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Preheat your oven to 340°F. Lightly grease a loaf pan, coating the inside surfaces with melted butter or oil using a pastry brush.

Take 1 orange, cut it in half, then cut each half into several smaller wedges.

Place the orange wedges into a large glass mixing bowl. Crack 3 eggs into the bowl with the oranges. Add 1 cup of granulated sugar.

Use an immersion blender to blend the oranges, eggs, and sugar until the mixture is smooth and frothy.

Pour 7 tablespoons of vegetable oil into the blended orange mixture. Add 2 cups of all-purpose flour and 1 tablespoon of baking powder to the bowl.

Use a whisk to thoroughly mix all the ingredients until a smooth cake batter is formed.

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

Place the loaf pan into the preheated oven and bake for 1 hour and 30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.

While the cake is baking, take another fresh orange, cut it in half, and extract its juice using an electric juicer. Pour the fresh orange juice into a small pitcher. Add 1 tablespoon of granulated sugar to the orange juice and stir until the sugar is completely dissolved.

Once the cake is baked, remove it from the oven. While still in the loaf pan, use a wooden skewer to poke multiple holes evenly across the entire top surface of the hot cake. Pour a portion of the prepared fresh orange syrup over the cake, allowing it to soak into the holes.

Carefully invert the cake out of the loaf pan onto a serving dish. Pour the remaining fresh orange syrup over the unmolded cake.

Using a piping bag, drizzle melted white chocolate (or a white glaze) in a decorative pattern over the top of the cake. Finish by sprinkling fresh orange zest over the melted chocolate.

Allow the cake to cool slightly, then slice it into individual portions and serve.


Preheat your oven to 340°F. Lightly grease a loaf pan, coating the inside surfaces with melted butter or oil using a pastry brush.

Take 1 orange, cut it in half, then cut each half into several smaller wedges.

Place the orange wedges into a large glass mixing bowl. Crack 3 eggs into the bowl with the oranges. Add 1 cup of granulated sugar.

Use an immersion blender to blend the oranges, eggs, and sugar until the mixture is smooth and frothy.

Pour 7 tablespoons of vegetable oil into the blended orange mixture. Add 2 cups of all-purpose flour and 1 tablespoon of baking powder to the bowl.

Use a whisk to thoroughly mix all the ingredients until a smooth cake batter is formed.

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

Place the loaf pan into the preheated oven and bake for 1 hour and 30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.

While the cake is baking, take another fresh orange, cut it in half, and extract its juice using an electric juicer. Pour the fresh orange juice into a small pitcher. Add 1 tablespoon of granulated sugar to the orange juice and stir until the sugar is completely dissolved.

Once the cake is baked, remove it from the oven. While still in the loaf pan, use a wooden skewer to poke multiple holes evenly across the entire top surface of the hot cake. Pour a portion of the prepared fresh orange syrup over the cake, allowing it to soak into the holes.

Carefully invert the cake out of the loaf pan onto a serving dish. Pour the remaining fresh orange syrup over the unmolded cake.

Using a piping bag, drizzle melted white chocolate (or a white glaze) in a decorative pattern over the top of the cake. Finish by sprinkling fresh orange zest over the melted chocolate.

Allow the cake to cool slightly, then slice it into individual portions and serve.
