I’m a huge fan of orange cakes, as noted in my Orange Olive Oil cake. However, I do like to make layer cakes, as the Orange Olive Oil cake cannot be layered, it’s best eaten just as is. I have always simply used a yellow cake mix and substituted the water for orange juice and added orange zest.
Recently I tried making Yolanda Gampp’s Carrot Cake, which uses a whole pureed orange. Years ago I had seen recipes using a whole pureed orange but never considered making them as I didn’t have a food processor.
I’ve been trying to come up with a really good orange cake, because I really do love the flavour, but I also wanted to be able to use it in a layer cake, and as I have been trying to get away from using cake mixes, this is where this recipe comes in.
Preheat your oven to 350 degrees F.
Grease and line 3 – 6″ X 3″ pans (you need the height of the 3″ pan) and line the bottoms with parchment paper.
To start off with, you need 3 medium sized naval oranges (seedless). Cut off the ends of each orange, cut up into smaller pieces and then puree in the food processor for 45 seconds, scrape down the bowl and puree a further 30 seconds.
Once the 5 minutes is up, scrape down the bowl (at this point the egg/orange/sugar mixture should be tripled in volume). Turn the mixer back on to high and slowly pour the oil in while the mixer is running. **Make sure to pour down the side of the bowl so you don’t splash all over the place**.
Once the oil has been mixed in, turn the mixer off and measure out your yogurt in the measuring cup you used for the oil (just makes for less dishes).
Turn the mixer back on to low (speed 2) and alternating between the flour mixture and the yogurt, add these into your batter, starting and finishing with the flour mixture. Ensure that everything has been combined thoroughly. Remove the bowl from the mixer and using a rubber spatula, give everything a quick stir, scraping down the sides and bottom, making everything is incorporated.
Divide your batter between your three pans (I placed 1 lbs. 5 ounces of batter per pan) and then bake in your pre-heated oven for 1 hour to 1 hour 15 minutes. Start checking at 1 hour, if a skewer comes out clean the cakes ready.
Whole Orange Cake
(Makes 3 – 6″ cakes)
2 cups sugar
2 1/2 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup canola oil
1/2 cup Greek yogurt – plain
2 tsp. vanilla bean paste
3 oranges – pureed
- Preheat oven to 350°F.
- Puree oranges, removing the ends (if you cannot find seedless oranges remove the seeks) and cutting up the oranges into smaller pieces, puree until smooth – approx. 45 seconds.
- In bowl of stand mixer, place eggs, sugar, salt, vanilla bean paste and pureed oranges. Using the whisk attachment, whisk on high speed (10) for 5 minutes.
- Measure out your flour and baking powder into a small bowl and stir this together to combine.
- Measure out your oil.
- Once the 5 minutes is up, slowly pour the oil down the side of the bowl, while the mixer is still running at high speed.
- Once the oil has been completely combined turn the mixer off and scrape down the sides to ensure there is nothing left at the bottom.
- Measure out your yogurt in the same measuring cup as the oil (less mess).
- Turn the mixer onto low speed (2) and alternating, add in your flour mixture and yogurt, starting and ending with the flour.
- Remove the bowl from the mixer and give this a stir with a rubber spatula to ensure all ingredients are evenly combined.
- Prepare your three 6″ X 3″ pans, lining the bottoms with parchment paper and greasing the pans.
- Divide the batter evenly between the pans – I weigh this out and it comes to 1 lbs. and 5 ounces in each pan. This really makes for an even bake. Trying to eyeball this never really works.
- Bake the cakes for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack and allow to cool completely.
At this point you can pour a simple glaze over top (mixing fresh squeezed orange juice with some powdered sugar) or you can freeze the cakes for later use. Wrap well in 3 layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge over night.