I bet you didn’t know you can add a WHOLE unpeeled orange ???? & make the easiest cake???? #shorts #

✨You can find the full printable recipe with tips and directions on my website which is linked here
???? https://www.themodernnonna.com/whole-orange-blender-cake/

My mom and I wanted to bring you a simple cake recipe that didn’t require having to separate the orange zest/skin from the juice. We wanted to show you that using the whole fruit is just as good (if not better)! Even if you’re not a baker, you are capable of making this cake.

INGREDIENTS
4 large room temperature eggs
¾ cup of avocado oil 175ml or any you like
1 cup granulated sugar 200 grams
1 whole seedless Navel orange quartered
1 teaspoon pure lemon extract 5 grams
2 cups sifted all-purpose flour 250 grams
¾ tablespoon baking powder (make sure it's not expired) 8 grams
½ teaspoon salt 3 grams
avocado oil spray for lining the loaf pan

NOTES
I used a Navel orange which was sweet so make sure you use a sweet orange as some can be bitter. If you are unsure, just add the juice + zest in the cake recipe instead.

I have not tried making this cake gluten-free but I am sure you can use a gluten-free 1-1 all-purpose flour instead.

If you have any dietary preferences (like keto, low-carb), you will have to experiment with 1-1 monk fruit sweetener and various alternatives. Please let us know in the comments of this blog how you made this cake differently so others can learn as well.

You can always adjust the sugar in this recipe as it’s not overly sweet. The bake time will depend on the oven so please keep a good eye on it.

The link to my loaf pan is in both of my Amazon stores, Canada & USA
You can use a different pan but please keep a close eye on it as the baking time may reduce.

We like to spray and line the loaf pan for easier cleanup, feel free to butter and flour it if you wish to do so as well.

The lemon extract is optional, you can also use freshly squeezed lemon juice or zest. Be sure to remove the seeds of the lemon or orange prior.

You can store this cake on the counter for a few days but it probably won’t last you that long!

You can use a whole lemon instead but taste and adjust the batter as it may be more sour. Please discard the seeds so the cake isn’t bitter.

You can use almond flour but please add a little at time until you have a thick pourable batter as almond flour is more absorbent. You will have to experiment but always add a little at a time until you have the proper consistency.

To ensure lemons/oranges are clean, you can soak them in a vinegar + water solution and give them a scrub to draw out any impurities. Mix 1/4 cup of vinegar + 2 cups of water and soak for 5-10 minutes. Rinse and use as directed.


#shorts #viralshorts #themodernnonna #homemade #recipeshare #cakerecipe