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Rachel Ballinger

Italian Whole Orange Cake

This Italian whole orange cake is moist and bursting with flavor. What makes it unique is that you use a whole orange to make it, the peel and all!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: Italian
Ingredients Method

Ingredients
  

Cake:
  • 1 1/4 cup white sugar
  • 1/2 cup salted butter softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or plain greek yogurt
  • 2 1/2 tsp baking powder
  • 2 1/4 cup all-purpose flour
  • 1 large orange washed, cut into pieces, and pureed
Glaze:
  • 1/3 cup orange juice
  • 1/3 cup white sugar

Method
 

For the cake:
  1. Preheat oven to 350 degrees.
  2. Prepare an 8 or 9 inch round pan by greasing it evenly with vegetable shortening and dusting with flour or lining the bottom with parchment paper and buttering the sides.
  3. In a mixer, combine sugar and butter and mix till smooth.
  4. Add eggs and vanilla extract and beat.
  5. Next mix in the sour cream.
  6. Then add the baking powder and flour and mix till smooth.
  7. Add the puréed orange and mix to combine.
  8. Pour batter into prepared pan and bake in preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean.
  9. Let rest in pan for 15 minutes and then take a knife and loosen the outside edge of the cake. Flip cake out onto a plate. Peel off parchment paper on the bottom if using and flip cake right side up on a cake platter or stand.
For the glaze:
  1. Mix the orange juice and sugar together in small pot and heat on the stove. Bring to a simmer and let simmer for 5-10 minutes until it becomes slightly thickened like syrup. Spoon over top of cake. If desired you can poke holes in the top of the cake with a kabob skewer and then pour the glaze on so it’s absorbed by the cake more.
  2. Let the cake cool completely and then slice and enjoy!