Intro
Hello, I am Dulcia. I love baking with whole fruit, and this Whole Orange Cake – my orange zest butter cake – is one of my favorite simple, bright desserts. The recipe uses a boiled whole orange to concentrate citrus flavor, then turns that into a tender, fragrant cake with a light orange-cardamom butter frosting.
Origins
Cakes made with whole fruit have roots in many home baking traditions where nothing goes to waste. Using the entire orange intensifies the aroma and gives natural moisture. For more background on the fruit itself, see the Wikipedia page on oranges: https://en.wikipedia.org/wiki/Orange_(fruit). For general produce guidance and safety, visit the USDA: https://www.usda.gov.
Ingredients
- 1 medium orange (about 200g), preferably navel
- 2 1/2 cups (568g) water
- 3/4 cup (149g) granulated sugar
- zest of 1 orange, from above
- 1 1/3 cups (266g) granulated sugar
- 3/4 teaspoon table salt
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1 large egg
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cardamom
Frosting
- 3/4 cup (85g) confectioners’ sugar, sifted if lumpy
- 1 tablespoon orange syrup, reserved from above
- 1 tablespoon unsalted butter, at room temperature
- 1/4 teaspoon King Arthur Pure Vanilla Extract
- 1/8 teaspoon cardamom
- pinch of table salt
Instructions
- To make the syrup: Wash the orange, then zest it into the bowl of a food processor.
- In a small (1-quart) saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar.
- Carefully lower the zested orange into the saucepan, reduce the heat to medium, and cook, adjusting the heat as needed to maintain a low boil, for 20 to 25 minutes.
- Keep an eye on the mixture and turn the orange, occasionally at the beginning and more frequently as the liquid starts to evaporate, to ensure all sides are submerged.
- To make the cake: While the orange is boiling, preheat the oven to 350°F with a rack in the center. Lightly grease an 8″ round pan that’s at least 2″ deep and line the bottom with a parchment round.
- Transfer the boiled orange to a cutting board and let cool slightly. Strain the syrup through a fine-mesh sieve into a heatproof liquid measuring cup or bowl and set aside; you will use some of it for the frosting.
- Cut the orange into large wedges, teasing out any visible seeds, and add to the zest in the food processor. Add the sugar, salt, and butter and process until the butter has melted and the mixture is mostly smooth, about 1 to 2 minutes.
- Add the egg and vanilla and pulse 5 to 6 times, until incorporated.
- Add the flour, baking powder, and cardamom and pulse 10 to 12 times, until incorporated.
- Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake for 34 to 38 minutes, until starting to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Allow the orange cake to cool in the pan on a wire rack for 10 to 15 minutes before turning it out onto the rack to cool completely before frosting.
- To make the frosting: In a medium bowl, mix all the frosting ingredients gently with a spatula until combined, then mix vigorously until smooth.
- Place the cooled cake, bottom side up, on a serving plate. Dollop the frosting onto the middle of the cake and use a small offset spatula to gently spread it evenly across the surface.
- Storage: Store any leftover orange cake, covered, at room temperature for up to 4 days; freeze for longer storage.
Orange Zest Butter Cake
- Total Time: Approx. 1 hr 10 mins
- Yield: 8–10 servings 1x
Description
Moist butter cake made with whole orange and finished with an orange-syrup butter frosting.
Ingredients
Scale
- 1 medium orange (about 200g), preferably navel
- 2 1/2 cups (568g) water
- 3/4 cup (149g) granulated sugar (for syrup)
- zest of 1 orange, from above
- 1 1/3 cups (266g) granulated sugar
- 3/4 teaspoon table salt
- 6 tablespoons (85g) unsalted butter, at room temperature
- 1 large egg
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1 2/3 cups (200g) King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cardamom
- 3/4 cup (85g) confectioners’ sugar, sifted if lumpy
- 1 tablespoon orange syrup, reserved from above
- 1 tablespoon unsalted butter, at room temperature
- 1/4 teaspoon King Arthur Pure Vanilla Extract
- 1/8 teaspoon cardamom
- pinch of table salt
Instructions
- To make the syrup: Wash the orange, then zest it into the bowl of a food processor.
- In a small (1-quart) saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar.
- Carefully lower the zested orange into the saucepan, reduce the heat to medium, and cook, adjusting the heat as needed to maintain a low boil, for 20 to 25 minutes.
- Keep an eye on the mixture and turn the orange, occasionally at the beginning and more frequently as the liquid starts to evaporate, to ensure all sides are submerged.
- To make the cake: While the orange is boiling, preheat the oven to 350?F with a rack in the center. Lightly grease an 8″ round pan that?s at least 2″ deep and line the bottom with a parchment round.
- Transfer the boiled orange to a cutting board and let cool slightly. Strain the syrup through a fine-mesh sieve into a heatproof liquid measuring cup or bowl and set aside; you will use some of it for the frosting.
- Cut the orange into large wedges, teasing out any visible seeds, and add to the zest in the food processor. Add the sugar, salt, and butter and process until the butter has melted and the mixture is mostly smooth (some small bits of orange are OK), about 1 to 2 minutes.
- Add the egg and vanilla and pulse 5 to 6 times, until incorporated.
- Add the flour, baking powder, and cardamom and pulse 10 to 12 times, until incorporated.
- Transfer the batter to the prepared pan and smooth the top with a small offset spatula.
- Bake the cake for 34 to 38 minutes, until starting to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
- Allow the orange cake to cool in the pan on a wire rack for 10 to 15 minutes before turning it out onto the rack to cool completely before frosting.
- To make the frosting: In a medium bowl, mix all the frosting ingredients gently with a spatula until combined, then mix vigorously until smooth.
- Place the cooled cake, bottom side up, on a serving plate. Dollop the frosting onto the middle of the cake and use a small offset spatula to gently spread it evenly across the surface.
- Storage information: Store any leftover orange cake, covered, at room temperature for up to 4 days; freeze for longer storage.
- Prep Time: 30 mins
- Cook Time: 34-38 mins
Tips
- Use a navel orange for sweetness and fewer seeds. If you find seeds, remove them before processing.
- Keep an eye on the boiling orange so it does not stick as the liquid concentrates. Turn often near the end.
- For consistent measurements, spoon flour into the cup and level it, or weigh for best results.
- I often use King Arthur products in this recipe; you can substitute similar high-quality vanilla and flour.
Variations
- Cardamom-free version: Omit cardamom for a straightforward orange-vanilla cake.
- Citrus mix: Substitute half the orange with a small peeled lemon for a brighter tart note.
- Glaze option: Thin the frosting with extra reserved orange syrup for a pourable glaze.
FAQ
Q: Can I use other oranges?
A: Yes, blood oranges or cara cara will work, though sweetness and color may vary.
Q: How long will the syrup keep?
A: Refrigerate leftover syrup in a sealed jar for up to 2 weeks.
Q: Can I make this gluten free?
A: Yes, try a 1:1 gluten-free flour blend, but texture may be slightly different.
Conclusion
This Whole Orange Cake is bright, fragrant, and forgiving. I hope you enjoy making it as much as I do. For more dessert ideas and related recipes, visit my site: https://www.dulciarecipes.com/ and see a complementary creamy filling for variations at https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.