Author Notes
In this cake I used every part of the orange (juice, peel, pith, and flesh) and it came out extra moist and has a glistening topping. Each slice has tanginess from the juice in the batter and sweetness from the syrup. Simmering the orange pieces mellows any bitterness from the skin and pith. I added lemon juice while cooking the orange pieces because my oranges were very sweet but it isn’t necessary. —Kukla
Continue After Advertisement
Ingredients
- For the cake
-
• Unsalted butter, softened, for pan
-
• 1 1/2 cups all-purpose flour, sifted
-
• 1 cup granulated sugar
-
• 1 teaspoon baking powder
-
• 1/2 teaspoon baking soda
-
• Pinch of salt
-
• 3/4 cup plain whole-milk yogurt
-
• 1/2 cup canola oil
-
• 1 tablespoon grated orange zest, plus 2 tablespoons orange juice
-
• 2 large eggs room temperature
-
• 1 teaspoon pure vanilla extract
-
1 teaspoon orange extract (optional)
- For the topping
-
• 2 navel or other sweet oranges cut in half (remove seeds if there are any) then chopped in 1/2-inch pieces
-
• 3/4 cup of sugar
-
• 1 1/2 cups water
-
• 1 tablespoon lemon juice (if needed)
-
• 2 tablespoons orange liqueur (Grand Marnier or Triple Sac)
Directions
-
Start by making the topping.
In a medium saucepan, combine sugar with water. Bring mixture to a boil, stirring until sugar has dissolved.
-
Add chopped oranges and lemon juice (if using) to saucepan, and reduce heat to low.
-
Simmer gently until the liquid has thickened into syrup and the orange pieces are softened and translucent, about 1 hour.
-
Remove from heat and pour into a fine strainer over a small bowl. Set aside until ready to assemble.
-
Preheat oven to 350 degrees. Butter a 9-inch round cake pan; line the bottom with a round piece of parchment paper which is 1-inch larger than the bottom. Butter also the parchment paper.
-
Stir flour, sugar, the baking powder, baking soda, salt, yogurt, orange zest and juice, eggs, orange and vanilla extracts in a bowl, fold in the oil until well combined.
-
Pour into pan. Bake until a cake tester comes out clean, about 35 minutes. Transfer to a wire rack; cool slightly. Invert the cake to a serving platter.
-
To assemble: Mix in orange liqueur to the syrup. With a wooden skewer make deep holes all over the top of the still warm cake.
-
Pour or brash on the syrup. Let cool and absorb all of the syrup; then arrange the cooked chopped oranges or only the peel (I removed the flash) over top of the cake.
-
Cut into wedges, and serve, or store, covered, in the refrigerator up to 2 days.
See what other Food52ers are saying.