Cast Iron Orange Cake

cooking.nytimes.com

Mariah Birgen

subheading: FOR THE CAKE:

2 cups/400 grams granulated sugar

2 navel oranges

2 teaspoons vanilla paste or vanilla extract

¼ teaspoon fennel seeds, lightly toasted and coarsely ground (optional)

½ teaspoon plus a pinch kosher salt, such as Diamond Crystal

1 cup/226 grams salted butter, at room temperature

2 medium or large egg yolks, at room temperature

2 cups/255 grams all-purpose flour

¼ cup/50 grams semolina flour (or another ¼ cup/32 grams all-purpose flour)

2 teaspoons baking powder

½ cup/60 grams chopped toasted walnuts

Olive oil, for the pan

subheading: FOR THE BUTTERMILK CHANTILLY CREAM (OPTIONAL):

¾ cup/180 milliliters heavy cream

½ tablespoon confectioners’ sugar

Pinch of kosher salt

¼ cup/60 milliliters whole buttermilk

Directions at cooking.nytimes.com

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