Description
A moist and delightful cake bursting with citrus flavor, perfect for desserts or snacks.
Ingredients
- 2 medium-sized oranges (preferably organic)
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 2 ½ teaspoons baking powder
- ½ cup vegetable oil (or olive oil)
- Powdered sugar (for dusting, optional)
Instructions
- Wash the oranges thoroughly. Clean them well to remove any pesticides or wax.
- Cut the oranges into quarters and remove any seeds, ensuring a smooth blend later.
- Blend the orange quarters until smooth and set aside.
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan with a light greasing.
- Beat the eggs and sugar together until light and fluffy.
- Gradually add the orange puree to the egg-sugar mixture, mixing well to combine the flavors.
- Sift the flour and baking powder together and fold them into the wet ingredients until just combined.
- Add the vegetable oil and stir until the batter is smooth and glossy.
- Pour the batter into the cake pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Keep the cake fresh by storing it in an airtight container at room temperature for 3-4 days, or refrigerate to extend its shelf life. For long-term storage, freeze slices wrapped tightly in plastic wrap and aluminum foil.