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Preheat your oven to 350°F. Lightly grease a 9x5 inch loaf pan with olive oil or butter, then dust with a little flour to prevent sticking. Set aside.

Wash the whole seedless oranges thoroughly. Cut them into quarters and remove any remaining seeds. Place the orange pieces into a food processor or high-speed blender. Blend until the oranges are completely smooth and pureed, with no large chunks remaining. This may take a few minutes.

In a large mixing bowl, combine the pureed oranges, granulated sugar, and olive oil. Whisk them together until well incorporated and the sugar begins to dissolve.

Gradually add the all-purpose flour to the wet ingredients. Stir gently with a spatula or wooden spoon until the flour is just combined and no dry streaks remain. Be careful not to overmix, as this can lead to a tough cake.

Pour the cake batter evenly into the prepared loaf pan. Gently tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The cake should also feel springy to the touch.

Once baked, remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes. This allows the cake to set before being removed.

Carefully invert the cake onto a wire rack and allow it to cool completely, about 45-60 minutes, before slicing or adding any desired glaze.


Preheat your oven to 350°F. Lightly grease a 9x5 inch loaf pan with olive oil or butter, then dust with a little flour to prevent sticking. Set aside.

Wash the whole seedless oranges thoroughly. Cut them into quarters and remove any remaining seeds. Place the orange pieces into a food processor or high-speed blender. Blend until the oranges are completely smooth and pureed, with no large chunks remaining. This may take a few minutes.

In a large mixing bowl, combine the pureed oranges, granulated sugar, and olive oil. Whisk them together until well incorporated and the sugar begins to dissolve.

Gradually add the all-purpose flour to the wet ingredients. Stir gently with a spatula or wooden spoon until the flour is just combined and no dry streaks remain. Be careful not to overmix, as this can lead to a tough cake.

Pour the cake batter evenly into the prepared loaf pan. Gently tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The cake should also feel springy to the touch.

Once baked, remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes. This allows the cake to set before being removed.

Carefully invert the cake onto a wire rack and allow it to cool completely, about 45-60 minutes, before slicing or adding any desired glaze.
