Whole Orange Cake (adapted from Christina’s Cucina)

• 1 large orange, washed and cut into pieces (remove seeds)

• 3 eggs

• 1 1/4 cup sugar

• 1 3/4 cup all purpose flour

• 2 1/2 tsp baking powder

• 1/3 cup softened butter

• 1 tsp vanilla extract

• 1/3 cup sour cream (or Greek yogurt)

• juice of one whole orange

• 1/3 cup sugar

Directions:

1. Preheat oven to 350°F

2. Grease a Bundt pan with butter or oil.

3. In a food processor, process the whole orange until it is almost pureed. And juice another whole orange.

4. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.

5. Sift the flour with the baking powder in the bowl, and combine along with the softened butter and vanilla. Continue to mix until completely blended, then stir in the sour cream.

6. Add the orange purée to the mixture and stir until evenly combined, then put the batter into the prepared tin.

7. Bake for 50-60 minutes.

8. Meanwhile, prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, until the liquid has a syrupy consistency.

9. Allow cake to cool for about 15 minutes, then remove carefully from the Bundt pan.

10. Spoon and brush over the cake, dust with powdered sugar and garnish with orange slices.

11. Enjoy! :)