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A Simple, Waste-Free Cake for Your Next Brunch

Frank Guerriero

November 14, 2018

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Photo: Keirnan Monaghan and Theo Vamvounakis

As a champion of all that the rich and diverse American food world had to offer, James Beard knew it was a shame to waste even a morsel of delicious produce. In this scrap-savvy recipe, he turned whole oranges—skin, pith, and all—into a fragrant, foolproof cake.

Start by boiling the citrus whole for about half an hour, which helps to cook out the skins’ bitterness and soften the fruit before it’s ground just short of a purée. Beaten eggs and baking powder lighten up the batter, but our namesake warns that the cake won’t rise much as it bakes. Instead, you’ll end up with a firm disk of nutty, citrusy goodness filling your kitchen with mouth-watering aromas. Garnished with some dressed-up fruit and a dollop of whipped cream, it’s the perfect finale to a special weekend brunch. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.