Introduction
Looking for a cake that bursts with citrusy flavor and requires minimal fuss? The “torta all’arancia frullata” — or whole blended orange cake — is a delightful Italian dessert that turns an entire orange, peel and all, into a beautifully moist and aromatic treat. This cake is soft, light, and infused with the natural essence of orange. Perfect for breakfast, afternoon tea, or a refreshing dessert, this recipe is as easy as it is rewarding.
Ingredients
1 large organic orange (preferably untreated), washed thoroughly
3 large eggs
180 g sugar (about 3/4 cup + 2 tbsp)
100 ml vegetable oil (sunflower or light olive oil works best)
250 g all-purpose flour (about 2 cups)
1 packet of baking powder (16 g or about 1 tablespoon)
A pinch of salt
Optional: powdered sugar for dusting or a light glaze for topping
Preparation
Preheat your oven to 175°C (350°F). Grease and flour a 22 cm (9-inch) round cake pan or line it with parchment paper.
Cut the orange into chunks, removing any seeds, but leaving the peel on. Place the whole orange pieces in a blender or food processor and blend until smooth.
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Add the orange purée and vegetable oil to the egg mixture and mix well.
Sift in the flour, baking powder, and salt. Fold everything together gently until just combined.
Pour the batter into the prepared pan and smooth the surface.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serve with a light dusting of powdered sugar or a drizzle of orange glaze made from powdered sugar and freshly squeezed orange juice.
For extra indulgence, pair with whipped cream or a scoop of vanilla gelato.
Store the cake in an airtight container at room temperature for up to 3 days. It also freezes well — wrap slices individually for easy thaw-and-serve portions.
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