Ingredients:

  • 1 whole Navel orange, seeds removed and roughly chopped (150g)
  • 3 large eggs (150g)
  • ½ cup neutral oil (115g)
  • 1 cup granulated sugar (200g)
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (240g)
  • 1 ½ tsp baking powder (7g)
  • ¼ tsp salt (1.5g)
  • 1 cup powdered sugar (120g)
  • 2 tbsp fresh orange juice (30ml)

Instructions:

  1. Scrub the orange clean under warm water. Cut it into quarters and meticulously remove any visible seeds, but leave the peel and white pith intact.
  2. Toss the chopped orange, eggs, oil, sugar, and vanilla into the blender. Process on high for 2–3 minutes until the mixture is a smooth, pale orange cream.
  3. Sift the flour, baking powder, and salt into a large bowl.
  4. Pour the blender mixture over the dry ingredients. Stir gently with a spatula until just combined. Note: A few tiny lumps are okay; don't overmix!
  5. Grease your pan and line the bottom with parchment paper. Pour the batter in and smooth the top.
  6. Bake at 350°F (175°C) for 35–40 minutes until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes. This allows the structure to set so it doesn't crack when you move it.
  8. Transfer to a wire rack to cool completely.
  9. Whisk the powdered sugar and orange juice together until smooth and glossy.
  10. Drizzle the glaze over the cooled cake and let it set for 15 minutes before slicing.