When I was a kid, my family loved an orange chiffon cake from our local bakery, Danish Bakers. Craving that childhood memory, we tried this NYT recipe for a whole orange snack cake: https://cooking.nytimes.com/recipes/1022002-whole-orange-snack-cake?smid=ck-recipe-iOS-share We used a regular-sized naval orange. For the icing, we used the zest from the entire naval orange and about 2.5 tsp to 3 tsp (1 Tbsp) orange juice from the same orange that we ultimately pureed. This was an easy and delicious cake, in a manageable size for our family. (May 2022)
Cooking Adventures 