Sunset's Whole Orange Cake
"In this spunky citrus cake, you chuck fresh chunks of orange—skin, pith, and juicy flesh—right in the food processor and blitz till only tiny flecks of skin remain. After mixing this pulpy orange slush into the batter, the cake that comes out is incredibly moist (and gets more so by the day), with a flavor that’s marmalade-like but brighter, for people who prefer a bit of bitterness and complexity to straight sweet. And for those who don’t, the glaze is a good distraction. Recipe adapted from Sunset Magazine and Stephanie Spencer...."
INGREDIENTS
•
2 sticks (225g) unsalted butter, softened, plus more for the pan
•
1 1/4 cups (250g) sugar
•
3 large eggs
•
2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed
•
2 1/2 cups (315g) all-purpose flour
•
1/4 teaspoon salt
•
1/4 teaspoon baking soda
•
1/2 teaspoon baking powder
•
1 1/2 cups (185g) confectioners’ sugar
•
2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange
ADVERTISEMENT