I think we all need a little more cake these days.
Blending whole oranges into a thick puree to add to cake and muffin batter isn’t new – I have a recipe for a whole orange cake on an old recipe card I’ve had since childhood (yes, I was a kid who wrote and collected recipe cards) and the Sunshine Muffins in the Best of Bridge are made with whole oranges whizzed with everything else in a blender. Food 52 has a recipe for a whole orange bundt from Sunset Magazine in their book, Genius Desserts. W made it awhile ago, and it occurred to me that such a cake would make perfect use of those inevitable squidgy mandarin oranges I always seem to wind up with, whether I buy them by the box or bag. (We talked about other things to do with mandarins on this week’s Eyeopener!)