Description
This rustic Spanish orange cake, or bizcocho de naranja, blends bold citrus flavor with a tender, moist crumb using whole oranges — peel and all. Perfectly sweet with a touch of bitterness, it evokes the warmth of Mediterranean kitchens and makes a beautiful addition to any brunch, dessert table, or afternoon coffee spread.
Ingredients
2 Large Oranges (organic, seeds removed, peel on)
1 ¾ Cup Granulated Sugar
3 Large Eggs (room temperature)
2 Cups All-Purpose Flour
1 Tbsp Baking Powder
½ Cup Olive Oil (extra virgin preferred)
Optional: Almond extract, orange blossom water, chopped dark chocolate, or rosemary
Instructions
1. Preheat oven to 350°F (175°C). Line a loaf or round cake pan with parchment.
2. Blend whole oranges in a food processor until smooth.
3. In a large bowl, whisk sugar and eggs until pale and fluffy.
4. Add blended orange mixture and olive oil to the bowl; mix well.
5. In a separate bowl, whisk flour and baking powder.
6. Fold dry ingredients into the wet mixture until just combined.
7. Pour batter into the prepared pan.
8. Bake for 50–55 minutes or until a skewer comes out with moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.
10. Serve warm or at room temperature. Store leftovers in an airtight container.
Notes
Use ripe Valencia oranges for best flavor.
Store at room temperature for up to 3 days, refrigerated for 5 days.
Freeze individual slices wrapped in plastic.
Try with honey, Greek yogurt, or a dusting of powdered sugar.
Pairs beautifully with black coffee, spiced wine, or Moroccan mint tea.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Spanish orange cake, bizcocho de naranja, citrus cake