Super Moist Whole Orange Cake

Firstly, preheat your oven to 350°F (175°C). I've found that this temperature ensures a golden brown exterior for the cake. Grease and flour your baking pan, setting it aside for later.

Take your sweet oranges, and make sure they are thoroughly washed. Cut them into chunks, removing any seeds you find. Remember, we are using the entire orange, so don't peel them. I like using food processor friendly oranges, as it makes the mixing process easier.

Place the orange chunks into a food processor or blender, and blitz until you have your puree ready. It should be a slightly chunky consistency for that extra texture in your cake.

In a large bowl, combine the eggs, sugar, olive oil, and vanilla extract. Having room temperature eggs can give you the fluffiest cake outcome.

Stir in the orange puree, ensuring the mix is homogenous.

Once your wet ingredients are ready, it's time to introduce the dry ingredients - flour, baking powder, baking soda, and salt. Mix these together in another bowl.

Gradually add the dry ingredients to the wet mixture, making sure everything comes together perfectly. It's important not to overmix, as this could result in a denser cake.

Pour the batter into the prepared pan and pop into the preheated oven for about 50-60 minutes. The aroma of oranges will fill your kitchen!

It's always recommended to do the toothpick test. If it comes out clean, your cake is done! Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Once it's completely cooled, dust the top with powdered sugar. This adds a pretty touch and some extra sweetness to your cake.