Whole Orange Cake

Wash the orange thoroughly, as the peel will be used in the cake. Rinse it with boiling water, dry, cut into pieces, and remove all the seeds.

Place the whole orange pieces, including the peel, in a blender and blend until smooth.

Add the eggs, sugar, and vegetable oil. Blend again until smooth and well combined.

In a separate bowl, combine the flour and baking powder. Gradually fold the dry ingredients into the orange mixture. The batter should be slightly thinner than a typical cake batter.

Grease the baking pan with a little oil and lightly dust it with flour. Pour in the batter and smooth the top.

Bake at 170 °C for about 1 hour. Check for doneness with a wooden skewer; it should come out without any wet batter.

Finely zest the second orange, avoiding the bitter white pith, then squeeze out the juice. Combine the juice, zest, and sugar in a small saucepan. Warm gently, stirring until the sugar dissolves. There is no need to boil the syrup.

Let the baked cake cool slightly. Pierce the surface several times with a thin knife or skewer, then slowly pour the warm orange syrup over the cake.

Allow the syrup to soak in completely. Let the cake cool before slicing and serving.