WHOLE-ORANGE SNACK CAKE
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
- Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
- Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
- While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
- Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.
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Marcus Phillips
[email protected]This cake is so delicious! I can't wait to make it again.
Jana Osama
[email protected]I love the orange glaze on this cake. It's the perfect finishing touch.
Wajahatit Basl
[email protected]This is the best orange snack cake I've ever had! It's so moist and flavorful.
AT9 ECLiPSE
[email protected]I'm not a baker, but this cake was easy to make and it turned out great! My family loved it.
Shahbaz rind Dee
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that it's made with whole oranges, too.
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[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the orange flavor and the moist texture.
Sandie Decker
[email protected]This cake is so moist and fluffy. It's the perfect treat for any occasion.
Jontavian Dodson
[email protected]I love the orange flavor in this cake. It's so refreshing and perfect for summer.
Donzy Sly
[email protected]This is my go-to recipe for orange snack cake. It's so easy to make, and it always turns out delicious.
Naomi Kanyanga
[email protected]I've made this cake several times now, and it's always a hit. It's so moist and flavorful, and the orange glaze is the perfect finishing touch.
Khanyisile Mamvundla
[email protected]This cake is a winner! It's easy to make, and it always turns out perfectly. I love serving it for brunch or as an afternoon snack.
JH Nayem
[email protected]I'm not a huge fan of orange desserts, but this cake changed my mind! It's so light and fluffy, and the orange flavor is subtle and not overpowering. I'll definitely be making this again.
Ahmed Chaudhary
[email protected]This orange snack cake is so moist and flavorful! The orange zest and juice really shine through, and the cake is perfectly sweet and tangy. I love that it's made with whole oranges, too - it makes the cake extra special.