@Sharie Ann Rameshwar Hi Sharie, I want to try this but I'm not an experienced baker, question, did you butter the baking pan? I'm gonna give it a shot. Thanks.
I've been making this amazing & favorite recipe has been a for over 20 years. I switch the suggested confectioners sugar glaze with a pourable, chocolate glaze (heavy cream, corn syrup, dark chocolate, butter) that coats the entire cake. Less sweet and who doesn't love a chocolate covered orange? Love all of your presentations and recipes; thank you!
I made this last year for the first time for friends who wanted something other than chocolate again (the horror!). The ONLY change I made to the ingredients was to add ground cardamom (0.5 to 0.75 tsp), as I adore that flavor. It's also good with the addition of ground Earl Gray tea (Bergamot flavoring). I look forward to "Genius" day every week!!!
@@LifebytheBowRiver I grind the leaves in an electric spice grinder... but you could also use organic bergamot oil (food grade, of course), which would be easier and more intense. I've used the oil as a flavoring in chocolate mousse, and it's lovely!
This cake is very popular in Brazil, but with a twist: we use sunflower or other vegetable oil instead of butter and it is entirely prepared in the blender. I personally like to use mild, buttery extra-virgin olive oil with orange and lime recipes. However, here I am careful with the orange type I use (local recipes take usually 2 oranges) because the cake may turn out quite bitter due to the orange white pit components. Navel oranges are good.
Not being an avid baker, I appreciate this video for its simple attitude. It makes me want to do. I also appreciate that you use a hand held electric beater. No not everyone has the room in their kitchen for a stand mixer. Hooray for those you beat their butter till fluffy with a wooden spoon! I have an orange tree and tomorrow I'm going to try this out.
I just made this and, while good, it didn’t blow our socks off. The tiny bits of rind were nice and it is definitely spongy. We were left wanting more orange flavor so maybe adding some extract or liqueur would help. The flavors developed more overnight. It’s the kind of cake you’d serve at a bridge game with black coffee, if that makes sense.
Thanks for sharing this amazing recipe! I'd like to give a shout-out to Stephanie Spencer, Sunset's former test kitchen manager, who created the recipe.
Made this: it was easy and fairly quick but the best part was how incredibly delicious it was (I used the bread crumbs instead of flour for my bundt pan). This is a real keeper. Company absolutely loved it.
Had my eye on this cake for sooo long and I finally made this yesterday and believe me it’s really soft and so flavourful! Thank you for sharing this recipe. Love from Pakistan!! 🇵🇰
I need this sort of recipe. I've never made an orange cake before... though I've done lemon a dozen times. Thanks for sharing. If you want to cream butter and sugar together with a wooden spoon, make sure your butter is soft at room temperature.I hold the bowl cradled in my left arm and beat with my right) Beat the butter well, in the same direction by hand. You can have a bit of fun smashing it up first, but once you start beating it, keep doing it in the same direction, til the butter changes to a brighter color, and is creamy and smooth. Add the sugar and same thing. Then mix in the eggs one at a time and continue beating. If the egg changes the consistency of the batter and sort of breaks it up, (splits) the eggs are too cold. You can still use it, but it's better if this doesn't happen.
I have to try this. I do make my orange cakes with Boyajian Orange Oil and they also make a lemon oil and lime oil and they give you that intense citrus flavor as well. I've used them for as long as I can remember, but I'm open to trying new things, so this is definitely a ''keeper" recipe. Thank you.
This sounds really great, very orange, purely orange. Might I suggest an old recipe, Otello Cake, with strongly orange cake, coconut macaroon layers, dark chocolate layers, almond paste icing, decorated with whole almonds dipped in dark chocolate?
I never use a machine mixer I always use wooden spoon to mix and it's easy all you do make sure butter is super soft and always use metal spoon to fold dry ingredients to keep air in!!
Just made this! It tastes so, so good, and the texture is unbelievable. I THINK I may have drizzled too much glaze on it, and that the cake's become a tad too sweet because of that. Will reduce the sugar next time and see how it turns out. Thank you for this!
Update: It is now the next morning. The cake's been sitting all night and that initial kick of sweetness has really settled. I think the flavour's perfect.
My great grandmother, grandmother and mother made an orange cake with whole oranges in it and with the same type glaze. The difference is they ground the oranges in a hand meat grinder. I have the recipe and the grinder...guess it's time to try.
This is kind of a spin on Nigella's clementine cake from How to Eat. I adore that recipe and make it often. You boil the clementines for two hours and then throw the entire cake together in the food processor with ground almonds. It's fabulous.
@@food52 I am a year delayed, but just wanted to say that I made a half batch of this recipe in little cupcake form and it tasted wonderful ☺️ squidgy and bright and delicious, thank you for introducing the recipe!
Thank you for the recipe. It looks really tasty! But the whole orange in the cake is not bitter? In stand of the orange pulp, is it possible to use lemon pulp? Thanks in advance.
I’ve just made this and waiting for it to bake! Hoping it tastes delicious though I must admit I hadn’t pulsed the orange quite enough so there were large bits of the oranges in my batter. Still, I hope it tastes as good as it can be! I’m making this for my father since its father’s day today 💞
Sandhya Nair Pretty well actually! I’ve now made it twice and it definitely tastes better if you pulse it as much as you could! But all in all, I love it.
Hi Rebecca, there's sugar in both the cake and the glaze. Here's the full recipe, with more detailed instructions: food52.com/recipes/75095-sunset-s-whole-orange-cake Hope this helps!
I've got a major sweet tooth, but desserts that are too sweet make my best friend sick. I'm so happy I finally found something I can make that she likes :')
I’ve been looking for an orange pound cake recipe that can impart lots of orange flavor without using tons of orange juice and orange extract. Was thinking of using lots of orange powder, is that a good idea??
Great starter recipe! But I wanted MOAR orange flavor 🍊🍊🍊 so i made some adjustments after a couple of bakes: 1. Zest additional orange into the sugar and rub it with your fingers 2. Add 1-2 Tbsp of orange liqueur of your liking both to the cake after adding the eggs AND to the glaze (just a bit though :) 3. Add additional 50-100 grams of sugar for even more moisture 4. You can sub some of the flour with almond flour for a more dense moist cake. I've only done 50 gr so far but will try a bit more next time. 5. Also the baking time of 50-55 mins is way too much for the cake, so start with 40 minutes and start checking. It's better to underbake foshu. 6. Swap half of the oranges mash with cranberry sauce (pulse it a bit as well), i just had some around after thanksgiving and decided to throw it in -- it adds this amazing zing and sharpness! Has anyone experimented with orange extract? I couldn't find any so would love to know if anyone has tried. Thank you :)
Hi, great question! From Kristen, in response to a similar comment on the recipe page: "Possibly, but you'd need to fiddle with the sugar, and the pith on both tends to be more bitter than on oranges. A couple commenters below used (sweet, not-very-bitter) Meyer lemons and increased the sugar by a couple tablespoons with success. If you decide to go for it, I'd consider a mix of sweet and tart citrus first, do a test run, and taste the puree before adding to try to balance it out."
Hi Vicky! So glad you're a fan of Kristen's! All of her videos are on the Food52 channel, but you can find more episodes of Genius Recipes here: th-cam.com/video/l46Ndg3t2Ww/w-d-xo.html
Hi Shirley, great question! From Kristen, in a similar comment on the recipe page: "Possibly, but you'd need to fiddle with the sugar, and the pith on [lemons] tends to be more bitter than on oranges. A couple commenters below used (sweet, not-very-bitter) Meyer lemons and increased the sugar by a couple tablespoons with success." Here's the recipe page with more info: food52.com/recipes/75095-sunset-s-whole-orange-cake Hope this helps!
some chopped walnuts sprinkled over the batter once it was in the pan would add a nice earthy taste towards the bottom of the cake and compliment the orange beautifully. almost like a little walnut crust.
When I was growing up, you creamed butter and sugar with a large wooden spoon. Never knew you could do it until a few years ago when I started watching You Tube videos. Easy enough to do with a spoon, though. Easier to wash than mixer blades, too.
Creaming with a wooden spoon is hard because they are "fat" (not the cholesterol kind). Better to get butter and sugar to room temperature and use a whisk or fork, as it can cut through the butter easier.
Hi Troy, great question! While we haven't tested it with blood oranges, a few recipe commenters have: food52.com/recipes/75095-sunset-s-whole-orange-cake Feel free to give it a try, and let us know how it goes!
Hi, I tried this recipe. The cake turned out very soft and aromatic. However after each bite, there is a slight hint of bitterness. The glaze that's shown in the video is just on some parts of the cake and probably wont subside that slight bitterness.. I prepared slightly more flowing blaze but haven't poured all over my cake. Afraid if that will ruin the beautiful texture of my cake. Plz advise Thanks Kriti
I’m glad someone mentioned the bitterness. The white part of the orange peel is very bitter so it didn’t make sense to me that this recipe would work without imparting that bitter flavor. I guess if you use the zest (only the orange part), the pulp and the juice, and make sure to avoid that white pith, the bitterness problem should be fixed
@@chilepeulla hi, Actually after eating the cake and after a couple of my friends tasted it, I really felt that this flavor is amazing. The slight bitterness actually enhances the flavor. I used a little bit of drizzle but am sure that the glaze will be equally good. Just go ahead and try once, exactly as is. For all you know you will like this slight bitterness. I am actually craving for more, just didnt make another one.
Joey Sal that's exactly what I was afraid of when I saw this video. I was going to try it but seems like you beat me to it, no need to waste ingredients if it's going to be bitter. Thank you for sharing. I bet it would be delicious if the orange skins get blanched a few times first, just to tone down that bitter pith.
There's so much added sugar, natural sugars from the orange and fat from the butter that the bitterness from the pith is completely overridden. You should however make sure you taste the orange before cooking with it to make sure its nice and sweet
I only make this cake with navel (seedless) oranges as they are generally sweeter and have less bitter pith compared to other oranges. Always comes out wonderful!
I want to use oil instead of the butter called for in this recipe. Is it a 1:1 substitution? The recipe calls for 2 sticks (8oz) of butter. Should I use 8 oz (1cup) of oil or scale it down? Thank you.
I've been cooking & baking for 50 years and I'll never get-used-to or like fruit rind whether it's ground,shaved or 'micro planed'! I've been very careful not to get the white part of the lemon,orange,etc., rind but it's just a 'depth of flavor' I'll never like. :-(
Made this cake last weekend and it was devoured in minutes... It has been requested this weekend as well. Thanks for a wonderful recipe...
Glad you enjoyed the recipe, Sharie Ann!
@Sharie Ann Rameshwar Hi Sharie, I want to try this but I'm not an experienced
baker, question, did you butter the baking pan? I'm gonna give it a shot.
Thanks.
@@maryrose4712 hi Maryrose I buttered and floured my cake pan
@@sharieannrameshwar6945 Thank you for your quick response. I'm going to try the recipe for Easter. Have a good holiday Sharie.
@@maryrose4712 you're most welcome. Thank you and same to you... Happy Easter🐰
I've been making this amazing & favorite recipe has been a for over 20 years. I switch the suggested confectioners sugar glaze with a pourable, chocolate glaze (heavy cream, corn syrup, dark chocolate, butter) that coats the entire cake. Less sweet and who doesn't love a chocolate covered orange? Love all of your presentations and recipes; thank you!
I made this last year for the first time for friends who wanted something other than chocolate again (the horror!). The ONLY change I made to the ingredients was to add ground cardamom (0.5 to 0.75 tsp), as I adore that flavor. It's also good with the addition of ground Earl Gray tea (Bergamot flavoring). I look forward to "Genius" day every week!!!
Those additions sound delicious Mary! Glad you enjoyed the video!
Mary Topper how do you add the tea? Steeped? Or tea leaves?.
@@LifebytheBowRiver I grind the leaves in an electric spice grinder... but you could also use organic bergamot oil (food grade, of course), which would be easier and more intense. I've used the oil as a flavoring in chocolate mousse, and it's lovely!
I love the flavour of Bergamot as well...I use it in a lot of my baking. I love the tea ☕️ so much that even my cat is named “Earl Grey”! 😻
Genius additions!!
This cake is very popular in Brazil, but with a twist: we use sunflower or other vegetable oil instead of butter and it is entirely prepared in the blender. I personally like to use mild, buttery extra-virgin olive oil with orange and lime recipes. However, here I am careful with the orange type I use (local recipes take usually 2 oranges) because the cake may turn out quite bitter due to the orange white pit components. Navel oranges are good.
Not being an avid baker, I appreciate this video for its simple attitude. It makes me want to do. I also appreciate that you use a hand held electric beater. No not everyone has the room in their kitchen for a stand mixer. Hooray for those you beat their butter till fluffy with a wooden spoon! I have an orange tree and tomorrow I'm going to try this out.
I’m going to make this cake ASAP. You guys do such a great job finding these amazing recipes. ❤️❤️💯
I just made this and, while good, it didn’t blow our socks off. The tiny bits of rind were nice and it is definitely spongy. We were left wanting more orange flavor so maybe adding some extract or liqueur would help. The flavors developed more overnight. It’s the kind of cake you’d serve at a bridge game with black coffee, if that makes sense.
Made this cake my family loved it. Thank you.
Looks so yummy - trying it this week.💕
Thanks for sharing this amazing recipe! I'd like to give a shout-out to Stephanie Spencer, Sunset's former test kitchen manager, who created the recipe.
Yes, thanks Stephanie for this great recipe!
This is an amazing recipe. Everyone loved the cake, you can really taste the oranges
Love it!
Excellent recipe. Thanks for sharing. Keep up the good work. Wishing you a very happy blessed new year ahead
You're my new favorite channel. I love finding old/lost magazine recipes. Can you make the Hess Department Store strawberry pie, next?
Thanks for the suggestion, Xina! (And the love!)
I got myself an orange and am making my own Orange Squidgy Cake this afternoon! Yummmmm!
Wow!!! My favorite thanks for sharing. 🍊🍊🍊🍊
Let us know if you try it, Elvira!
Thank you! My orange tree needs my visit!
i made a version of this years ago from The Moosehead Vegetarian cookbook; used a chocolate glaze, it was fantastic!
Looks Yummy
Made this: it was easy and fairly quick but the best part was how incredibly delicious it was (I used the bread crumbs instead of flour for my bundt pan). This is a real keeper. Company absolutely loved it.
Thanks for sharing, Diane -- glad to hear you enjoyed this recipe!
Had my eye on this cake for sooo long and I finally made this yesterday and believe me it’s really soft and so flavourful! Thank you for sharing this recipe. Love from Pakistan!! 🇵🇰
I need this sort of recipe. I've never made an orange cake before... though I've done lemon a dozen times. Thanks for sharing. If you want to cream butter and sugar together with a wooden spoon, make sure your butter is soft at room temperature.I hold the bowl cradled in my left arm and beat with my right) Beat the butter well, in the same direction by hand. You can have a bit of fun smashing it up first, but once you start beating it, keep doing it in the same direction, til the butter changes to a brighter color, and is creamy and smooth. Add the sugar and same thing. Then mix in the eggs one at a time and continue beating. If the egg changes the consistency of the batter and sort of breaks it up, (splits) the eggs are too cold. You can still use it, but it's better if this doesn't happen.
These are great tips, Sandra -- thanks for sharing!
I appreciate that tip so much
The recipe that first introduced me to Genius Recipes and Food52! Only loved the content more and more since!
Appears delicious.👍⭐️👍⭐️
OMFG... I am heading to the market right now to buy oranges... That looks AMAZING!!! Yum!
Let us know how it goes, Tony!
I have to try this. I do make my orange cakes with Boyajian Orange Oil and they also make a lemon oil and lime oil and they give you that intense citrus flavor as well. I've used them for as long as I can remember, but I'm open to trying new things, so this is definitely a ''keeper" recipe. Thank you.
Let us know how it goes when you try it, Lisa!
in the oven right now--tasted the left over raw dough before doing dishes, so good.
You are so charming but in a very unassuming way, I share your passion for cooking, I enjoy making recipes happen. I have to try this recipe.
Glad you enjoyed!
Wow great
I love citrus baked goodies
Us too :)
That’s a neat necklace you are wearing! 🍰
Love this recipe tfs
This sounds really great, very orange, purely orange. Might I suggest an old recipe, Otello Cake, with strongly orange cake, coconut macaroon layers, dark chocolate layers, almond paste icing, decorated with whole almonds dipped in dark chocolate?
I never use a machine mixer I always use wooden spoon to mix and it's easy all you do make sure butter is super soft and always use metal spoon to fold dry ingredients to keep air in!!
That's a great tip -- thanks Annwen!
Re; Wooden spoon. I looked forward to doing that every year at Christmas with my maternal grandmother
I would say the best part would not be putting on the frosting, but eating that delicious cake!! Thanks for the squidgy cake!
Glad you enjoyed, Glen!
Just made this! It tastes so, so good, and the texture is unbelievable. I THINK I may have drizzled too much glaze on it, and that the cake's become a tad too sweet because of that. Will reduce the sugar next time and see how it turns out. Thank you for this!
Update: It is now the next morning. The cake's been sitting all night and that initial kick of sweetness has really settled. I think the flavour's perfect.
Thanks so much for sharing -- glad you enjoyed the cake!
Can this be made with an egg replacer? Looks beyond incredible
My great grandmother, grandmother and mother made an orange cake with whole oranges in it and with the same type glaze. The difference is they ground the oranges in a hand meat grinder. I have the recipe and the grinder...guess it's time to try.
Thanks for sharing, Rebecca! Let us know how you like this one!
This is kind of a spin on Nigella's clementine cake from How to Eat. I adore that recipe and make it often. You boil the clementines for two hours and then throw the entire cake together in the food processor with ground almonds. It's fabulous.
Thanks for sharing! Let us know if you try this version!
You are so pretty love your cake
Something about these videos is so relaxing. I hope to make this squidgy cake soon!
Glad you enjoyed! Let us know how it goes if you try it!
@@food52 I am a year delayed, but just wanted to say that I made a half batch of this recipe in little cupcake form and it tasted wonderful ☺️ squidgy and bright and delicious, thank you for introducing the recipe!
yumzzz, hi if i wanted to add Cardamom how much can i add?
Thank you for the recipe. It looks really tasty! But the whole orange in the cake is not bitter? In stand of the orange pulp, is it possible to use lemon pulp? Thanks in advance.
Is the cake bitter at all? My family isn't a big fan of glaze or icing so can this cake be enjoyed on it's own?
I’ve just made this and waiting for it to bake! Hoping it tastes delicious though I must admit I hadn’t pulsed the orange quite enough so there were large bits of the oranges in my batter. Still, I hope it tastes as good as it can be! I’m making this for my father since its father’s day today 💞
Heyy, how it turned out?
Sandhya Nair Pretty well actually! I’ve now made it twice and it definitely tastes better if you pulse it as much as you could! But all in all, I love it.
This cake looks awesome! Can't wait to make my own. Do you think I can use coconut oil instead of butter?
Hi Jia, great question! We haven't tested it with coconut oil, but feel free to try it and let us know how it goes!
No you may not.
I wonder if you added double strength vanilla if you wouldn’t end up with an orange Julius cake
If we use almond flour instead of plain flour,do any of the other ingredients change?
I just took the cake out of the oven
OMG the smell!!!
Let us know how you like it!
I sometimes use a spatula to cream, depending on what i am making.
That sounds great, Bradley!
Bake at what temperature? Seemed to have missed this in the recipe.
I used to cream eggs and butter with a fork when I was a teenager lol I don’t do that any more
Did she mention to preheat the oven at a certain temperature? and to bake it for how long?
I think it’s a good cake I will try - as I understand you did not add sugar in to the cake only glassed??
Hi Rebecca, there's sugar in both the cake and the glaze. Here's the full recipe, with more detailed instructions: food52.com/recipes/75095-sunset-s-whole-orange-cake
Hope this helps!
Can I use lemon instead of orange?
I've got a major sweet tooth, but desserts that are too sweet make my best friend sick. I'm so happy I finally found something I can make that she likes :')
does it have to be in a bundt pan?
I’ve been looking for an orange pound cake recipe that can impart lots of orange flavor without using tons of orange juice and orange extract. Was thinking of using lots of orange powder, is that a good idea??
Try adding some orange zest or even some frozen orange juice concentrate (melted). That would make it very orangy.
Great starter recipe! But I wanted MOAR orange flavor 🍊🍊🍊 so i made some adjustments after a couple of bakes:
1. Zest additional orange into the sugar and rub it with your fingers
2. Add 1-2 Tbsp of orange liqueur of your liking both to the cake after adding the eggs AND to the glaze (just a bit though :)
3. Add additional 50-100 grams of sugar for even more moisture
4. You can sub some of the flour with almond flour for a more dense moist cake. I've only done 50 gr so far but will try a bit more next time.
5. Also the baking time of 50-55 mins is way too much for the cake, so start with 40 minutes and start checking. It's better to underbake foshu.
6. Swap half of the oranges mash with cranberry sauce (pulse it a bit as well), i just had some around after thanksgiving and decided to throw it in -- it adds this amazing zing and sharpness!
Has anyone experimented with orange extract? I couldn't find any so would love to know if anyone has tried. Thank you :)
Would this work using lemon instead?
Hi, great question! From Kristen, in response to a similar comment on the recipe page: "Possibly, but you'd need to fiddle with the sugar, and the pith on both tends to be more bitter than on oranges. A couple commenters below used (sweet, not-very-bitter) Meyer lemons and increased the sugar by a couple tablespoons with success. If you decide to go for it, I'd consider a mix of sweet and tart citrus first, do a test run, and taste the puree before adding to try to balance it out."
Why not ?
Hi .. can we add olive oil instead of butter ..
How can I replace the eggs in this cake?
I want those small bowls that she had the eggs in!
What are the measurements? How are we to know how to make it? Looks and sounds wonderful, would love to make it, 🤗 please and thanks
Look at the notes under the video. The measurements are all there.
Does anyone know if she has her own channel? Love her!
Hi Vicky! So glad you're a fan of Kristen's! All of her videos are on the Food52 channel, but you can find more episodes of Genius Recipes here: th-cam.com/video/l46Ndg3t2Ww/w-d-xo.html
Could u use the same cake batter with 3-4 whole Lemons instead?
Hi Shirley, great question! From Kristen, in a similar comment on the recipe page: "Possibly, but you'd need to fiddle with the sugar, and the pith on [lemons] tends to be more bitter than on oranges. A couple commenters below used (sweet, not-very-bitter) Meyer lemons and increased the sugar by a couple tablespoons with success."
Here's the recipe page with more info: food52.com/recipes/75095-sunset-s-whole-orange-cake
Hope this helps!
some chopped walnuts sprinkled over the batter once it was in the pan would add a nice earthy taste towards the bottom of the cake and compliment the orange beautifully. almost like a little walnut crust.
That sounds delicious, Anna -- let us know if you try it!
Could you use grapefruit instead of orange?
What about blood oranges?
Made it--I thing the orange flavor is actually a bit too strong. Would reduce perhaps to 1 or 2 oranges max.
Pro baker tip: boil the rind separately and then grind them up.
I baked this as instructed and even the toothpick came out clean but the cake did not brown as evenly. How did you accomplish this???
Substitute a little bit of the water for triple sec in the glaze that's a whole nother level!
How about using Clementines instead of oranges for no pith worries?
gardengalsu I was thinking the same thing as I love Clementines!!😊
We haven't tested it that way, but let us know if you try it!
When I was growing up, you creamed butter and sugar with a large wooden spoon. Never knew you could do it until a few years ago when I started watching You Tube videos. Easy enough to do with a spoon, though. Easier to wash than mixer blades, too.
Thanks for sharing, Robin!
Please tell how many cups of flower? Thank you
2 1/2 cups all purpose flour. The recipe is below the video and there’s a link to the recipe on the website
Could I plz have ingredient measurements?
Creaming with a wooden spoon is hard because they are "fat" (not the cholesterol kind). Better to get butter and sugar to room temperature and use a whisk or fork, as it can cut through the butter easier.
I'm surprised the pith translated.
Can it be made with blood oranges?
Hi Troy, great question! While we haven't tested it with blood oranges, a few recipe commenters have: food52.com/recipes/75095-sunset-s-whole-orange-cake
Feel free to give it a try, and let us know how it goes!
My top tip for creaming with a wooden spoon: Never cream with a wooden spoon!
Must use organic oranges, if you are eating the peel!!!
Washing is sufficient. Food fear mongering is juvenile.
So i guess washing fruits and vegetables don't exsist
@@gokussjgssj4818 As Joey Suggs said, "Washing is sufficient."
Mmmmm Mmmmmoist
Hi,
I tried this recipe. The cake turned out very soft and aromatic. However after each bite, there is a slight hint of bitterness. The glaze that's shown in the video is just on some parts of the cake and probably wont subside that slight bitterness.. I prepared slightly more flowing blaze but haven't poured all over my cake. Afraid if that will ruin the beautiful texture of my cake. Plz advise
Thanks
Kriti
I’m glad someone mentioned the bitterness. The white part of the orange peel is very bitter so it didn’t make sense to me that this recipe would work without imparting that bitter flavor. I guess if you use the zest (only the orange part), the pulp and the juice, and make sure to avoid that white pith, the bitterness problem should be fixed
@@chilepeulla hi,
Actually after eating the cake and after a couple of my friends tasted it, I really felt that this flavor is amazing. The slight bitterness actually enhances the flavor. I used a little bit of drizzle but am sure that the glaze will be equally good. Just go ahead and try once, exactly as is. For all you know you will like this slight bitterness.
I am actually craving for more, just didnt make another one.
I made this cake this morning. It's beautiful and moist; however, I didn't much care for the taste of butter with the oranges.
Try vegetable oil instead of butter. maybe decrease it to 1/2 or 3/4 C. I have not tried that yet, but plan to.
I’ve always made this by boiling the oranges, first. I’ll try this! Let’s see if I can cut out a step.
How didnit go? Mine was bitter
Joey Sal that's exactly what I was afraid of when I saw this video. I was going to try it but seems like you beat me to it, no need to waste ingredients if it's going to be bitter. Thank you for sharing. I bet it would be delicious if the orange skins get blanched a few times first, just to tone down that bitter pith.
Can I get a written recipe?
Hi Jeannie! Yes, we include a link to the full recipe in the video description. Here you go: f52.co/2QFiM2J
Hope this helps!
Note to self: try to use the word "squidgy" on a regular basis.
Love this!
Is that even a word?
My tip for creaming: attach the wooden spoon to an electric drill. Voila.
This looks like an Americanized version of Torta Santiago.
Squidgy, part way?
Has anyone tried this with lemons?
Doesn't the pith impart a bitter flavour?
There's so much added sugar, natural sugars from the orange and fat from the butter that the bitterness from the pith is completely overridden. You should however make sure you taste the orange before cooking with it to make sure its nice and sweet
I only make this cake with navel (seedless) oranges as they are generally sweeter and have less bitter pith compared to other oranges. Always comes out wonderful!
Yes.. I discovered this the bitter way.
Orange Julius in a cake = SOLD
Let us know if you try it!
Mine was bitter...Why?
What’s the recipe? Would be helpful to include it!
Mark Cook It's right in the description.
If you were to use oil instead of butter the orange flavor would come through even more intensely.
Thanks for the tip!
I want to use oil instead of the butter called for in this recipe. Is it a 1:1 substitution? The recipe calls for 2 sticks (8oz) of butter. Should I use 8 oz (1cup) of oil or scale it down? Thank you.
Doesn’t look too heavy on flour ?!
I've been cooking & baking for 50 years and I'll never get-used-to or like fruit rind whether it's ground,shaved or 'micro planed'! I've been very careful not to get the white part of the lemon,orange,etc., rind but it's just a 'depth of flavor' I'll never like. :-(