Makes one 9 x 13-inch cake
Here’s an easy cake for picnics and deck parties. Even the oranges go right into the food processor to be ground into the batter. The zest (and the pith) offer a sophisticated hint of sour and bitter under all the sweet buttery goodness.
2 medium navel oranges
2 cups cake flour
2 teaspoons baking powder
1 teaspoon table salt
½ teaspoon ground cloves
1 cup plus 3 tablespoons granulated white sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
¼ cup heavy cream
2 tablespoons thawed frozen orange juice concentrate
1 teaspoon vanilla extract
½ teaspoon orange extract
¼ teaspoon table salt
4 to 6 cups confectioners’ sugar
1. Position the rack in the center of the oven; heat the oven to 350°F. Generously butter and lightly flour the inside of a 9 x 13-inch baking pan (preferably not glass).
2. Cut the oranges into eighths; pick out and discard any seeds. Put the sections in a food processor; pulse several times to finely chop.
3. Add the remaining cake ingredients in the order stated, making sure the ingredients are evenly distributed throughout the bowl and are not dumped in piles. Cover and process until smooth, stopping the machine several times to scrape down the inside of the bowl.
4. Pour and scrape the batter into the prepared pan. Bake until the top of the cake is firm but spongy to the touch and a toothpick inserted into the cake comes out clean, about 27 minutes.
5. Cool the cake in its pan on a wire rack until room temperature, about 1 hour.
6. Put the butter, cream, orange juice concentrate, vanilla and orange extracts, and salt in the clean food processor bowl. Cover and process until smooth, just a few seconds. Scrape down the inside of the bowl.
7. Add 4 cups confectioners’ sugar. Cover and process until smooth. Scrape down the bowl one more time, then continue adding confectioners’ sugar in ½-cup increments, pulsing after each addition, until smooth and spreadable.
8. Spread the frosting all over the cooled cake. Set in the fridge to chill and set up, about 1 hour. However, set the cake out at room temperature for 15 minutes before serving to brighten the flavors.