Sunday, May 2, 2010
Waste not want not. That's why I love this recipe. You use the whole orange in this cake! Yep, the entire fruit gets thrown into the food processor and pureed. I expected the flavor to be overpoweringly orangey but that wasn't the case. The cake was filled with refreshing sunny flavor and a nice crunch from the poppy seeds.
As you can see, the cake doesn't rise very high and doesn't have a nice domed top, but that doesn't make it any less delicious. This recipe is as easy and as quick as using a cake mix. Don't be tempted to skip the glaze. It's a sweet, sticky and really addictive. I think it will be making future appearances on all sorts of baked goods from here on out - chocolate cake with orange glaze anyone? orange glazed vanilla muffins? I think so!
Whole Orange Poppyseed Loaf
1 loaf | Adapted from the Sweet Melissa Baking Book
1 whole orange, well washed
1 cup sugar
3 large eggs
1 tsp vanilla
3/4 cups (1 1/2 sticks) unsalted butter, melted
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
2 tbsps poppy seeds
4 tbsp orange juice
3 tbsp sugar
1. Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Lightly butter and flour a 1 1/2-quart loaf pan.
2. Using a paring knife, remove the little green stem from the orange skin. Cut the orange into 8 pieces. In the bowl of a food processor fitted with the metal blade, pulse the orange pieces (skin and everything but the seeds) and 1/2 cup of the sugar until pureed, scraping down the sides of the bowl as needed, so that no large pieces remain.
3. In a large mixing bowl, whisk together the eggs and the remaining 1/2 cup sugar until smooth. Stir in the orange pulp. whisk in the melted butter to combine. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds to combine. Sprinkle over the orange mixture and, using a rubber spatula, gently fold until just combined. Pour the batter into the prepared loaf pan.
4. Bake for 50-60 minutes, rotating halfway through baking. Make glaze while cake is baking: In a small saucepan, combine the orange juice, lemon juice, and sguar at a high simmer. Simmer until reduced by half. The cake is done when a wooden skewer comes out clean. Cool for 20 minutes before unmolding the cake onto the rack for glazing. Using a pastry brush, brush the hot glaze all over the cake while it is still warm.