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Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with softened butter and dust lightly with flour, tapping out any excess. Set aside.

Place the halved orange (with peel on and seeds removed) into a high-speed blender.

Add the granulated sugar, eggs, vanilla extract, olive oil, baking powder, salt, and water to the blender with the orange.

Blend on high speed until the mixture is completely smooth and the orange peel is fully incorporated, about 1-2 minutes. Scrape down the sides of the blender as needed to ensure everything is well combined.

Add the all-purpose flour to the blender. Blend on low speed just until the flour is incorporated and no dry streaks remain. Be careful not to overmix.

Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let the cake cool in the pan for 10-15 minutes on a wire rack.

Carefully invert the cake onto the wire rack to remove it from the pan. Let it cool completely before slicing and serving.


Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with softened butter and dust lightly with flour, tapping out any excess. Set aside.

Place the halved orange (with peel on and seeds removed) into a high-speed blender.

Add the granulated sugar, eggs, vanilla extract, olive oil, baking powder, salt, and water to the blender with the orange.

Blend on high speed until the mixture is completely smooth and the orange peel is fully incorporated, about 1-2 minutes. Scrape down the sides of the blender as needed to ensure everything is well combined.

Add the all-purpose flour to the blender. Blend on low speed just until the flour is incorporated and no dry streaks remain. Be careful not to overmix.

Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let the cake cool in the pan for 10-15 minutes on a wire rack.

Carefully invert the cake onto the wire rack to remove it from the pan. Let it cool completely before slicing and serving.
