You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome.
'citrus desserts' on Serious Eats
When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat.
[Photograph: Alexandra Penfold] My great, great grandfather was a lemon farmer in southern Italy. Lemons run in our blood. As a kid, lemon Italian ice was a favorite dessert. I loved the little yellow cups with the wooden spoons...
When it comes to citrus in meringue pies, why do lemons always get the limelight? I put other flavors to the test and discovered that using oranges instead puts a great new spin on the old classic. Oranges make for a less acidic custard filling that plays equally well with a creamy, light meringue, without all the pucker of their yellow cousins.
My favorite part about this cake was making the tangerine marmalade. Rather than rushing through the prep work, I turned off all extraneous sound and stood at the counter, calm, quiet, alone—a rare occurrence. I listened to the skin shyly parting from the fruit's flesh, inhaled.
In the dark days of winter, we crave bright, tangy citrus to bring us out of our doldrums. These dessert recipes take advantage of flavorful orange zest and juice, segments, and even whole fruit whirred in a blender. Check out 10 delicious orange-based treats (and get the recipes) in the slideshow.