As the name promises, this fragrant cake is made with a whole orange – peel, pith, and all. The cake is suffused with vivid orange flavor and topped with a tangy orange glaze. Make it for your next dinner party or as part of a Valentine's celebration at home.
Recipe adapted slightly from Samantha Seneviratne’s recipe in the Times, and inspired by the classic Sunset magazine recipe.
- 6 tablespoons unsalted butter, room temperature, plus more for greasing the pan
- 2 large eggs, room temperature
-
¼
cup
whole milk yogurt ,
room temperature - 1 medium navel orange, ends trimmed and cut into 1-inch slices with any seeds removed
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt (reduce to 1/4 teaspoon if using another kind of salt)
- ¾ cup granulated sugar
- 1 tablespoon orange zest plus 2 - 4 teaspoons juice
- 3/4 cup powdered sugar
- Thyme sprigs and leafy or sliced citrus for garnish
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Working ahead, set out the butter to come to room temperature or use the pint glass trick. Ust before cooking, set out the eggs and yogurt to come to room temperature.
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Preheat the oven to 350 degrees F. Butter an 8-inch round pan, line the bottom with parchment, and butter that too.
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Using a food processor, pulse to reduce the orange slices to a juicy pulp. Measure 3/4 cup plus two tablespoons of pulp. Set aside while you prep the other ingredients.
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In a small mixing bowl, combine the flour, baking powder and soda, and salt. Mix with a fork.
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In the bowl of a stand mixer fitted with the paddle attachment or with handheld beaters and a large bowl, beat the butter until light and fluffy, 2 minutes. Add the sugar and beat 3 minutes more. Stop and scrape down the sides as needed. Add the eggs one at a time, beating until fully incorporated. Add the yogurt, mixing just until combined. With mixer on low, add half the flour, followed by all the pulp, and the remaining flour. Mix just until combined.
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Pour batter into prepared cake pan. Tap the pan a couple times on the counter to remove bubbles. Bake 35 - 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
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Cool cake 10 minutes, then flip out of pan and cool completely on a wire rack.
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Once cake is cool, make the glaze, combine the zest and powdered sugar in a small mixing bowl. Add 2 teaspoons juice and whisk to combine. Add more juice, one teaspoon at a time, until you have the desired consistency. Glaze should be thick and just a little drippy.
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Spoon onto the cake. Add any garnishes and serve! (Any sliced citrus will be a little soggy, so add it just before serving and remove before storing the cake.)