Orange Kiss-Me Cake
Mix an entire orange into cake batter—pulp, rind, pith, and all? Could that possibly taste good?
Why This Recipe Works
Amping up the orange flavor of this 1950s Pillsbury Bake-Off winner took only a few tweaks. Pulsing walnuts and sugar in the food processor does double duty as the topping for the cake and the beginning of the batter. After juicing an orange, we puree the spent halves along with raisins and a portion of the walnut sugar, making a flavorful paste that keeps this snack cake supermoist. Adding the rest of the ingredients right to the food processor makes the batter a snap. While the cake bakes, we simmer two oranges’ worth of juice to make a concentrated syrup. After baking, the cake is doused with orange syrup and finished with a crunchy, nutty topping.
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