Whole Orange Cake Recipe (Version 2)

I last created a whole orange cake recipe three years ago, where I screwed up a bit with the icing. Let's try it again, but this time make it ✨fancy✨looking (but actually just as easy).

This whole orange cake is super moist, dense but soft, and super zingy thanks to the two literally whole oranges blended into it. In my previous recipe I blended the oranges by themselves in a food processor and then added the resulting pulp to the rest of the cake batter in a bowl. This time, I combined some other ingredients along with them together in a blender, and then pour the resulting liquid into the dry ingredients. This new way is a bit faster, but doesn't make much difference to the end result.

It's also a very big cake – I baked this in a 10" bundt pan.

You can also watch me make this on my YouTube channel:

Ready? Let's go.

Ingredients for Cake:

2 large oranges
340g unsalted butter, softened
3 eggs
1 tbsp vanilla
450g sugar
500g plain flour
50g ground almonds
3 tsp baking powder
1/2 tsp salt

Ingredients for Icing:

160g icing sugar
1.5 tbsp orange juice (approximately)

To Decorate:

Chopped candied mixed peel
Mint leaves


1. Preheat the oven to 180°C, and grease and lightly flour a 10" bundt pan.

2. If your oranges are waxed (many supermarket ones are), scrub the skin with some kitchen paper or towel to get it off. Quartered and deseed them (if oranges have seeds) and remove green stems at the top.

3. Pop in the blender or food processor, and blitz with the butter, eggs and vanilla.

4. Pop all the rest of the dry cake ingredients into a large bowl, and stir in your orange 'smoothie'.

5. Scoop into your bundt pan, tap on the counter a few times to get rid of any large air bubbles, and bake for about an hour (or until golden and puffy and a skewer inserted into the middle comes out clean). If the top starts to burn before time's up, cover with kitchen foil and continue baking.

6. Leave the cake to cool completely. Once it's cooled, make the icing by stirring the icing sugar and orange juice together.

7. Unmould your cake onto a serving place, dollop on the icing, and dot chopped candied mixed peel and mint leaves on top to your liking.

8. Let the icing set a little for about ten minutes before serving.

Enjoy, and have fun.


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