Ingredients
- 3 large eggs
- 1 cup (200 grams) sugar
- ½ cup (110 grams) canola oil
- 2 whole, unpeeled oranges, end trimmed, cut in half
- ½ (30 grams) lemon, seeded, stem end trimmed
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon (1 gram) salt
For Glaze
- 2 cups (240 grams) powdered sugar
- 4 tablespoons orange juice
- Pinch salt
- Zest from citrus to garnish if desired
special equipment
- KitchenAid® Pure Power Blender
- 9-inch cake pan
- Citrus zester
Method
- Preheat oven to 350°F/175°C. Spray baking pan with nonstick spray and set aside. Add eggs, sugar, oil, oranges, lemon, vanilla and almond extract to Pure Power Blender. Turn to glide the Precision Speed Control Knob between Speeds 7 and 8 and blend for about 1 minute, until citrus peel is very finely chopped.
- Stop blender and add flour, baking powder and salt. Blend on Speed 1 just until flour is incorporated. Pour batter into prepared baking pan.
- Bake for 30-35 minutes or until center lightly springs back when poked. While cake is baking, make glaze by stirring together powdered sugar, orange juice and salt. Let cake cool and drizzle glaze over before slicing and serving.
- PRO TIP: You can easily substitute orange for the clementine in this recipe. Use 1 navel orange, seeded. This recipe can be made gluten free by substituting an equal amount of a gluten-free all-purpose flour blend.
