Whole Orange Cake

Recipe by Molly Marzalek-Kelly
3 Reviews 4.7 out of 5 stars

This fragrant, moist orange cake is like a breath of fresh air in the depths of winter. Because an entire orange is used in the batter, the cake holds all the fruit’s nuance, from the sweetness of the juice to the bitterness of the pith to the aromatic oils of the zest. We tried countless methods for whole orange cake and found that boiling the zested fruit in sugar syrup was the best way to tame any acrid notes while preserving vibrancy. The addition of cardamom to the batter and the frosting drives home the bright, floral flavors of the citrus. 

Prep
30 mins
Bake
34 to 38 mins
Total
2 hrs 30 mins
Yield
one 8" round cake
Whole Orange Cake - select to zoom
Whole Orange Cake - select to zoom
Whole Orange Cake - select to zoom
Whole Orange Cake - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. To make the syrup: Wash the orange, then zest it into the bowl of a food processor (you’ll use the zest in the batter).  

  2. In a small (1-quart) saucepan (see “tips” below for guidance on substituting a larger pan), bring the water and sugar to a boil over high heat, stirring to dissolve the sugar.  

  3. 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.  

  4. 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.   

  5. 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. 

  6. 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. 

  7. Add the egg and vanilla and pulse 5 to 6 times, until incorporated. 

  8. Add the flour, baking powder, and cardamom and pulse 10 to 12 times, until incorporated. 

  9. Transfer the batter to the prepared pan and smooth the top with a small offset spatula.  

  10. 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. 

  11. 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. 

  12. To make the frosting: In a medium bowl, mix all the frosting ingredients gently with a spatula until combined, then mix vigorously until smooth. 

  13. Place the cooled cake, bottom side up, on a serving plate. (This gives you a perfectly flat surface for frosting.) Dollop the frosting onto the middle of the cake and use a small offset spatula to gently spread it evenly across the surface. 

  14. Storage information: Store any leftover orange cake, covered, at room temperature for up to 4 days; freeze for longer storage. 

Tips from our Bakers

  • We recommend using Cloud Forest Ground Cardamom in this recipe. If you don’t enjoy cardamom, or are using a more finely-ground brand, reduce the cardamom in the cake and the frosting to be more in line with your preferences.  

  • Save leftover orange syrup for flavoring mocktails, cocktails, or seltzer. Store in an airtight container in the refrigerator for up to 1 month.  

  • If you don’t have a 1-quart saucepan, a larger size can be used. Maintaining the original 1:3 sugar-to-water ratio, increase the amount of sugar and water as needed to nearly cover the orange when it's first added to the boiling liquid. You will have more leftover orange syrup.  

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