Fluffy Blender Orange Bundt Cake with Citrus Glaze

Blender Cake Batter

• 4 whole medium eggs
• 2 cups granulated sugar (360g)
• 1 cup neutral vegetable oil (240ml)
• Freshly squeezed strained juice of 2 large oranges (about 200ml)
• Finely grated zest of 1 fresh orange (avoid bitter white pith)
• 2 cups all-purpose flour, sifted (280g)
• 1 tablespoon baking powder (15g)
• 1 small pinch of salt

Warm Orange Soaking Glaze

• Strained juice of 1 to 2 fresh oranges (150ml)
• 2 tablespoons granulated sugar

Preparing the Batter

1. 1

   Preheat your oven to 180°C (350°F). Generously grease a 9-inch (22cm) tube or bundt pan with butter and dust with flour (or granulated sugar for a caramelized crust).

2. 2

   In a blender jar, combine the whole eggs, sugar, vegetable oil, freshly squeezed orange juice, and orange zest. Blend on high speed for 3 minutes until smooth, pale, and frothy.

3. 3

   Pour the blended liquid into a large mixing bowl. Sift in the all-purpose flour with the pinch of salt gradually, whisking gently until a silky, lump-free batter forms.

4. 4

   Gently fold in the baking powder with a silicone spatula just until incorporated.

5. 5

   Pour into the prepared bundt pan and bake at 180°C (350°F) for 35 to 40 minutes, until puffed, golden, and a wooden skewer comes out clean.

Glazing and Finishing

1. 6

   While baking, simmer the fresh orange juice and sugar in a small saucepan over low heat for 2 minutes until dissolved into a clear syrup.

2. 7

   Let the baked cake rest in the pan for 10 minutes, then invert onto a serving plate.

3. 8

   Poke small holes all over the warm cake with a toothpick and slowly drizzle the orange syrup on top. The cake will absorb the citrus nectar deeply.