges. Juice oranges. Place rind, juice and sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until slightly thickened. Allow to cool.


ALL IN WHOLE ORANGE CAKE - LINDYSEZ | RECIPES
2020-09-09 This recipe for All In Whole Orange Cake uses the entire orange, skin and all to give you a bright orange flavored cake that is very dense. Perfect with an afternoon tea or coffee. …
From lindysez.com
Cuisine American
Total Time 1 hr 20 mins
Category Desserts & Snacks
Calories 115 per serving
  • Step 1Prepare the CakeSet oven to 325°F (170°C). Set the oven rack in the middle of the oven. Prepare a cake pan or springform pan by generously buttering it. Place a piece of parchment paper on the bottom and spray with cooking spray. Set-aside.
  • Step 2In the work bowl of an electric mixer, place the sugar and butter. Beat well until light and fluffy. Add the eggs, one at a time, and mix until each is incorporated. Add the buttermilk and mix in.
  • Step 3Mix the flour with the baking powder, soda, and salt. Slowly add to the wet ingredients, mix until well blended.
  • Step 4Pulse the orange pieces in a food processor or blender until you have a fine puree with just a bit of the orange peel showing. Mix into the batter until blended.


HOW TO COOK THE PERFECT STICKY ORANGE CAKE | FOOD | THE ...
2017-02-02 Grigson’s is certainly the firmest and most classically cake-like of the recipes, with a pleasing sandiness to it, while Phipps’s pistachios produce a strikingly green and …
From theguardian.com
Author Felicity Cloake
Estimated Reading Time 8 mins


WHOLE ORANGE CAKE | 12 TOMATOES
2021-07-06 Preparation. Preheat oven to 350°F. Grease and flour an 8 or 9-inch round cake pan and line with parchment paper. Cut off the top and bottom of the orange to remove the stem area. Then, slice orange in half and into wedges. To a blender, add the orange, oil, yogurt, sugar, eggs, and vanilla. Blend at high speed for 3 minutes.
From 12tomatoes.com
4.7/5 (24)
Category Dessert
Servings 9


ORANGE BLENDER CAKE RECIPE - KIDSPOT
2015-03-08 1. Preheat the oven to 180°C. Line a round cake tin with baking paper and set aside. 2. Place the orange (skin, seeds and all) into the blender and blend until it's mushy. 3. Add the flour, sugar, eggs and butter and blend until just combined. 4. Pour into …
From kidspot.com.au
5/5 (3)
Total Time 1 hr
Category Afternoon Tea, Dessert, Morning Tea, Snack


BEST WHOLE ORANGE CAKE RECIPE - HOW TO MAKE CITRUS BUNDT CAKE
2018-01-17 Directions. Heat the oven to 325°F (165°C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan very well. For extra insurance, dust the pan with flour or dry breadcrumbs. In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Beat in the eggs one by one.
From food52.com
Reviews 118
Servings 12
Cuisine American
Category Dessert


MARY BERRY’S WHOLE SPICED ORANGE CAKE (AND CUPCAKES) | THE ...
2015-02-07 Now why this recipe isn’t called Spiced Whole Orange Cake, as you use a whole orange and that orange itself isn’t spiced, I don’t know. All I know is that it tastes fantastic, and is quite easy. The recipe is available here. I first did it as per the recipe – as a cake. After removing much of the rind of one of the two oranges I had for ...
From thebakellie.wordpress.com
Estimated Reading Time 3 mins


SO CREATIVE! FLOURLESS MOIST CAKE USING WHOLE ORANGES ...
So Creative! Flourless Moist cake using Whole Oranges, including the Rind! A Terrific EASY cake that's bursting with fruity flavor and nutty flavor ~ You wil...
From youtube.com


SUPER EASY ORANGE CAKE - YOUTUBE
2017-04-29 How to make a super easy whole orange cake. Just put everything and blend them away, that's how easy this recipe is :). A very fast recipe to prepare with no...
From youtube.com


BEST EVER ORANGE CAKE RECIPE - ALL INFORMATION ABOUT ...
Best Orange Almond Cake Recipe - Bake with Shivesh trend bakewithshivesh.com. ½ cup (120 mL) fresh orange juice ½ cu (43g) flaked almonds Instructions Pre-heat the oven to 180*C. Line a 8" round cake pan with parchment paper. In a bowl, whisk together flour, ground almonds, baking powder, baking soda and orange zest. In a separate bowl, beat the butter with sugar until it is …
From therecipes.info


WHOLE ORANGE CAKE | DONNA HAY
Place the eggs and sugar in the bowl of an electric mixer and whisk for 6–8 minutes or until thick and tripled in volume. Fold the orange puree and almond meal mixture through the egg mixture. Pour into the tin and smooth the top with a palette knife. Cook for 35–40 minutes or until cooked when tested with a skewer.
From donnahay.com.au


ORANGE CAKE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


Related Search