You read that right. This is a cake that uses an entire orange. Two of them, actually–zest, pith, flesh, and all, blitzed into a chunky puree and folded right into the batter. It’s the orangiest orange cake I’ve ever had, and I’m pretty smitten.
I was introduced to the whole-orange cake idea when a friend texted me a photo of a recipe page in a magazine and challenged me to try it. The resulting cake was a hit: suffused with orange flavor and shot through with flecks of zest. But it was also a pain in the ass to make. It required beating egg whites and yolks separately, thus dirtying three bowls and a food processor by the time I’d finished. After we licked the cake plate clean, I stared at the sink full of dishes and decided to look for a better solution.
This version, which I found on Food52, checks all the boxes. It’s a snap to make, requiring one bowl plus a food processor or blender. It’s got an intensely orangey flavor, fragrant and slightly bitter, with lots of those chewy zest-flecks that I love. The texture is fluffy and moist, but still dense enough to qualify as a classic bundt cake. It’s simple, attractive, just the kind of thing you want as an after-dinner treat when company’s over. I’ve even served it as a birthday cake, and it was greatly appreciated.
The original recipe calls for an orange juice glaze to top the cake. I use lemon juice instead, so that the crackly surface has some sharpness to contrast with the bittersweet cake underneath. And while I love the plain orange-ness of this cake, you could certainly use this as a canvas for all sorts of flavors. Maybe next time I’ll blitz some fresh rosemary or anise seeds in with the oranges, or swap out the vanilla extract for almond. And I haven’t yet tried this with other citrus–I suspect the recipe will require some tweaking–but will report back if I do.