Whole orange cake from Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (page 131) by Kristen Miglore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 01, 2019

    I was really curious to try this since you blitz 2 whole oranges in a food processor and add them to the batter. The cake was easy to make and baked up fine, although the top of the cake (bottom when you flip it) remained craggy - didn't smooth out while baking. The cake had a lovely orange hue throughout and was very moist. At first I was going to skip the glaze, but ended up making it after tasting a slice, because I thought the cake needed something more. I only used half the powdered sugar in the glaze but nearly all the OJ as I wanted a thin glaze. Despite the whole oranges, the cake still could have used more orange flavor - perhaps some orange oil or extract would help. Overall, a pleasant cake though.

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