PPP Cake (Peel, Pith, and Pulp)

Today’s recipe comes from the NY Times Cooking section compliments of Samantha Seneviratne’s Whole Orange Snacking Cake. When I saw this recipe in my email a few weeks back, I was intrigued and slightly skeptical, but after testing this recipe with Cara Cara oranges, I am hooked. This cake is not only easy to prepare, but it is also downright delicious! If you have a high-speed blender, processing the oranges into a paste is easy, although I read that a food processor works as well. Are you curious to try this dessert? If so, jump on in because you will be very surprised and very satisfied!

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PPP Cake (Peel, Pith, and Pulp Cake)

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 8

Ingredients

Dry

1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt

Wet

1 small to medium navel orange, ends removed and cut into chunks
¼ cup milk
6 tbsp unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature

Glaze

1 tbsp fresh orange zest, roughly chopped
¾ cup powdered sugar
3 to 4 tbsp fresh orange juice

Instructions

Preheat the oven to 350 degrees.
Grease a 9-inch round cake pan and cut a parchment round for the bottom. Place the parchment into the bottom and butter, before setting aside.
In a small bowl, sift together the flour, baking powder, baking soda, and salt before setting aside.
In a high-speed blender (or food processor), combine the orange chunks and milk, pulsing into a smooth blended consistency and set aside.
In a large bowl, cream the butter and sugar until light and fluffy with an electric mixer on Medium.
Add the eggs, one at a time, and mix until incorporated, scraping the sides of the bowl as necessary.
Add half the flour mixture and mix just until incorporated, scraping the sides of the bowl as needed.
Add the orange mixture and mix until incorporated, scrapping the sides of the bowl.
Add the remaining flour mixture and mix until incorporated, scraping the sides of the bowl.
Pour the batter into the prepared cake pan, smoothing the top before baking on the middle rack for 30 to 40 minutes or until a cake tester inserted comes out clean.
Remove to a wire rack and allow to cool for 20 minutes before removing from the pan and allowing to cool on the rack until completely cool.
After cake has completed cooled, combine powdered sugar, zest, and 3 tablespoons of orange juice, mixing well with a whisk.
For a glaze that stays on top, leave the mixture thicker. For one that sinks in, add the remaining tablespoon of orange juice for a thinner glaze. Optionally, poke holes into the cake to allow the glaze to penetrate deeper.

Notes

This recipe is based on this NYT Cooking version.

Preheat the oven to 350 degrees.
Grease a 9-inch round cake pan and cut a parchment round for the bottom. Place the parchment into the bottom and butter, before setting aside.
In a small bowl, sift together the flour, baking powder, baking soda, and salt before setting aside.
In a high-speed blender (or food processor), combine the orange chunks and milk, pulsing into a smooth blended consistency and set aside.
In a large bowl, cream the butter and sugar until light and fluffy with an electric mixer on Medium.
Add the eggs, one at a time, and mix until incorporated, scraping the sides of the bowl as necessary.
Add half the flour mixture and mix just until incorporated, scraping the sides of the bowl as needed.
Add the orange mixture and mix until incorporated, scrapping the sides of the bowl.
Add the remaining flour mixture and mix until incorporated, scraping the sides of the bowl.

Pour the batter into the prepared cake pan, smoothing the top before baking on the middle rack for 30 to 40 minutes or until a cake tester inserted comes out clean.

Remove to a wire rack and allow to cool for 20 minutes before removing from the pan and allowing to cool on the rack until completely cool.
After cake has completed cooled, combine powdered sugar, zest, and 3 tablespoons of orange juice, mixing well with a whisk.
For a glaze that stays on top, leave the mixture thicker. For one that sinks in, add the remaining tablespoon of orange juice for a thinner glaze. Optionally, poke holes into the cake to allow the glaze to penetrate deeper.