Whole Orange Øland Cake

Whole Orange Øland Cake

Recipe by Ellie Markovitch
Course: Dessert, Breakfast, Snack


Bundt Cake

“I grew up in Brazil, and whole orange cake became a staple. This whole grain version makes the best snack, tea, or breakfast cake.” – Ellie


  • 1 1/2 cups Maine Grains Heritage Øland Flour ( or 1 cup of Spelt and 1/2 cup of Whole Wheat)

  • 1 tbsp baking powder

  • 1/2 tsp coarse salt

  • 4 large eggs

  • 1 cup sugar

  • 1/2 cup oil

  • 1 whole medium sized sweet orange like Minneola, Cara Cara Naval, etc. seeds removed

  • To caramelize the baking pan
  • 1/4 cup sugar

  • 1 orange to slice for top of cake


  • Prepare bundt pan by placing 1/4 cup of sugar on the button of the pan and placing in a hot oven oven until the sugar melts and caramelizes to golden color.
  • Immediately press slices of oranges on top of the caramel and let it cool.
  • After the pan is completely cool, grease the sides of the pan and set aside.
  • Preheat oven to 350°F
  • In a medium bowl, mix 1 1/2 cups of flour, 1 tbsp baking powder and salt and set aside.
  • In a blender or food processor, blend for 2 minutes the eggs, oil, 1 cup of sugar, and 1 whole orange using the whole fruit (without seeds) cut into cubes.
  • Add blended mix to the bowl with dry ingredients, mixing well by hand until well combined.
  • Evenly spread batter into your prepared pan.
  • Bake for 35-40 minutes or till golden and the toothpick test comes out clean.
  • Let the cake cool for about 15 minutes before inverting onto a plate.


  • For muffins, Bake 350°F for 20-25 minutes

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia