Our dear friend Emily Green used to bring us crates of the most delicious Valencia oranges from her magnificent garden in Altadena. Our wonderful friend Will brought this recipe to Cecilia, and she made it for Emily. Using the whole orange, including the peel and pith, gives this cake a touch of bitterness and more depth of flavor. Plus, the peel is packed with antioxidants. It has become a favorite at the café.
