Similar to how nose to tail eating utilizes all the parts of an animal, this luscious citrusy cake uses the whole orange, rind and all. Okay, okay, the seeds aren’t used but everything else is. And when the peel and pith come together with enough butter and sugar, magic is made. I promise.
I stumbled upon the recipe for this cake in an old issue of Sunset magazine that my mom gave me (apparently hoarding magazines runs in the family). I was lured in because it sounded easy to put together on a work night — puree, blend, bake — and because it was described as being “not too sweet.”
Despite my weakness for hard candy, I tend to prefer tart and tangy desserts over super sweet ones. And since I was craving something bright and summery in flavor, this recipe wasn’t in my hands for longer than a week before I baked it up.
I followed the directions, even managing not to make a single substitution, and it turned out like a ring of sunshine…